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Food name Side stream Component group Component Value Unit Description Reference
Coffee Coffee grounds Cinnamic acid derivatives p-Coumaric Acid 0.01 mg/g Spent coffee grounds, dark roasted, arabica Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro
Grape Grape cane Cinnamic acid derivatives p-Coumaric Acid 2.72 µg/100g cane Hafizali Chemical composition of grape canes
Coffee Coffee grounds Cinnamic acid derivatives Ferulic Acid 0.004 mg/g Spent coffee grounds, medium roasted, arabica Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro
Coffee Coffee grounds Cinnamic acid derivatives Ferulic Acid 0.01 mg/g Spent coffee grounds, dark roasted, arabica Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro
Potato Potato peel Cinnamic acid derivatives Chlorogenic Acid Total 4.83 mg/g Potato peel waste freeze-dried extract (amount of freeze-dried extract/5g potato peel waste was 0.28g) Potato peel waste: stability and antioxidant activity of a freeze-dried extract
Potato Potato Cinnamic acid derivatives Chlorogenic Acid Total 92.4 mg/100g DM Genotype: Gayna. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato peel Cinnamic acid derivatives Chlorogenic Acid Total 24.06 mg/100g Potato peel waste extracted using methanol 4 degrees C Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Potato Potato Cinnamic acid derivatives Chlorogenic Acid Total 473 mg/100g DM Genotype: CO97226-2. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Chlorogenic Acid Total 130 mg/100g DM Genotype: Pollunta chata. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato peel Cinnamic acid derivatives Chlorogenic Acid Total 20.45 mg/100g Potato peel waste extracted using water 25 degrees C Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
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