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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape cane Cinnamic acid derivatives Caffeic acid 1.04 µg/100g cane Trakya Ilkeren Chemical composition of grape canes
Coffee Coffee grounds Cinnamic acid derivatives Caffeic acid 0.07 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 Caffeic acid 0.03 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 Caffeic acid 2.49 mg/100g Potato peel waste extracted using methanol 4 degrees C Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Potato Potato peel Cinnamic acid derivatives Caffeic acid 2.68 mg/100g Potato peel waste extracted using water 25 degrees C Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Potato Potato peel Cinnamic acid derivatives Caffeic acid 1.36 mg/100g Potato peel waste extracted using water 100 degrees C refluxed Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Potato Potato peel Cinnamic acid derivatives Caffeic acid 0.01 mg/g Potato peel waste liquid extract Potato peel waste: stability and antioxidant activity of a freeze-dried extract
Potato Potato peel Cinnamic acid derivatives Caffeic acid 0.02 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 Caffeic acid 0.5 mg/100g DM Genotype: Divina. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 1.3 mg/100g DM Genotype: La Ratte. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
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