ORIGINAL RESEARCH
Harnessing of Green Pea Peel Waste for
Extraction of Phenolic Compounds Using
Ultrasonic Assisted Extraction Technique
1
Laxminarayan Innovation Technology University, Nagpur, Maharashtra, India – 440033
2
Faculty of Medical Technology, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand
3
CSIR – Central Food Technological Research Institute, Mysuru-570020, India andAcSIR – Academy of Scientific &
Innovative Research, Ghaziabad-201002, India
4
National Institute of Food Technology Entrepreneurship and Management (NIFTEM),
Kundli, Sonepat, Haryana, India-131028
5
Department of Mechanical Engineering, Faculty of Engineering, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
6
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
7
Program of Food Sciences and Nutrition, Turabah University College, Taif University, Taif 21944, Saudi Arabia
8
Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University,
P.O. Box 2460, Riyadh, 11451, Saudi Arabia
9
Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm AL-Qura University,
P.O. BOX 715, Makkah, 21955, Saudi Arabia
10
Chemical Engineering Department, College of Engineering, University of Ha’il, PO Box 2440, Ha’il 81441, Saudi Arabia
Submission date: 2024-04-18
Final revision date: 2024-07-31
Acceptance date: 2024-08-15
Online publication date: 2024-10-29
Corresponding author
Nishant Kumar
National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India-131028
National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India-131028
Rokayya Sami
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
KEYWORDS
TOPICS
ABSTRACT
This study explored the untapped potential of green pea pods, a significant byproduct of pea
processing, as a valuable resource. Conventional solvent extraction and ultrasound assisted extraction
(UAE) were employed to obtain methanolic extracts. Varying sonicator power and time revealed
distinct antioxidant activities in eight extracts (UAE1-8). In vitro tests, including metal chelation,
DPPH scavenging, and FRAPS methods, were conducted. UAE5 was the most potent extract
and demonstrated the highest antioxidant activity. This research suggests a promising avenue for
repurposing green pea pods, addressing food waste concerns, and potentially contributing to functional
food and pharmaceutical applications.
| eISSN: | 2083-5906 |
| ISSN: | 1230-1485 |
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