Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique
2
Issued Date
2025-01-01
Resource Type
ISSN
12301485
Scopus ID
2-s2.0-105014253769
Journal Title
Polish Journal of Environmental Studies
Volume
34
Issue
5
Start Page
6227
End Page
6236
Rights Holder(s)
SCOPUS
Bibliographic Citation
Polish Journal of Environmental Studies Vol.34 No.5 (2025) , 6227-6236
Suggested Citation
Karadbhajne S.V., Lungade P., Sahurkar M.R., Dave J., Pawde S.V., Kumar N., Helal M., Sami R., Aljumayi H., Abushal S.A., Al-Ghamdi S., Almehmadi A.M., Elboughdiri N. Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique. Polish Journal of Environmental Studies Vol.34 No.5 (2025) , 6227-6236. 6236. doi:10.15244/pjoes/192367 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/111928
Title
Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique
Author's Affiliation
King Saud University
Mahidol University
Academy of Scientific and Innovative Research (AcSIR)
Taif University
Umm Al-Qura University
University of Ha'il
Central Food Technological Research Institute India
National Institute of Food Technology Entrepreneurship and Management
Laxminarayan Innovation Technological University
Mahidol University
Academy of Scientific and Innovative Research (AcSIR)
Taif University
Umm Al-Qura University
University of Ha'il
Central Food Technological Research Institute India
National Institute of Food Technology Entrepreneurship and Management
Laxminarayan Innovation Technological University
Corresponding Author(s)
Other Contributor(s)
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.