Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique

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.