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.Mahidol University2025-09-022025-09-022025-01-01Polish Journal of Environmental Studies Vol.34 No.5 (2025) , 6227-623612301485https://repository.li.mahidol.ac.th/handle/123456789/111928This 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.Environmental ScienceArticleSCOPUS10.15244/pjoes/1923672-s2.0-105014253769