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

Karadbhajne, S. V. and Prashant, Lungade and Sahurkar, M. R. and Jaydeep, Dave and Subhash, V. Pawde and Nishant, Kumar and Mahmoud, Helal and Rokayya, Sami and Huda, Aljumayi and Suzan, A. Abushal and Saleh, Al-Ghamdi and Almehmadi, Awatif M. and Noureddine, Elboughdiri (2025) Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique. Journal of Environmental Studies, 34 (5). pp. 6227-6236.

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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.

Item Type:	Article
Uncontrolled Keywords:	Antioxidants, CSE, UAE, TPC, DPPH
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas
Divisions:	Food Engineering Molecular Nutrition
Depositing User:	Somashekar K S
Date Deposited:	28 Nov 2025 11:01
Last Modified:	28 Nov 2025 11:01
URI:	http://ir.cftri.res.in/id/eprint/20128

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