ORIGINAL RESEARCH
Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique
 
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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
 
 
Publication date: 2025-08-20
 
 
Corresponding author
Karadbhajne S.V.   

Laxminarayan Innovation Technology University, Nagpur, Maharashtra, India – 440033
 
 
Nishant Kumar   

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
 
 
Pol. J. Environ. Stud. 2025;34(5):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.
eISSN:2083-5906
ISSN:1230-1485
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