Biological Valorization of the Pod of Pea Pisum sativum L.

Abstract

Background: This study was conducted to evaluate the antioxidant activity of the pod pea essential oil and to determine the potential use of this vegetable waste as a medium for lactic acid production by Lactobacillus plantarum. Methods: Antioxidant activity of the essential oil was determined by DPPH, iron reducing and lipid peroxidation methods. Pod pea syrup was obtained by addition of two litres of water at 80-85°C to 800 g of pod pea for 2 h. Other syrups were obtained under the same conditions by partially substituting 40 g of pod pea for the same amount of glucose, date and carob. Result: At a concentration of 1000 µg mL-1, the pod pea essential oil demonstrated good DPPH scavenging activity 89.30±1.4% as well as significant iron reducing. This oil is effective at inhibiting the lipid peroxidation. An important quantity of biomass (optical density of 1.55) and lactic acid 20.4 g L-1 were produced. The replacement of 20 g L-1 pod pea by the same quantity of glucose, date and carob improves the production of lactic acid.