Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

Hadrich, Fatma; Arbi, Mahdi El; Boukhris, Maher; Sayadi, Sami; Chérif, Slim

doi:10.5650/jos.ess14107

Cited by 29 publications

(34 citation statements)

References 30 publications

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“…The maximum total phenolic content in ethyl acetate fraction shows that the main phenolic constituents in pea peels are semi polar compounds like free flavonoids. Overall, total polyphenolic contents in this study were greater than those obtained in earlier reports (Hadrich et al, 2014 ;Babbar et al, 2014) for different solvent extracts of pea peels.…”

Section: Determination Of Polyphenol and Flavonoid Contentscontrasting

confidence: 88%

“…Conflicting results have documented in the literature regarding the inhibitory effect of ethyl acetate extract derived from pea peel on α-amylase activity using pre-incubation route. Indeed, Hadrich et al (2014) noted that pea peel derived ethyl acetate extract at a considerably low concentration (1 mg/ml) had high inhibitory activity against α-amylase (90.00 %).While ethyl acetate fraction in this study recorded lower inhibitory activity (56.40 %) at higher concentration (3 mg/ml). Differences in extraction design and /or the composition of the by-product phenolic profile which was widely varied worldwide due to genetic and/or environmental factors could explain the discrepancy with previously reported data.…”

Section: Hplc Analysismentioning

confidence: 46%

“…Chromatographic analysis of acid hydrolysate of pectic components showed a high uronic acids content besides arabinose, xylose and rhamnose (Mualikrishna and Tharanathan 1994).The proximate analysis of pea waste showed that glucose was existed in higher amount (323 mg/ g d.w) than xylose (188mg/g d.w) (Mary et al, 2016).Pea peels from India were defined to have high contents of protein and minerals especially iron (Garg 2015). Moreover, anti-hepatotoxicity, antioxidant, antimicrobial, hypoglycemic , antihypercholesterolemic and anticancer activities of pea peels have been stated (Khattab and Abdel Wahab 2005;Seida et al 2015;Hadrich et al 2014;Gupta andPremavalli 2011 andEl-Feky et al ., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

From Waste to Profit : Assessment of α-Amylase Inhibitory and Antioxidant Activities Along with the development of an Active Packaging Film for Valorization of Pea peels

Taher

2019

Journal of Agricultural Chemistry and Biotechnology

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The present study aimed to valorize pea peels (Pisum sativum) using new unusual aspects. In other words, to identify and quantify the phenolic profile of pea peels 80 % ethanol extract (PEE), to estimate the antioxidant and anti-α-amylase activities of successive extraction solvent fractions of the previously mentioned extract, to evaluate chitosan(Cs) / polyvinyl alcohol (PVA) / PEE edible film as antioxidant agent. The results exposed that ethyl acetate fraction had the highest amounts of polyphenols and flavonoids where their values were 165.43 mg GAE/g and 26.63 mg QE/g ,respectively. Hesperidin was documented as the most abundant polyphenol in pea peels ethanolic extract with remarkably high amount (2017.2µg/g). Butanol fraction recorded considerable anti-αamylase activity (IC 50 = 1.61 mg/ml). The present study extremely evidenced the antioxidant activity of pea peel extracts. Besides , ethyl acetate fraction had the lowest IC 50 values for DPPH, NO and H 2 O 2 assays with the values of 167.23, 302.36 and 317.66 µg/ml, respectively. Interestingly, a significant and negative correlation was remarked between total flavonoids content and IC 50 for the scavenging DPPH radical. Finally , it could be suggested that Cs/PVA film containing PEE can be used for development of active food packaging materials.

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Section: Determination Of Polyphenol and Flavonoid Contentscontrasting

confidence: 88%

Section: Hplc Analysismentioning

confidence: 46%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

From Waste to Profit : Assessment of α-Amylase Inhibitory and Antioxidant Activities Along with the development of an Active Packaging Film for Valorization of Pea peels

Taher

2019

Journal of Agricultural Chemistry and Biotechnology

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“…Abdel-Hameed et al (2014) showed that the juices of peels and pulps of red cactus exhibited a higher reducing power activity (149.49 and 123.23 mg ascorbic acid equivalent/100ml juice respectively. Our results are in contrast with the reports of Lee et al (2007) and Hadrich et al (2014) showed that water is the most suitable solvent for extraction of phenolic compounds from the peel of pea (pisum sativum). Jahural et al (2015) reported that mango peel extracts were proven to be a good source of polyphenols, anthocyanins and carotenoids and thus, they may be used in nutraceutical and functional foods as a source of antioxidant agents.…”

Section: Antioxidant Activitycontrasting

confidence: 99%

Extraction and Evaluation of Bioactive Compounds From Some Fruit and Vegetable Peels

Yousef

Rasmy

Rizk

et al. 2017

Arab Universities Journal of Agricultural Sciences

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Different research reports have revealed that food industry by-products can be considered as good sources of potentially valuable bioactive compounds. This study was performed to evaluate the antioxidant capacity of the peel extracts of pomegranate (PoP), mango (MaP), prickly-pear (PrP), Cantaloupe (CaP) and pea (PeP) using different solvent polarity (methanol, ethanol, ethylacetate and water) to particular attention to their content of total phenolics and flavoniods. Among all tested extracts, ethanolic extracts of PoP, MaP and PrP and aqueous extract of Ca-Pand PeP were shown to exhibited a significant (p≤0.05) highest extraction yield, total phenolic and flavonoid contents and antioxidant capacity (measured by DPPH,ABTS and FRAP methods). The antioxidant capacity of different peel extracts was showed the following descending order, MaP>PoP>PrP>CaP≈ PeP. Also there was a strong positive correlation between the DPPH, ABTS, FRAP values and total phenolic as well as, flavoniod contents of different peels extracts. Seventeen phenolic compounds were identified and quantified by HPLC-UV analysis in different peel extracts. Galic acid was identified as the major compound in MaP and PoP extracts, while it was rutin in the case PrP,CaPand PeP extracts. From the results obtained, fruit and vegetable peels can be considered as good sources of valuable bioactive compounds.

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“…The ability of different solvents to extract antioxidant components from almond shells followed the order: 80% ethanol > 80% methanol > 100% ethanol >100% methanol (Sarwar et al, 2012). These results are in a good agreement with those reported by Hegazy and Ibrahium (2012), Hadrich et al (2014) and Abdel-Mohsen (2015).…”

Section: Yield Of Extracts Of Food Processing Wastessupporting

confidence: 93%

Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

2016

Zagazig Journal of Agricultural Research

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This study was carried out to evaluate the chemical composition, nutritional value, bioactive compounds, antioxidant activity and inhibition of lipid peroxidation in linoleic acid system for some food processing wastes and its extracts which were, the peels of pomegranate (Punica granatum L.), two varieties of Egyptian orange (Baladi and Navel) (Citrus sinensis) and pea pod (Pisum sativum). By using gradient aqueous ethanol (80, 70 and 50% V/V), twelve extracts of the tested wastes were obtained. Total phenolic contents were measured using Folin-Ciocalteu reagent. While, total antioxidant capacity of the extracts was estimated by two different methods including: DPPH (1, 1diphenyl-2-picrylhydrazyl radical and β-carotene/linoleic bleaching test. The most important results obtained showed that the highest (P ≤ 0.05) content of total protein, crude fiber and minerals were found in pea pod. On the other hand, the highest content of total phenolic compounds detected by HPLC was found in pomegranate peel (5497.67 mg/100 g dried peels). While, the highest content of total flavonoids was found in navel and baladi orange peel (39071.09 and 10191.52 mg/kg dried peels, respectively). In addition, results showed that the highest content of ascorbic acid was found in baladi and navel orange peel (64.49 and 54.04 mg/100g dry matter; respectively). The present study indicated that the largest amount of total phenolic content which leads to more effective radical scavenging effect was found in ethanolic extracts (80%) of pomegranate peel (259.38 mg GAE/g extract). Furthermore, percentage of inhibit lipid peroxidation for the different extracts were between 22.46 to 96.84%. The current results suggest that it should be directed to incorporate powders and extracts of pomegranate peel, orange peel and pea pod into the food processing and preservation technology to improve their nutritional quality and to prolong the shelf-life of these food products.

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Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

Cited by 29 publications

References 30 publications

From Waste to Profit : Assessment of α-Amylase Inhibitory and Antioxidant Activities Along with the development of an Active Packaging Film for Valorization of Pea peels

From Waste to Profit : Assessment of α-Amylase Inhibitory and Antioxidant Activities Along with the development of an Active Packaging Film for Valorization of Pea peels

Extraction and Evaluation of Bioactive Compounds From Some Fruit and Vegetable Peels

Nutritional Evaluation, Chemical Composition and Antioxidant Activity of Some Food Processing Wastes

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