Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds

• Published in: International journal of food science & technology Vol. 58; no. 12; pp. 6342 - 6350
• Main Authors: Younis, Mahmoud, Mohamed Ahmed, Isam A., Özcan, Mehmet Musa, Uslu, Nurhan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-12-2023
• Subjects: Bioactive compounds; Biological activity; Boiling; Flavonoids; Peas; Phenolic compounds; Phenols; Pisum sativum; Seeds; Vegetables
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16742

In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (
P
 < 0.05). Oven or microwave heating treatments increased the
L*
values of samples, while boiling caused a decrease in
L*
results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven).