Publicado

2019-07-01

Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod

Evaluación del efecto de diferentes factores sobre la extracción asistida por ultrasonido de compuestos fenólicos de la vaina de arveja

DOI:

https://doi.org/10.15446/dyna.v86n210.72880

Palabras clave:

agroindustrial potential, by-product, extraction process, factorial design, high added value, natural sources (en)
potencial agroindustrial, subproducto, proceso de extracción, diseño factorial, alto valor agregado, fuentes naturales (es)

Descargas

Autores/as

The pea pod is a by-product that possesses several bioactive compounds. The effect of temperature, time, solid-liquid ratio and ethanol concentration on the ultrasonic assisted extraction of phenolic compounds were studied. A 2K factorial design was used and through ANOVA analysis the effect of each process variable was determined. Total phenols were analyzed by the Folin Ciocalteu method. The results showed that the temperature did not affect significantly the extraction of total phenols, however extraction time, ethanol concentration and solid-liquid ratio affected the extraction yield. The maximum concentration of the total phenols for each of the factors was recorded at 20 minutes, a 50% ethanol concentration and a liquid solid ratio of 1:40. These results provide useful information to optimize the ultrasound-assisted extraction process of the phenolic compounds of the pea pod according to the factors studied.

la vaina de arveja es un subproducto que posee diversos compuestos bioactivos. Se estudió el efecto que ejercen la temperatura, el tiempo, la relación sólido-líquido y la concentración de etanol sobre la extracción de fenoles totales asistida por ultrasonido. Se empleó un diseño factorial 2K y mediante análisis ANOVA se determinó el efecto de cada variable de proceso. Los fenoles totales se cuantificaron mediante el método de Folin Ciocalteu. Los resultados mostraron que la temperatura no tuvo efecto significativo sobre la extracción de fenoles, sin embargo, el tiempo, la relación sólido-líquido y la concentración de etanol si ejercen efecto sobre la extracción. La mayor concentración de fenoles totales para cada factor se alcanzó a 20 min, relación solido-liquido de 1: 40, y etanol al 50 %. Estos resultados proveen información útil para optimizar el proceso de extracción asistido por ultrasonido de fenoles totales en vaina de arveja.

Referencias

Daryanto, S., Wang, L. and Jacinthe, P.-A., Global synthesis of drought effects on food legume production. PLoS One, 10(6), pp. e0127401, 2015. DOI: 10.1371/journal.pone.0127401

FAO, Food and Agriculture Organization of the United Nation, Production statistics, Crops, Green peas, 2017. [Online]. Available at: http://www.fao.org/faostat/en/#data/QC.

Noboa-Cárdenas, A., Caracterización, física, química y nutricional de la arveja (Pisum sativum L.) cultivada en Ecuador, como un aporte y base de estudio para la creación de una norma técnica Ecuatoriana (NTE 2010) por parte del Instituto Ecuatoriano de Normalización (INEN), Universidad Tecnológica Equinoccial, Ecuador, 2010.

Babbar, N., Oberoi, H.S., Sandhu, S.K. and Bhargav, V.K., Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants. J. Food Sci. Technol., 51, pp. 1-8, 2012. DOI: 10.1007/s13197-012-0754-4

Seida, A.A., El Tanbouly, N.D., Islam, W.T., Eid, H.H., El Maraghy, S.A. and El Senousy, A.S., Bioassay-guided fractionation of a hepatoprotective and antioxidant extract of pea by-product. Nat. Prod. Res., 29(16), pp. 1578-1583, 2015. DOI: 10.1080/14786419.2014.986123

Vorobiev, E. and Chemat, F., Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries, in: Rizvi, S,S.H., Separation, extraction and concentration processes in the food, beverage and nutraceutical industries, Woodhead Publishing, Elsevier Eds., 2013, pp. 71-108.

Azmir, J. et al., Techniques for extraction of bioactive compounds from plant materials: A review. J. Food Eng., 117(4), pp. 426-436, 2013. DOI: 10.1016/j.jfoodeng.2013.01.014

Dent, M., Dragović-Uzelac, V., Garofulić, I.E., Bosiljkov, T., Ježek, D. and Brnčić, M., Comparison of conventional and ultrasound-assisted extraction techniques on mass fraction of phenolic compounds from sage (Salvia officinalis L.). Chem. Biochem. Eng. Q., 29(3), pp. 475-484, 2015. DOI: 10.15255/CABEQ.2015.2168|

Briones-Labarca, V., Plaza-Morales, M., Giovagnoli-Vicuña, C. and Jamett, F., High hydrostatic pressure and ultrasound extractions of antioxidant compounds, sulforaphane and fatty acids from Chilean papaya (Vasconcellea pubescens) seeds: effects of extraction conditions and methods. LWT - Food Sci. Technol., 60(1), pp. 525-534, 2015. DOI: 10.1016/j.lwt.2014.07.057

Roselló-Soto, E. et al., Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions. Trends in Food Science and Technology, 42(2), pp. 134-149, 2015. DOI: 10.1016/j.tifs.2015.01.002

Misra, N.N., Martynenko, A., Chemat, F., Paniwnyk, L., Barba, F.J. and Jambrak, A.R., Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies. Crit. Rev. Food Sci. Nutr., 58(11), pp. 1832-1863, 2018. DOI: 10.1080/10408398.2017.1287660

Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S. and Abert-Vian, M., Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason. Sonochem., 34, pp. 540-560, 2017. DOI: 10.1016/j.ultsonch.2016.06.035|

Kazemi, M., Karim, R., Mirhosseini, H. and Abdul-Hamid, A., Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food Chem., 206, pp. 156-166, 2016. DOI: 10.1016/j.foodchem.2016.03.017

Ghitescu, R., Volf, I., Carausu, C., Bühlmann, A., Andrei, I. and Popa, V.I., Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark. Ultrason. Sonochem., 22, pp. 535-541, 2015. DOI: 10.1016/j.ultsonch.2014.07.013

Ghasemzadeh, A., Jaafar, H., Juraimi, A. and Tayebi-Meigooni, A., Comparative evaluation of different extraction techniques and solvents for the assay of phytochemicals and antioxidant activity of hashemi rice bran. Molecules, 20(6), pp. 10822-10838, 2015. DOI: 10.3390/molecules200610822

Ezejiofor, T.I.N., Enebaku, U.E. and Ogueke, C., Waste to wealth- value recovery from agro- food processing wastes using biotechnology: a review. Journal, Br. Biotechnol., 4(4), pp. 418-481, 2014. DOI: 10.9734/BBJ/2014/7017

Mateos-Aparicio, I. Redondo-Cuenca, A., Villanueva-Suárez, M.J., Zapata-Revilla, M.A. |and Tenorio-Sanz, M.D., Pea pod, broad bean pod and okara, potential sources of functional compounds. LWT - Food Sci. Technol., 43(9), pp. 1467-1470, 2010. DOI: 10.1016/j.lwt.2010.05.008

Mateos-Aparicio, I., Redondo-Cuenca, A. and Villanueva-Suárez, M.J., Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro. J. Sci. Food Agric., 92(3), pp. 697-703, 2012. DOI: 10.1002/jsfa.4633

Zhao, Y. et al., Optimization of ultrasonic extraction of phenolic compounds from Epimedium brevicornum maxim using response surface methodology and evaluation of its antioxidant activities in vitro. J. Anal. Methods Chem., vol. 2014, Article ID 864654, 7 P, 2014, 2014. DOI: 10.1155/2014/864654

Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol., 299(1974), pp. 152-178, 1998. DOI: 10.1016/S0076-6879(99)99017-1

Ballard, T.S., Mallikarjunan, P., Zhou, K. and O’keefe, S.F., Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. J. Agric. Food Chem., 57(8), pp. 3064-3072, 2009. DOI: 10.1021/jf8030925

Ordóñez-Santos, L.E., Vázquez-Odériz, M.L. and Romero-Rodríguez, M.A., Micronutrient contents in organic and conventional tomatoes (Solanum lycopersicum L.). Int. J. Food Sci. Technol., 46(8), pp. 1561-1568, 2011. DOI: 10.1111/j.1365-2621.2011.02648.x

Jerman, T., Trebše, P. and Mozetič Vodopivec, B., Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chem., 123(1), pp. 175-182, 2010. DOI: 10.1016/j.foodchem.2010.04.006

Murugan R. and Parimelazhagan, T., Comparative evaluation of different extraction methods for antioxidant and anti-inflammatory properties from Osbeckia parvifolia Arn. - An in vitro approach. J. King Saud Univ. - Sci., 26(4), pp. 267-275, 2013. DOI: 10.1016/j.jksus.2013.09.006

Chen, M., Zhao, Y. and Yu, S., Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chem., 172, pp. 543-550, 2015. DOI: 10.1016/j.foodchem.2014.09.110

Jain, A., Singh, A., Chaudhary, A., Singh, S. and Singh, H.B., Modulation of nutritional and antioxidant potential of seeds and pericarp of pea pods treated with microbial consortium. Food Res. Int., 64, pp. 275-282, 2014. DOI: 10.1016/j.foodres.2014.06.033|

Saikia, S., Mahnot, N.K. and Mahanta, C.L., Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem., 171, pp. 144-152, 2015. DOI: 10.1016/j.foodchem.2014.08.064

Liu, Y., Wei, S. and Liao, M., Optimization of ultrasonic extraction of phenolic compounds from Euryale ferox seed shells using response surface methodology. Ind. Crops Prod., 49, pp. 837-843, 2013. DOI: 10.1016/j.indcrop.2013.07.023

Xu, D.-P., Zhou, Y., Zheng, J., Li, S., Li, A.-N. and Li, H.-B., Optimization of ultrasound-assisted extraction of natural antioxidants from the flower of Jatropha integerrima by response surface methodology. Molecules, 21(1), pp. 1-12, 2015. DOI: 10.3390/molecules21010018

Tao Y. and Sun, D.-W., Enhancement of food processes by ultrasound: a review. Crit. Rev. Food Sci. Nutr., 55(4), pp. 570-594, 2015. DOI: 10.1080/10408398.2012.667849

Syed-Jaapar, S.Z., Morad, N.A. and Iwai, Y., Effect of sonication on the dielectric constant of water and water + ethanol in ginger extraction, in: 2nd Asia-Oceania Sonochemical Society Conference (AOSS 2), pp. 25-28, 2015.

Valdés-hernández, G.V., Cruz-viera, L. Y Comet-Rodríguez, R., Influencia de las condiciones de operación en la extracción de polifenoles a partir de hojas de Moringa oleifera Lam. Rev. CENIC Ciencias Químicas, 46, pp. 135-145, 2015.

Yang, L., Cao, Y.L., Jiang, J.G., Lin, Q.S., Chen, J. and Zhu, L., Response surface optimization of ultrasound-assisted flavonoids extraction from the flower of Citrus aurantium L. var. amara Engl. J. Sep. Sci., 33(9), pp. 1349-1355, 2010. DOI: 10.1002/jssc.200900776

Kuo C.H. et al., Optimized ultrasound-assisted extraction of phenolic compounds from Polygonum cuspidatum. Molecules, 19(1), pp. 67-77, 2013. DOI: 10.3390/molecules19010067

Cómo citar

IEEE

[1]
L. E. Ordoñez S., O. Osorio Mora, y Y. A. Pinchao P., «Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod», DYNA, vol. 86, n.º 210, pp. 211–215, jul. 2019.

ACM

[1]
Ordoñez S., L.E., Osorio Mora, O. y Pinchao P., Y.A. 2019. Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod. DYNA. 86, 210 (jul. 2019), 211–215. DOI:https://doi.org/10.15446/dyna.v86n210.72880.

ACS

(1)
Ordoñez S., L. E.; Osorio Mora, O.; Pinchao P., Y. A. Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod. DYNA 2019, 86, 211-215.

APA

Ordoñez S., L. E., Osorio Mora, O. & Pinchao P., Y. A. (2019). Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod. DYNA, 86(210), 211–215. https://doi.org/10.15446/dyna.v86n210.72880

ABNT

ORDOÑEZ S., L. E.; OSORIO MORA, O.; PINCHAO P., Y. A. Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod. DYNA, [S. l.], v. 86, n. 210, p. 211–215, 2019. DOI: 10.15446/dyna.v86n210.72880. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/72880. Acesso em: 22 mar. 2026.

Chicago

Ordoñez S., Luis Eduardo, Oswaldo Osorio Mora, y Yamid Alexis Pinchao P. 2019. «Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod». DYNA 86 (210):211-15. https://doi.org/10.15446/dyna.v86n210.72880.

Harvard

Ordoñez S., L. E., Osorio Mora, O. y Pinchao P., Y. A. (2019) «Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod», DYNA, 86(210), pp. 211–215. doi: 10.15446/dyna.v86n210.72880.

MLA

Ordoñez S., L. E., O. Osorio Mora, y Y. A. Pinchao P. «Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod». DYNA, vol. 86, n.º 210, julio de 2019, pp. 211-5, doi:10.15446/dyna.v86n210.72880.

Turabian

Ordoñez S., Luis Eduardo, Oswaldo Osorio Mora, y Yamid Alexis Pinchao P. «Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod». DYNA 86, no. 210 (julio 1, 2019): 211–215. Accedido marzo 22, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/72880.

Vancouver

1.
Ordoñez S. LE, Osorio Mora O, Pinchao P. YA. Evaluation of the effect of different factors on the ultrasound assisted extraction of phenolic compounds of the pea pod. DYNA [Internet]. 1 de julio de 2019 [citado 22 de marzo de 2026];86(210):211-5. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/72880

Descargar cita

CrossRef Cited-by

CrossRef citations9

1. Tapasya Kumari, Sankar Chandra Deka. (2021). Potential health benefits of garden pea seeds and pods: A review. Legume Science, 3(2) https://doi.org/10.1002/leg3.82.

2. Om Sunil Ingale, Bora Priya Pravin, Prashant Anil Pawase, Rafiya Shams, Kshirod Kumar Dash, Omar Bashir, Swarup Roy. (2025). Enhancing bioactive stability and applications: microencapsulation in fruit and vegetable waste valorization. Discover Food, 5(1) https://doi.org/10.1007/s44187-025-00412-8.

3. Beatrix Sik, Georgina Takács, Erika Lakatos, Zsolt Ajtony, Rita Székelyhidi. (2024). Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads. Legume Science, 6(4) https://doi.org/10.1002/leg3.70017.

4. Essam Mohamed Elsebaie, Mona Metwally Mousa, Samah Amin Abulmeaty, Heba Ali Yousef Shaat, Soher Abd-Elfttah Elmeslamy, Galila Ali Asker, Asmaa Antar Faramawy, Hala Ali Yousef Shaat, Wesam Mohammed Abd Elrahman, Hanan Salah Eldeen Eldamaty, Amira Lotfy Abd Allah, Mohamed Reda Badr. (2023). Chitosan-Based Green Pea (Pisum sativum L.) Pod Extract Gel Film: Characterization and Application in Food Packaging. Gels, 9(2), p.77. https://doi.org/10.3390/gels9020077.

5. Anna Marakhova, Vera Yu. Zhilkina, Alexander Elapov, Nadezhda Sachivkina, Alexander Samorodov, Kira Pupykina, Irina Krylova, Parfait Kezimana, Anastasia M. Stoynova, Raja Venkatesan, Alexandre A. Vetcher. (2024). The Development of a Method for Obtaining Tripleurospermum inodorum (L.) Sch. Bip. Herb Extract Enriched with Flavonoids and an Evaluation of Its Biological Activity. Plants, 13(12), p.1629. https://doi.org/10.3390/plants13121629.

6. Iris Faber, Laurice Pouvreau, Atze Jan van der Goot, Julia Keppler. (2024). Modulating commercial pea protein gel properties through the addition of phenolic compounds. Food Hydrocolloids, 154, p.110123. https://doi.org/10.1016/j.foodhyd.2024.110123.

7. Kenneth Mensah, Ayda Mostafa Abdelmageed, Hassan Shokry. (2022). Effect of eggshell/N,N-dimethylformamide (DMF) mixing ratios on the sonochemical production of CaCO3 nanoparticles. Journal of Engineering and Applied Science, 69(1) https://doi.org/10.1186/s44147-022-00070-y.

8. Zahra Khounani, Homa Hosseinzadeh-Bandbafha, Konstantinos Moustakas, Ahmad Farhad Talebi, Sayed Amir Hossein Goli, Mohammad Ali Rajaeifar, Benyamin Khoshnevisan, Gholamreza Salehi Jouzani, Wanxi Peng, Ki-Hyun Kim, Mortaza Aghbashlo, Meisam Tabatabaei, Su Shiung Lam. (2021). Environmental life cycle assessment of different biorefinery platforms valorizing olive wastes to biofuel, phosphate salts, natural antioxidant, and an oxygenated fuel additive (triacetin). Journal of Cleaner Production, 278, p.123916. https://doi.org/10.1016/j.jclepro.2020.123916.

9. Hina Kamal, Cheng Foh Le, Andrew M. Salter, Asgar Ali. (2021). Extraction of protein from food waste: An overview of current status and opportunities. Comprehensive Reviews in Food Science and Food Safety, 20(3), p.2455. https://doi.org/10.1111/1541-4337.12739.

Dimensions

PlumX

Visitas a la página del resumen del artículo

850

Descargas

Los datos de descargas todavía no están disponibles.

Licencia

Derechos de autor 2019 DYNA

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.

El autor o autores de un artículo aceptado para publicación en cualquiera de las revistas editadas por la facultad de Minas cederán la totalidad de los derechos patrimoniales a la Universidad Nacional de Colombia de manera gratuita, dentro de los cuáles se incluyen: el derecho a editar, publicar, reproducir y distribuir tanto en medios impresos como digitales, además de incluir en artículo en índices internacionales y/o bases de datos, de igual manera, se faculta a la editorial para utilizar las imágenes, tablas y/o cualquier material gráfico presentado en el artículo para el diseño de carátulas o posters de la misma revista.