VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • Optimization of pressurized liquid extraction of phenolic compounds from green pea (Pisum sativum) flour [Elektronski vir]
    Miklavčič Višnjevec, Ana ...
    This study evaluates the impact of pressurized liquid extraction (PLE) parameters, specifically temperature and time, on the extraction yield of total phenolic compounds (TPC) from green pea flours ... and other derived products. Using a second-order polynomial regression model, the optimization of PLE conditions was carried out across three extraction cycles. The results indicated that a temperature of 122 °C and an extraction time of 17 min are optimal. These optimized conditions were subsequently applied to green pea derived samples, including pea hulls, flour, protein isolates, and whole peas, with TPC values ranging from 2020 to 4050 mg/kg dry weight. High-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) determined a total of 18 distinct phenolic compounds, including compounds that were allied to flavonoids, phenolic acids and stilbenes. The findings highlight PLE as an efficient and environmentally sustainable extraction method that enhances the recovery of bioactive phenolic compounds from plant matrices.
    Vir: Food chemistry [Elektronski vir]. - ISSN 1873-7072 (Vol. 493, pt. 2, art. no. 144997, 2025, 11 str.)
    Vrsta gradiva - e-članek ; neleposlovje za odrasle
    Leto - 2025
    Jezik - angleški
    COBISS.SI-ID - 243576323

    Povezava(-e):

    https://www.sciencedirect.com/science/article/pii/S0308814625022484
    DOI

Vnos na polico