Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate

María Agustina Cipollone,Ariel Fontana,Susan García Fillería,Valeria A. Tironi

Plant Foods for Human Nutrition（2024）

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摘要

This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60

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关键词

Yellow peas flour,Protein isolate,Ultrasound assisted extraction,Simulated gastrointestinal digestion,Phenolic compounds,Free radical scavenging,Intracellular ROS inhibition

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