Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols

WANG Jing; SONG Lianjun; MA Yan; HUANG Xianqing; QIAO Mingwu; WANG Shiming

doi:10.13386/j.issn1002-0306.2021120245

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 418-428. > DOI: 10.13386/j.issn1002-0306.2021120245

WANG Jing, SONG Lianjun, MA Yan, et al. Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols[J]. Science and Technology of Food Industry, 2022, 43(23): 418−428. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120245.

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Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols

WANG Jing^{1, 2, 3,},
SONG Lianjun^{1, 2, 3},
MA Yan^{1, 2, 3, ,},
HUANG Xianqing^{1, 2, 3},
QIAO Mingwu^{1, 2, 3},
WANG Shiming^{1, 2, 3}

1.
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
2.
Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
3.
Zhengzhou City Key Laboratory for Soybean Refined Processing, Zhengzhou 450002, China

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Received Date: December 22, 2021
Available Online: September 25, 2022

Graphical Abstract

Abstract

Abstract

Pea polyphenols are secondary metabolites widely existing in peas, mainly including flavonoids (populin, kaempferol, quercetin), phenolic acids (p-coumaric acid, erucic acid, ferulic acid) and tannins (catechins). The content, species and distribution of pea polyphenols depend on pea varieties, but they are affected by environment and inducing factors in the process of their growth. The extraction method of pea polyphenols has gradually changed from inefficient solvent extraction to microwave extraction technology with high efficiency and high extraction rate. The research on its physiological activity has gradually developed to the molecular and cellular level, and its application scope has gradually expanded to meat products, aquatic products, flour products and other industries. In order to further understand the chemical properties and potential utilization value of pea polyphenols, this paper expounds in detail the distribution of pea polyphenols, the factors affecting the types and content of pea polyphenols, the separation and extraction, physiological activity and its application in food industry, in order to provide a theoretical basis for the development and research of pea polyphenols.
- pea,
- polyphenols,
- extraction,
- type,
- identification,
- physiological activity,
- bacteriostasis,
- antioxidant

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References (75)

References

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