Abstract
The polyphenolic composition of green pea (Pisum sativum, variety Esla) was determined by HPLC-DAD and HPLC-(ESI)MS procedures. The action of the enzymes tannase, α-galactosidase, phytase and viscozyme on pea flours, at a semi-pilot scale, was assayed for the polyphenolic composition. Different modifications in the initial concentration of polyphenolics occur depending on the enzyme, but a general decrease was observed in all of them. Free radical scavenging activity of the methanolic extracts, determined by the DPPH test, was also evaluated. The treatments with phytase, viscozyme, α-galactosidase or tannase produced a decrease in the antioxidant activity when compared to raw peas. The results of the analysis of principal components to examine the relationship between antioxidant activity (EC50) and concentrations of polyphenolics in each of the pea samples showed that the hydroxycinnamic compounds are the most related to antioxidant activity.
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