Optimization of pressurized liquid extraction of phenolic compounds from green pea (Pisum sativum) flour

This study investigates the effect of pressurized liquid extraction (PLE) parameters, specifically temperature and time, on the recovery of total phenolic compounds (TPC) from green peas (Pisum sativum), a matrix not previously explored with this technique. A second-order polynomial regression model was applied to optimize extraction conditions across three extraction cycles, identifying 122 °C and 17 min as optimal. Under these conditions, TPC yields increased up to fivefold. The optimized method was then applied to various green pea-derived matrices, including flour, hulls, protein isolates, and whole peas, resulting in TPC values ranging from 2020 to 4050 mg/kg dry weight. High-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) determined 18 distinct phenolic compounds, primarily flavonoids, phenolic acids, and stilbenes, with rutin and quinic acid as the most abundant. These findings confirm that PLE is an efficient method for enhancing the recovery of bioactive phenolics from green pea-based matrices.