Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120245 |
| _version_ | 1811179815618740224 |
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| author | Jing WANG Lianjun SONG Yan MA Xianqing HUANG Mingwu QIAO Shiming WANG |
| author_facet | Jing WANG Lianjun SONG Yan MA Xianqing HUANG Mingwu QIAO Shiming WANG |
| author_sort | Jing WANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T06:40:56Z |
| format | Article |
| id | doaj.art-f2f8cf580bfa40d3b20b05cf1e3de695 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:40:56Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-f2f8cf580bfa40d3b20b05cf1e3de6952022-12-22T04:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-01432341842810.13386/j.issn1002-0306.20211202452021120245-23Research Progress on Composition, Extraction and Physiological Activity of Pea PolyphenolsJing WANG0Lianjun SONG1Yan MA2Xianqing HUANG3Mingwu QIAO4Shiming WANG5College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, ChinaPea 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120245peapolyphenolsextractiontypeidentificationphysiological activitybacteriostasisantioxidant |
| spellingShingle | Jing WANG Lianjun SONG Yan MA Xianqing HUANG Mingwu QIAO Shiming WANG Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols Shipin gongye ke-ji pea polyphenols extraction type identification physiological activity bacteriostasis antioxidant |
| title | Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols |
| title_full | Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols |
| title_fullStr | Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols |
| title_full_unstemmed | Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols |
| title_short | Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols |
| title_sort | research progress on composition extraction and physiological activity of pea polyphenols |
| topic | pea polyphenols extraction type identification physiological activity bacteriostasis antioxidant |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120245 |
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