From Waste to Profit : Assessment of α-Amylase Inhibitory and Antioxidant Activities Along with the development of an Active Packaging Film for Valorization of Pea peels

Abstract

The present study aimed to valorize pea peels (Pisum sativum) using new unusual aspects. In other words, to identify and quantify the phenolic profile of pea peels 80 % ethanol extract (PEE), to estimate the antioxidant and anti-α-amylase activities of successive extraction solvent fractions of the previously mentioned extract, to evaluate chitosan(Cs) / polyvinyl alcohol (PVA) / PEE edible film as antioxidant agent. The results exposed that ethyl acetate fraction had the highest amounts of polyphenols and flavonoids where their values were 165.43 mg GAE/g and 26.63 mg QE/g ,respectively. Hesperidin was documented as the most abundant polyphenol in pea peels ethanolic extract with remarkably high amount (2017.2µg/g). Butanol fraction recorded considerable anti-α-amylase activity (IC 50 = 1.61 mg/ml). The present study extremely evidenced the antioxidant activity of pea peel extracts. Besides , ethyl acetate fraction had the lowest IC 50 values for DPPH, NO and H 2 O 2 assays with the values of 167.23, 302.36 and 317.66 µg/ml, respectively. Interestingly, a significant and negative correlation was remarked between total flavonoids content and IC 50 for the scavenging DPPH radical. Finally , it could be suggested that Cs/PVA film containing PEE can be used for development of active food packaging materials.