Influence of the action of exogenous enzymes on the polyphenolic composition of pea: Effect on the antioxidant activity

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.