Exploration of Foods and Foodomics

Table 6. Phenolic compounds (PCs) profile of the yellow pea beverage (B) and their simulated gastrointestinal digest (DB).

Phenolic compound	Sample
Phenolic compound	B	DB
OH-Tyrosol	145 ± 1	99.9 ± 0.4
Phenolic acids
Gallic acid	23.1 ± 0.4	nd
Syringic acid	36 ± 2	nd
Synapic acid	24 ± 3	nd
p-coumaric acid	10.67 ± 0.01	2.39 ± 0.08
Ferulic acid	0.39 ± 0.01	nd
Total phenolic acid	93 ± 1	2.39 ± 0.08
Stilbenes
trans-resveratrol	38.6 ± 0.4	125 ± 3
Total stilbenes	38.6 ± 0.4	125 ± 3
Flavonoids
Procyanidin B1	22.0 ± 0.3	22.6 ± 0.9
Procyanidin B2	6.9 ± 0.4	8.4 ± 0.9
Quercetin-3-galactoside	5.3 ± 0.2	nd
Kaempferol-3-glucoside	nd	55 ± 5
Genistein	5.53 ± 0.01	nd
Genistin	1.67 ± 0.03	nd
(+)-catechin	6.5 ± 0.2	14 ± 2
(–)-epigallocatechin galate	9.28 ± 0.01	63.3 ± 0.2
Naringenin	nd	28 ± 1
Hesperetin	nd	23 ± 4
Myricetin	nd	18.23 ± 0.01
Quercetin	24.6 ± 0.2	nd
Fisetin	0.81 ± 0.01	nd
Total flavonoids	82.7 ± 0.5	233 ± 11
Total	360 ± 1	461 ± 8

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nd: not detected. Contents are expressed as µg/g B d.b.

Declarations

Acknowledgements

The authors thank Bioseminis (https://bioseminis.com/) for providing yellow pea seeds and Dr. Fabricio Lareu (technical staff) for their assistance in handling cell cultures.

The authors M.A.C., S.G.F., and V.A.T. are members of the INNOPROT network (Network of Innovation in the processing of plant proteins endemic to Latin America), funded by CYTED (ref. 124RT0164).

Author contributions

MAC: Investigation, Methodology, Formal analysis, Visualization, Writing—original draft, Writing—review & editing. SFGF: Methodology, Formal analysis. AF: Methodology, Formal analysis, Writing—review & editing. VAT: Conceptualization, Methodology, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

There are no conflicts to declare.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

Support for this research came from grants X870 from Universidad Nacional de La Plata (UNLP) and PICT-2020-1367 from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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