Effect of Different Extraction Methods on Phenolic Content, Flavonoid Levels, and Antioxidant Activities of Four Local Populations of Pea (Pisum sativum L.) from Southern Tunisia

Pisum sativum L. seeds, recognized as a valuable agro-industrial by-product, are notably rich in polyphenolic compounds. However, their phytochemical composition is influenced by factors such as extraction methods, temperature and duration. This study assessed the effects of three extraction methods (Soxhlet, maceration, and ultrasound-assisted extraction) on the phytochemical profile and antioxidant activity of pea seed extracts from four oases in southern Tunisia. The Soxhlet method yielded the highest phenolic acid content and DPPH radical scavenging activity, while maceration resulted in the greatest levels of flavonoids and tannins. Ultrasound-assisted extraction demonstrated superior antioxidant activity overall, particularly in reducing power and ABTS scavenging, with the P2 population displaying the most promising results. These findings reinforce the potential of pea seeds for applications in both medicinal and food industries.