Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-Thermal Processing Techniques

Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-Thermal Processing Techniques | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-Thermal Processing Techniques Wildan Suhartini, S. Reyhan Yavuz, Zoltán Kovács, László Kaszás, and 8 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7052564/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 10 You are reading this latest preprint version Abstract The study explores the potential of using a mixture of green peas ( Pisum sativum ) and triticale ( Triticosecale Wittmack) in an intercropping system to produce high-quality leaf protein concentrate (LPC) and by-products for food and feed applications. The research evaluates the physicochemical profile and bioactive compounds of LPC and brown juice (BJ) as by-products derived from these crops, comparing different protein extraction techniques, including microwave-assisted coagulation (MW) and lactic acid fermentation (LA). Results indicate that triticale LPC dry matter yields higher biomass (2.14–3.73%), while green peas LPC contribute superior protein content (34.56–50.55%) and phytochemical diversity. The MW technique effectively retains protein and chlorophyll, whereas the LA technique enhances phytochemical bioavailability. Depolymerization of high molecular weight phenolic compounds in LPC through LA techniques significantly increased the aglycone concentration, such as quercetin (from 18.98 ± 0.6 to 351.64 ± 1.68 µg/g) of green pea leaves. The study highlights the synergistic benefits of intercropping, offering a sustainable protein source and promoting circular economy practices through by-product utilization. Brown juice deproteinized plant juice legume-grass intercropping phytoserum protein precipitation Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Introduction The utilization of leaf protein concentrate (LPC) derived from green biomass is increasingly recognized as a sustainable and nutrient-rich source of protein for both human consumption and animal feed. LPC can be sourced from a diverse array of green biomass, including cereals, legumes, and intercrops, many of which remain underutilized despite their abundance (Penchalaraju & John Don Bosco, 2022; Santamaría-Fernández & Lübeck, 2020 a; Tamayo Tenorio et al., 2016 ). The demand for protein is escalating globally, driven by population growth and the environmental impacts associated with traditional animal-derived protein sources. LPC offers a viable and eco-friendly alternative as it is extracted from plant leaves, supplying essential amino acids, vitamins, and minerals while potentially reducing the ecological footprint of protein production (Bose et al., 2022 ; Nwokoro et al., 2022 ). Recent research emphasizes LPC's potential as a strategic solution to food security issues (Gaffey et al., 2023 ; Solati et al., 2017 ). LPC can be sourced from a diverse array of green biomass, including cereals, legumes, and intercrops, many of which remain underutilized despite their abundance (Fernando, 2022 ; Penchalaraju & John Don Bosco, 2022; Santamaría-Fernández & Lübeck, 2020 ; Tamayo Tenorio et al., 2016 ). The predominant technique for LPC production involves wet fractionation, which comprises several steps including harvesting, grinding, pressing, and extracting proteins. In this process, the biomass is ground to disrupt cell walls, followed by pressing to isolate the liquid phase—rich in proteins, chlorophyll, and soluble nutrients—from the fibrous residue. Subsequently, thermal and non-thermal treatments, such as acid or alkali treatment, are employed to coagulate proteins, which are ultimately separated by centrifugation, washed, and dried to produce LPC (Albolafio et al., 2020 ; Opazo-Navarrete et al., 2018 ; Penchalaraju & John Don Bosco, 2022; Tamayo Tenorio et al., 2016 ). The production of LPC generates significant by-products, primarily comprising a solid fraction known as pulp and a liquid fraction referred to as brown juice (BJ), also designated as deproteinized plant juice (DPJ) or phytoserum (Bákonyi et al., 2025 ). The brown juice is abundant in soluble sugars, essential minerals, and a variety of nutrients, positioning it as a valuable resource for several applications. Notably, it has potential uses as an organic fertilizer, supporting plant growth and soil health (Barna et al., 2022 ; Kisvarga et al., 2020 ). These facets of utilization are integral to fostering a circular economy, which emphasizes sustainability and resource recovery in agricultural practices. In this study, the biomass evaluated comprised a mixture of two plant species utilizing an intercropping system. Intercropping, defined as the simultaneous cultivation of multiple plant species within the same field, has been shown to provide significant agronomic and environmental advantages, particularly when integrating cereals with legumes. This practice can enhance land use efficiency, increase total agricultural yield, and bolster yield stability across diverse environments, as supported by several studies (Brooker et al., 2015 ; Xue et al., 2016 ; Zen El-Dein et al., 2022 ; Zhang et al., 2021 ). Moreover, cereal-legume intercropping effectively improves resource utilization, including light, water, and nutrient efficiency, and contributes to soil conservation and fertility (Ataei et al., 2023 ; Brooker et al., 2015 ). Focusing specifically on triticale—a hybrid of wheat and rye—its global importance has been on the rise. Yield estimates suggest that it can reach approximately 730 kg of whole plant concentrate per hectare (Matysik-Pejas et al., 2023 ). The crude protein content in entire triticale plants can vary from 8.3–10.9%, while straw typically contains about 4.5% (Kaszás et al., 2020 ; Matysik-Pejas et al., 2023 ). Triticale, particularly from Hungary, demonstrates superior resilience against various stressors, both biotic and abiotic, while providing higher nutrient profiles and yields compared to other cereals (Matysik-Pejas et al., 2023 ; Oettler, 2005 ). The growth cycles of triticale and green peas are aligned to allow for simultaneous planting and harvesting, optimizing resource use. Green pea leaves are rich in vital nutrients such as starch, protein, fiber, vitamins, minerals, and phytochemicals, contributing numerous health benefits (Nurgi et al., 2023 ; Tayeh et al., 2015 ). In terms of nutrient enhancement, legumes like green peas can significantly improve forage quality by increasing crude protein, essential minerals (such as calcium, magnesium, phosphorus, and zinc), and energy content (Gill & Omokanye, 2018 ; X. Yang et al., 2018 ). Notably, green pea leaves also contain α-linolenic acid (ALA), an omega-3 fatty acid that enriches their nutritional value (Nurgi et al., 2023 ). The nutritional profile of green peas can substantially elevate the quality of livestock feed, thereby improving its relative feed value (Gill & Omokanye, 2018 ; Matysik-Pejas et al., 2023 ). Given the high protein content and nutrient density of both green pea and triticale leaves, their incorporation into livestock feed promises a high-quality protein concentrate and rich biomass products, promoting a circular economy by enhancing resource efficiency and reducing waste (Rodino et al., 2023 ; X. Yang et al., 2018 ). The aim of this study was to explore the potential of utilizing green peas (a legume) and triticale (a cereal) through intercropping for the production of high-quality LPC and by-products for various applications. The analysis examined different plant species, agricultural practices, and harvest years to assess the physicochemical and biochemical characteristics of the produced livestock protein concentrate and by-products. This investigation aimed to validate the hypothesis that variations in plant species and protein coagulation techniques lead to differing outcomes in both quality and quantity of these products (Matysik-Pejas et al., 2023 ; Nurgi et al., 2023 ). Materials and Methods Plant source In the current research, we utilized the leguminous species green pea ( Pisum sativum L. var. Karolina) and the cereal triticale ( Triticosecale Wittmack var. Hungaro) within an intercropping system to cultivate legumes and cereals from Krupa-Mag Ltd. Experimental layout and growth conditions Green peas ( Pisum sativum , G), triticale (× Triticosecale , T), and their respective mixture (GT) were cultivated in an open field setting at the Demonstration Garden of the University of Debrecen, Hungary, located at geographic coordinates 47°32'0" N and 21°38'0" E. The experimental period spanned two consecutive years, specifically from September 2022 to April 2024, with harvesting occurring in May 2023 and April 2024. Each plant species was established in plots measuring 5 m², with three replicate plots designated for each species. The sowing of seeds was conducted at specified rates of 8 g/m² for green peas, 20 g/m² for triticale, and 14 g/m² for the mixture, which was formulated at a ratio of 1:2.4 (G:T). The cultivation relied solely on rainfall for irrigation across both growing seasons, and the experimental plots received no fertilizers or pesticides prior to or throughout the growth period. Manual weeding was performed to mitigate competition from unwanted vegetation. To maximize protein content in the foliage, plants were harvested at a stage prior to flowering, which at growth stages BBCH-GS39-41 for triticale and for green pea at growth stage the ‘n’ true leaf (one or more pairs of leaflets) has unfolded at the ‘n’ node (GS-Vn). Green biomass processing The fractionation process was initiated with the extraction of green biomass using a dual-screw juicer (Angle Twin Screw 5500, Angle Ltd., Anyang, South Korea), which generated liquid green juice (L-GJ) and pulp designated as the fiber solid fraction. A schematic representation of the extraction process is provided in Fig. 1 . Prior to juicing, careful selection of the biomass was conducted to remove yellow leaves, undesirable weeds, and any particulate contaminants, such as clay. To prevent degradation of the nutritional content, the L-GJ was promptly frozen at -20°C prior to subsequent processing. Subsequently, three distinct techniques were employed to isolate proteins from the L-GJ. Initially, L-GJ underwent direct freeze-drying using a lyophilizer (Alpha 1–4 LSC plus-Martin Christ, Germany), followed by grinding into a fine powder (P-GJ) utilizing a stainless-steel grinder. The second technique involved the application of microwave-assisted coagulation (MW), as detailed in the investigation by Domokos-Szabolcsy et al. ( 2022 ), to precipitate proteins present in L-GJ via thermal coagulation. Specifically, the L-GJ was subjected to heating until reaching a temperature range of 80–85 ℃ at a setting of 800 watts (Samsung M1711N, South Korea). Following thermal coagulation, the L-GJ was allowed to cool to ambient temperature, after which vacuum filtration was performed using a membrane filter with a pore size of 5 µm, yielding a solid fraction (MW-LPC) and a liquid fraction (MW-BJ). The MW-BJ exhibited a pH exceeding four and was subsequently subjected to a lacto-fermentation process described by Bákonyi et al. ( 2020 ) to enhance preservation at room temperature and prevent oxidation. This process involved inoculating the MW-BJ with lactic acid bacterial (LAB) cultures ( Pediococcus acidilactici , Lactobacillus paracasei , and Lactobacillus plantarum ) at a concentration of 1 × 10^11 CFU/g, in conjunction with the addition of 1.2% (w/v) sucrose, followed by incubation at room temperature for 48 hours or until a pH lower than four was attained. The fermented liquid fraction (LB-BJ) was then preserved at -20 ℃ for future analytical procedures. The third technique involved the application of a non-thermal method known as lactic acid fermentation (LA). Initially, the room temperature of L-GJ or previously frozen L-GJ was restored by thawing. Subsequently, a 1 M lactic acid solution was incorporated at a concentration of 5% (v/v). The mixture was then incubated under anaerobic conditions for 48 hours at 36°C. For L-GJ exhibiting a low degree of Brix (less than 6), sucrose was introduced at 12 g/L (1.2% w/v) to facilitate fermentation. Successful fermentation was determined by measuring a pH value below 4. Following the fermentation phase, the fermented L-GJ was subjected to vacuum filtration using a membrane filter with a pore size of five micrometers, separating the solid fraction, designated as LPC-LA, and the liquid fraction, referred to as LA-BJ. LPC and BJ were either stored at -20°C or underwent freeze-drying, with powdered LPC kept at -20°C for subsequent analysis. Assessing the traits of the obtained LPC and BJ Physicochemical parameters To quantify the soluble sugar content, expressed in degrees Brix (%Brix), a manual Refractometer (RBR32-ATC, Polling, Germany) was utilized. The acidity of the samples was evaluated by employing a precision pH meter (Mettler Toledo S20 Seven Easy, Switzerland), which allows for accurate determination of the proton concentration in the solution. The electrical conductivity (EC) of the samples was assessed using a specialized EC meter (Thermo Scientific Orion Model 209A+, Germany). For colorimetric analysis, the color values were quantified in the CIELAB color space, represented as L (lightness), a (green to red), and b* (blue to yellow) coordinates, with measurements taken using a Croma meter (CR-410, Konica Minolta Sensing, Inc., Japan). Determination of crude protein content Dumas method (Rapid MAX N exceed, Elementar Analyse systeme GmbH, Hesse, Germany) with a conversion factor of 6.25 was used for the estimated total protein content of P-GJ, LPC, and BJ. The sample is burned at high temperatures (between 900 and 1000°C) in an atmosphere of pure oxygen. Under these conditions, all N-containing compounds are wholly decomposed and converted into nitrogen. Protein expression pattern by SDS-PAGE The expression pattern of soluble proteins from LPC and BJ was assessed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (1D SDS-PAGE). The initial sample preparation involved weighing 10 mg of freeze-dried material into an Eppendorf tube. For the liquid sample analysis, 400 µL was combined with 800 µL of solubilization buffer (2x Laemmli), vigorously vortexed, and then subjected to incubation at 95°C for 5 minutes. The mixture was centrifuged at 10,000 rpm for 15 minutes at 4°C. Protein separation was carried out in a vertical system using a discontinuous polyacrylamide gel. Gels were created within a Mini-Protean tetra cell gel system (Bio-Rad Inc., Hercules, CA, USA). After electrophoresis, the gels were stained with Coomassie blue solution G250 and subsequently analyzed using the BioRad ChemiDoc MP Imaging System. Qualitative and quantitative phytochemical analysis by HPLC-MS/MS Sample preparation To prepare extracts of hydro-alcoholic, 0.5 g ground LPC powder and 0.5 mL of BJ were extracted with 25 mL of methanol 70% (methanol: water, 70:30) solution. The sample was stirred at 150 rpm for 2 h at room temperature, then filtered using a 0.22 µm PTFE syringe filter. Screening for phytochemicals Qualitative analysis was carried out to determine the phytochemical compounds in P-GJ. Phytochemical analyses were performed using UHPLC-ESI-Orbitrap-MS/MS (ultra-high performance liquid chromatography-electrospray ionization-Orbitrap mass spectrometry) with a Dionex Ultimate 3000RS UHPLC system (Thermo Fisher, Waltham, MA, USA) coupled with a Thermo Q Exactive Orbitrap hybrid mass spectrometer equipped with a Thermo Accucore C18 analytical column (2.1 mm × 100 mm, 2.6 µm particle size). Separation of bioactive molecules was achieved under the following conditions. Flow rate: 0.2 mL/min 1; column oven temperature: 25 ℃ ± 1 ℃; mobile phase consisted of methanol (A) and water (B), both acidified with 0.1% formic acid. Gradient program: 0–3 min, 95% B; 3–43 min, 0% B; 43–61 min, 0% B; 61–62 min, 95% B; and 62–70 min, 95% B. The injection volume was set to 2 µL. Quantification of bioactive phytochemical Qualitative analysis was carried out to determine the phytochemical compounds in P-GJ and LPC. To quantify phytochemicals, 1 µL of solution was injected into the column. The set flow rate is 0.2 mL/min, and the column oven is 25 ℃ ± 1 ℃. The mobile phase consisted of water (A) and methanol (B) with the following gradients profile: 0.2 min, 95% A; 2–20min, 100% B; 20–22 min, 100% B; 22–23 min, 95% A and 23–30 min, 95% A. Mass spectrometry conditions Samples were ionized separately using an ESI source with 4.0 kV electrospray voltage and negative 3.8 kV electrospray voltage ion modes in different runs. The capillary temperature was 320 ℃. The following settings were used for MS analyses: resolution, 70,000 in the cases of full scans and 35000 in the cases of fragmentation scans; collision energy: 30 NCE; scan range: 100 to 1500 m / z. Trace Finder 3.1 (Thermo Scientific) software was used to analyse the raw files. The secondary metabolites were identified based on our previously published works and online databases (Metlin, Mass Bank of North America, m/z Cloud). The exact molecular mass, isotopic pattern, characteristic fragment ions, and retention time were used to identify the secondary metabolites. In every case, the difference between the measured and calculated monoisotopic molecular masses was less than 5 ppm. Statistical analysis All experiments were independently replicated at least two times. Data were generated using Microsoft Excel 365®, and statistical analysis was performed using the IBM SPSS Statistics 25.0 software package (SPSS Inc., Chicago, IL, USA) and graphing using OriginPro® 2024 (OriginLab Corporation, USA). Results were expressed as mean ± standard deviation. ANOVA tests were performed with a significance level of α = 0.05. Results and Discussions Physicochemical traits of the processed product of green biomass Fresh mass and ratio of green biomass The quantity of fresh green biomass is crucial as it directly influences both the yield and quality of subsequent fractions in LPC production. Research indicates that triticale outperforms green pea in biomass yield under comparable agronomic conditions, producing 3.31 kg/m² in the year 2023 (Fig. 2 A). However, this yield experienced a significant reduction of 60.40%, dropping to 1.31 kg/m² in 2024. In contrast, green pea yields decreased from 1.97 kg/m² to 1.31 kg/m² during the same period, reflecting a decline of 33.70%. This decline in yields for both triticale and green peas can be attributed to adverse climatic or soil conditions prevalent during the 2024 growing season (Petcu et al., 2022 ; You et al., 2023 ). The green pea-triticale mixture displayed a yield of 2.92 kg/m² in 2023, which fell to 1.63 kg/m² in 2024, marking a 44.1% decrease. The findings of this study are consistent with those reported by Petcu et al. ( 2022 ), indicating that triticale can yield green biomass ranging from 1.54 to 2.4 kg/m². This variation in biomass production underscores the potential benefits of intercropping and the selection of suitable species for optimizing green biomass yields in agricultural practices. The mixed crop of triticale and green pea demonstrates an intermediate yield decline, indicating that the inclusion of green pea may have provided some buffering effect against yield variability for triticale, although it was inadequate to fully counteract the impacts of adverse growing conditions (Niedziela et al., 2025 ). Furthermore, fresh biomass correlates positively with vintage, where higher yields are documented in favorable years (You et al., 2023 ). In terms of processing, primary fractionation of biomass remains stable across different crops and vintages (Fig. 2 B), signifying that the yield of green juice and fiber is primarily determined by the biomass quantity itself rather than crop type or specific year conditions (Corona et al., 2018 ; la Cour et al., 2019 ). This stability underlines the importance of maximizing fresh biomass to enhance value extraction through improved availability of green juice, which is essential for protein extraction processes. pH, Brix, and EC of L-GJ and BJ Fractions The results illustrated (Fig. 3 A) a substantial reduction in pH levels of BJ or DPJ as a consequence of fermentation processes, where both lacto-fermentation and LA technique effectively decreased the pH from approximately 6 to as low as 3.7 (Bákonyi et al., 2020 ; Kisvarga et al., 2020 ) across all studied varieties, including green pea, triticale, and their mixtures. Previous research has demonstrated that lactic acid and lacto-fermentations not only reduce pH but also enhance the total phenolic content (TPC) and antioxidant activities of fermented fruit and vegetable juices (Li et al., 2018 ; Mantzourani et al., 2018 ). The fermentation process facilitates a biochemical environment conducive to preserving bioactive compounds, potentially extending the shelf life and maintaining the nutritional integrity of the juices (Bákonyi et al., 2020 ; Pontonio et al., 2019 ; Xu et al., 2024 ). These results highlight the multifaceted benefits of fermentation, pointing towards a promising avenue for maximizing both storage stability and health-promoting properties of plant juices. The Brix percentages (Fig. 3 B) observed in triticale, averaging 8.5 and 9.0 during the years 2023 and 2024, stand in contrast to those measured in green pea (6.50–6.60) and the mixed fraction of green pea and triticale (7.00-6.80). This difference underscores the higher sugar concentration, primarily sucrose, present in triticale's L-GJ and BJ fractions. The results indicate that triticale fractions are sweeter, suggesting their incorporation could positively contribute to food formulations aimed at improving taste. Notably, the application of lacto-fermentation has been demonstrated to enhance Brix percentages. The increase in sugar levels during fermentation typically stems from the metabolic activities of lactic acid bacteria (LAB), which convert sugars into lactic acid, impacting the overall sugar content and pH levels of the fermented product (Niu et al., 2024 ). The analysis presented (Fig. 3 C) indicates that BJ exhibits significantly higher EC compared to L-GJ across the different plant fractions analyzed. Specifically, the BJ of EC values for triticale and triticale-green pea mixtures reached approximately 12.51-13.00 dS/m, signifying a greater concentration of dissolved solids than the BJ of green pea, which recorded a maximum EC value of 9.98 dS/m. The EC of L-GJ and BJ is fundamentally influenced by ionic concentration, mobility, and viscosity, and these properties vary as a function of temperature and the presence of dissolved solids (Kumar & Shrivastava, 2019 ). As the concentration of solids increases, the EC tends to rise initially due to the higher ion presence; however, at elevated concentrations beyond a critical threshold, ionic mobility can become hindered, leading to reduced conductivity (Prasad Lamsal & Kumar Jindal, 2014 , 2014 ). This complex interaction illustrates the underlying chemistry associated with juice compositions, confirming that higher mineral content correlates with enhanced EC values that offer insights into the mineral profiles of these juices (Phule & Sakdeo, 2023 ). Moreover, the implications of EC in assessing juice quality extend to broader agronomic studies. Triticale, the crop from which these juices were derived, exhibits superior growth traits characterized by higher stomatal conductance and efficient ion uptake mechanisms, further enhancing its contributions to juice quality through mineral enrichment (Méndez-Espinoza et al., 2019 ; Roques et al., 2017 ). Colour of LPC and BJ fractions MW and LA techniques significantly reduced hue values compared to P-GJ, indicating a diminishment in greenness intensity (Lasinskas et al., 2021 ; Turkmen et al., 2006 ). The findings are consistent with Turkmen et al. ( 2006 ), who reported that the microwave technique effectively retains higher concentrations of chlorophyll a and b. Moreover, studies suggest that the degradation of chlorophylls to pheophytins is notably pronounced post-fermentation by lactic acid, resulting in color shifts from green to brown-dark as chlorophyll breaks down under acidic conditions, primarily facilitated by pH declines during fermentation (Janiszewska-Turak et al., 2022 ; Kaiser et al., 2012 ; Santra et al., 2021 ). In contrast to LPC, the hue angle of LB-BJ exhibits the lowest value compared to MW-BJ and LA-BJ, indicating that LB-BJ possesses a brighter color and heightened yellowness. This phenomenon underscores the critical influence of pH on the chlorophyll to pheophytin transformation during processing, wherein the lactic acid generated through fermentation contributes to decreased pH levels, thereby accelerating the conversion process (Koca et al., 2007 ; Lasinskas et al., 2021 ; Mohd Amin et al., 2023 ). Yield and protein The results presented in Fig. 4 A indicate that P-GJ derived from various plant sources yields (DM; %) significantly higher protein concentrations than LPC. Specifically, P-GJ from triticale exhibited superior yield compared to that sourced. The comparative analysis of protein extraction methods revealed no substantial variation in yields across different plant types within the harvest years of 2023 and 2024. However, notable differences were observed between the yields of extraction techniques applied to the same plant type. In both years, dry matter yields of LPC-triticale remained consistently higher than those from green pea or mixtures thereof when processed via either MW or LA techniques. Similar trends were noted for BJ as illustrated in Fig. 4 B. The yield of BJ obtained from triticale green biomass surpassed that from green peas, irrespective of whether MW or LA were applied in line with previous research (Domokos-Szabolcsy et al., 2023 ; Møller et al., 2021 ). The variations in yields among the extraction techniques highlight the efficiency of the MW in maximizing protein recovery, which suggests that extraction efficiency is significantly influenced by both the techniques applied and the material (Corona et al., 2018 ; Santamaria-Fernandez et al., 2019 ). Thus, these findings carry implications for optimizing protein extraction processes in green biomass Protein analysis (Fig. 4 C) results indicated that LPC treated with MW exhibited notably high protein content among diverse green biomass plants compared to other techniques. This finding aligns with literature emphasizing the efficacy of heating methods in protein retention and extraction (Bals & Dale, 2011 ; Bose et al., 2022 ). Moreover, green peas and their mixtures with triticale demonstrated higher protein levels than triticale alone across the analyzed techniques. Additionally, the analysis of BJ samples (Fig. 4 D) revealed that the LA technique yielded higher protein content than alternative processing methods, highlighting fermentation's significant role in protein bioavailability (la Cour et al., 2019 ). The influence of processing techniques on protein content is evident, showcasing that MW is particularly effective at yielding high protein levels. In contrast, the LA may lead to a reduction in protein availability. Lactic acid, as an organic acid, plays a significant role in modulating the protein content of LPC derived from green biomass. This influence is primarily attributed to its capacity to alter protein structures and solubility properties. The biochemical action of lactic acid facilitates the denaturation and subsequent precipitation of proteins, which are critical processes in protein modification. Such alterations can subsequently affect both the protein content and the digestibility of the biomass (Kondo et al., 2015 ). Protein expression pattern The one-dimensional (1D) sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was utilized to analyze the protein profiles of LPC and BJ (Fig. 5 ). The gel consistently presents distinct protein bands, notably the small (~ 14 kDa) and large (~ 55 kDa) subunits of ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) (Solati et al., 2018 ; Tanambell et al., 2022 ). Comparative analyses of P-GJ derived from green pea, triticale, and a mixed source demonstrated pronounced differences in the intensity of RuBisCO-associated bands. Specifically, the P-GJ from green pea exhibits more intense bands corresponding to elevated protein content relative to those from triticale, which supports the assertion that different plant sources yield varied protein profiles (Coldebella et al., 2013 ). Additionally, discrepancies in the thinner bands observed in the 130–170 kDa range further substantiate these findings, though the P-GJ from the mixed sample of green pea and triticale did not show augmented banding distinctiveness compared to individual plant samples. A comparative examination of coagulation techniques for protein extraction highlighted significant differences between MW-LPC and LA-LPC. Notably, proteins denatured through the MW technique exhibited incomplete redissolution, reflected in the P-GJ sample comparisons and variations in band intensity, as well as the absence of certain minor bands (Hayashi & Haga, 2013 ). Conversely, the LA technique resulted in marked alterations in protein banding patterns, characterized by the consistent absence of the prominent ~ 55 kDa RuBisCO subunit across all samples, including the mixed ones, while several smaller bands displayed varied intensities (Mernawati et al., 2023 ). The protein concentration present in BJ samples is significantly lower than in LPC and P-GJ samples, as illustrated by gel electrophoresis images, which frequently exhibit the absence of the ~ 55 kDa RuBisCO band in BJ samples. Theoretically, BJ is posited to be primarily a protein-free liquid, with crude protein content stemming from nitrogenous compounds and free amino acids. Yet, during processing phases, some larger proteins remain, contributing to band visibility in gel imagery (Olaniran et al., 2020 ). The BJ that underwent Lacto-fermentation following microwave precipitation (LB-BJ). A critical difference emerged between BJ from green pea and triticale, with BJ from green pea showing a band at the 34 kDa marker, while a band above the 17 kDa marker was exclusive to triticale-derived samples. Predominantly, protein bands from samples obtained through LB-BJ exhibited the highest prevalence, indicating effective fermentation processes post-microwave coagulation (F. Yang et al., 2020 ). Bioactive component assessment of processed green biomass Screening of phytochemicals of green biomass The phytochemical composition of P-GJ obtained from fresh biomass of green pea and triticale was analysed ( Table 2 ), revealing a diverse range of bioactive compounds. A total of 45 phytochemicals were identified in the green pea plant, of which one was an unidentified component. Meanwhile, 46 components were identified in the triticale plant. Several bioactive compounds, such as alkaloids, alpha-hydroxy acid (AHA), phenolic acid, flavonol, flavone, dicarboxylic acid, fatty acid, isoflavonoid, glycoside, and vitamins, were identified. In both green pea and triticale green biomass, trigonelline, an alkaloid with antioxidant and neuroprotective properties (Feng et al., 2024 ; Kabiri-Samani et al., 2024 ), was detected. Alkaloids exhibit antimicrobial and anti-inflammatory properties, potentially contributing to pain management and infection control (Carbonell-Capella et al., 2014 ). At the same time, phenethylamine, associated with mood regulation (Ryu et al., 2021 ), was found only in triticale. The green pea uniquely contained N5-Hexanoyl spermidine, which is involved in cell growth and stress responses (Jiang et al., 2023 ; Kim et al., 2021 ). Both crops had alpha-hydroxy acids (AHAs), such as malic acid and citric acid, which are crucial for energy metabolism and antioxidant activity (Tang & Yang, 2018 ). Among phenolic acids, caffeic acid and ferulic acid, known for their antioxidant and anti-inflammatory properties, were detected in both green pea and triticale plants, while neochlorogenic acid and chlorogenic acid, important for glucose regulation, were found only in triticale, these results are also found in a previous report (Hosseinian & Mazza, 2009 ). Quantitative analysis of phytochemicals LPC Based on the Principal Component Analysis (PCA) depicted in Fig. 6 A, triticale exhibits characteristics that align closely with the predominant phytochemical constituents, specifically tricin, isovitexin, chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid across all protein isolation techniques (P-GJ, MW-LPC, and LA-LPC). Although the MW-LPC and LA-LPC derived from green peas are positioned within the same quadrant, they exhibit notable spatial separation. MW-LPC green peas show a higher concentration of phytochemical compounds such as isoquercitrin and baimaside. Conversely, the LA-LPC of green pea is characterized by a greater abundance of naringenin, kaempferol, quercetin, and p-coumaric acid. The phytochemical profile of MW-LPC and LA-LPC derived from green pea mixed triticale is predominantly comprised of apigenin, luteolin, chrysine, nicotinic acid, riboflavin, caffeic acid, and ferulic acid. Furthermore, the phytochemical characteristics of P-GP green peas show considerable similarities to those observed in P-GJ triticale, with a notable inclination towards elevated levels of astragalin, rutin, and nicotinamide. The green biomass of green pea and triticale exhibits a significant concentration of flavonoids, which are bioactive compounds associated with numerous health benefits (Haghi & Hatami, 2010 ). In triticale, flavones are identified as the primary subclass of flavonoids, whereas in green pea, flavonols are the predominant constituents. The practice of intercropping green pea with triticale leverages the unique phytochemical profiles of both species, resulting in a composite that enhances their individual bioactive components (Maxin et al., 2017 ; Seydosoglu, 2019 ). For instance, analysis reveals that P-GJ derived from green pea contains a markedly higher concentration of baimaside (Quercetin 3-O-sophoroside) at 127.4 ± 1.8 µg/g dry weight (DW), while this flavonol is minimally present in triticale, often falling below the detection threshold (as indicated in Table 3 ). Certain flavonoids, including luteolin, chrysoeriol, tricin, and isovitexin, demonstrate an increase in the P-GJ of green pea mixed with triticale, attributable to the contribution from triticale. In P-GJ derived from pure green pea, concentrations of baimaside and isoquercitrin increased to 184.6 ± 3.3 and 68.7 ± 0.2 µg/g DW, respectively. However, a significant reduction was noted in the concentration of these compounds when comparing MW-LPC of green pea mixed with triticale (77.2 ± 3.6 and 1.5 ± 0.1 µg/g DW, respectively). In contrast, the LA technique consistently resulted in significant decreases in baimaside and isoquercitrin in both LPC-LA of green pea and in the mixed formulation with triticale. Moreover, a noteworthy increase in quercetin aglycone concentration was observed, with MW-LPC resulting in a 6.7-fold increase in green pea and a 14-fold increase in green pea-triticale mixture. LA-LPC exhibited even greater enhancement, yielding an 18.4-fold increase in pure green pea and a 23-fold increase in the mixed formulation. A similar trend was identified for the flavonoids astragalin (Kaempferol-3-O-glucoside) and kaempferol aglycone, showing analogous concentration changes in response to MW and LA techniques, aligning with the findings by Domokos-Szabolcsy et al. ( 2022 ), who attributed the increased concentrations of flavonol aglycones to the utilization of sugar moieties by lactic acid bacteria. Moreover, corroborating evidence from Fiol et al. ( 2013 ) indicated that thermal cooking processes reduced the prevalence of highly glycosylated flavonoid glycosides in kale ( Brassica oleracea var. sabellica). The majority of identified flavone compounds (e.g., luteolin, chrysoeriol, tricin, and isovitexin) also exhibited significant concentration increases during protein isolation procedures utilizing either MW or LA. Conclusion The study demonstrates that intercropping green pea and triticale is a viable strategy for producing nutrient-rich LPC and bioactive by-products. Triticale provides higher biomass yields, while green peas enhance protein and phytochemical profiles. Microwave-assisted coagulation proves optimal for protein retention, whereas lactic acid fermentation improves phytochemical bioavailability but may reduce protein content. The by-products, such as brown juice, show potential as organic fertilizers or functional ingredients. This approach aligns with sustainable agriculture by optimizing resource use, reducing waste, and addressing global protein demand. However, further investigation is needed on a large industrial scale to strengthen the data and introduce future industrial applicability. Declarations Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The authors declare there are no conflicts of interest. Funding Open access under agreement between Hungarian consortium EISZ and Springer Nature. Author Contribution W.S., Z.K., L.K., N.E., D.S.E., and N.B.: Writing – original draft of the manuscript. W.S., Z.K., L.K., S.R.Y., and Z.C.: Formed analysis. W.S., N.E., T.A., and N.B.: Writing – review & editing the manuscript. K.J.: Resources and Conceptualization of the study. W.S. and Z.C.: Data curation and software analysis. M.G.F., S.V., D.S.E., and B.N.: Conceptualization of the study and supervised the project. All authors provided critical feedback and helped shape the research and the final manuscript. Acknowledgement This work has been implemented with the TKP2021-EGA-20 support provided by the National Research, Development, and Innovation Fund of Hungary. The research project was also funded by the Stipendium Hungaricum scholarship. The authors would like to thank Kruppa-Mag Ltd. (Kisvárda, Hungary) for the green pea and triticale seeds provided from their own breeding stock. Data availability No dataset were generated or analysed during the current study. References Albolafio, S., Gil, M. I., Research Group on Microbiology and Quality of Fruit and Vegetables, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Spain, Allende, A., Research Group on Microbiology and Quality of Fruit and Vegetables, Food Science and Technology Department, CEBAS-CSIC, P.O. 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Colour characteristics in hue angle values of LPC and BJ Plant Hue Angle LPC BJ Technique 2023 2024 Technique 2023 2024 G P-GJ 87.54±7.77 aAB 88.17±8.80 aAB MW-BJ 37.78±0.29 abA 39.90±0.30 aA MW 69.78±1.55 bA 73.68±2.93 aA LB-BJ 34.48±0.47 bAB 40.27±2.42 aA LA 46.31±1.68 cA 54.01±1.80 bA LA 40.77±2.32 aA 42.75±0.44 aA T P-GJ 103.51±0.00 aA 102.01±2.12 aA MW-BJ 39.60±1.24 aA 37.33±3.25 aA MW 61.60±0.99 bB 63.55±0.58 bB LB-BJ 32.30±0.18 bB 38.63±2.30 aA LA 42.96±1.73 cB 46.14±0.18 cB LA 40.23±2.27 aA 37.24±1.28 aB GT P-GJ 78.85±1.55 aB 78.85±1.55 aB MW-BJ 38.17±0.24 bA 35.40±3.51 bA MW 61.92±0.57 bB 67.63±1.70 bB LB-BJ 36.97±1.94 bA 44.77±3.70 aA LA 43.52±1.23 cAB 53.04±0.28 cA LA 43.10±0.80 aA 37.81±0.34 abB Lowercase letters (a-c) indicate significant differences (α = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques. Data are presented as mean ± SD (n=3). Abbreviation: green pea (G), triticale (T), and green pea and triticale mixture (GT) in powdered green juice (P-GJ), microwave-coagulated leaf protein concentrates (MW-LPC) and brown juice (MW-BJ), lactic acid-fermented leaf protein concentrates (LA-LPC) and brown juice (LA-BJ), and lacto-fermented brown juice (LB-BJ). Table 2 . Phytochemical constituents and their qualitative analysis in green biomass of green pea ( Pisum sativum ) and triticale (Triticum secale ) Name Formula Green Pea Triticale Alkaloid Trigonelline C 7 H 8 NO 2 + + Phenethylamine C 8 H 11 N + N5-Hexanoyl spermidine C 13 H 29 N 3 O + Alpha-hydroxy acid (AHA) Malic acid C 4 H 6 O 5 + + Citric acid C 6 H 8 O 7 + + Phenolic acid p-Coumaroyl hexose C 15 H 18 O 8 + Caffeic acid C 9 H 8 O 4 + + 1-O-Feruloyl hexose C 16 H 20 O 9 + Ferulic acid-4-O-hexoside C 16 H 20 O 9 + p-Coumaric acid C 9 H 8 O 3 + + Ferulic acid ) C 10 H 10 O 4 + + p-Coumaroylmalic acid C 13 H 12 O 7 + Feruloylmalic acid C 14 H 14 O 8 + Neochlorogenic acid (5-O-Caffeoylquinic acid) C 16 H 18 O 9 + Chlorogenic acid (3-O-Caffeoylquinic acid) C 16 H 18 O 9 + Flavonol Quercetin-7-O-hexoside-3-O-sophorotrioside C 39 H 50 O 27 + Kaempferol-7-O-hexoside-3-O-sophorotrioside C 39 H 50 O 26 + Quercetin-3-O-(6''-p-coumaroyl) sophorotrioside-7-O-glucoside (Pisumflavonoside II) C 48 H 56 O 29 + Quercetin-3-O-(6''-p-coumaroyl)sophorotrioside-7-O-glucoside isomer C 48 H 56 O 29 + Quercetin 3-O-sophoroside C 27 H 30 O 17 + Quercetin-3-O-sophorotrioside C 33 H 40 O 22 + Kaempferol-3-O-sophorotrioside C 33 H 40 O 21 + Kaempferol-O-hexosylhexoside C 27 H 30 O 16 + Quercetin-3-O-(6''-caffeoyl )sophorotrioside C 42 H 46 O 25 + Isoquercitrin (Quercetin-3-O-glucoside) C 21 H 20 O 12 + Quercetin-3-O-(6''-p-coumaroyl) sophorotrioside C 42 H 46 O 24 + Quercetin-3-O-(6''-sinapoyl) sophorotrioside C 44 H 50 O 26 + Quercetin-3-O-(6''-feruloyl) sophorotrioside C 43 H 48 O 25 + Kaempferol-3-O-(6''-sinapoyl) sophorotrioside C 44 H 50 O 25 + Kaempferol-3-O-(6''-p-coumaroyl) sophorotrioside C 42 H 46 O 23 + Kaempferol-3-O-(6''-feruloyl)sophorotrioside C 43 H 48 O 24 + Quercetin-3-O-(6''-p-coumaroyl) sophorotrioside cis isomer (Pisumflavonoside I) C 42 H 46 O 24 + Astragalin (Kaempferol-3-O-glucoside) C 21 H 20 O 11 + Kaempferol-3-O-(6''-p-coumaroyl)sophorotrioside isomer C 42 H 46 O 23 + Quercetin (3,3',4',5,7-Pentahydroxyflavone) C 15 H 10 O 7 + Kaempferol (3,4',5,7-Tetrahydroxyflavone) C 15 H 10 O 6 + Flavone Tricin (3',5'-Dimethoxy-4',5,7-trihydroxyflavone) C 17 H 14 O 7 + + Naringenin (4',5,7-Trihydroxyflavanone) C 15 H 12 O 5 + + Luteolin-di-C-hexoside-O-hexoside C 33 H 40 O 21 + Luteolin-C-hexoside-O-hexoside-O-pentoside isomer 1 C 32 H 38 O 20 + Apigenin-6,8-di-C-hexoside-O-pentoside C 32 H 38 O 19 + Luteolin-di-C-hexoside-O-pentoside C 32 H 38 O 20 + Pentahydroxyflavone-di-C-hexoside C 27 H 30 O 17 + Table 2. ( Continued ) Name Formula Green Pea Triticale Flavone Luteolin-C-hexoside-O-hexoside-O-pentoside isomer 2 C 32 H 38 O 20 + Luteolin-C,O-dihexoside isomer 1 C 27 H 30 O 16 + Apigenin-6,8-di-C-hexoside C 27 H 30 O 15 + Luteolin-C-hexoside-C-pentoside isomer 1 C 26 H 28 O 15 + Luteolin-C-hexoside-C-pentoside isomer 2 C 26 H 28 O 15 + Apigenin-C,O-dihexoside C 27 H 30 O 15 + Apigenin-C-hexoside-C-pentoside isomer 1 C 26 H 28 O 14 + Luteolin-C-hexoside-O-pentoside isomer 1 C 26 H 28 O 15 + Luteolin-C,O-dihexoside isomer 2 C 27 H 30 O 16 + Apigenin-C-hexoside-C-pentoside isomer 2 C 26 H 28 O 14 + Isoorientin (Luteolin-6-C-glucoside) C 21 H 20 O 11 + Chrysoeriol-C-hexoside C 22 H 22 O 11 + Luteolin-C-hexoside-O-pentoside isomer 2 C 26 H 28 O 15 + Luteolin-C-hexoside-O-rhamnoside C 27 H 30 O 15 + Isovitexin (Apigenin-6-C-glucoside) or isomer O-pentoside C 26 H 28 O 14 + Isovitexin (Apigenin-6-C-glucoside) or isomer C 21 H 20 O 10 + Dihydroxy-methoxy(iso)flavone-C-hexoside C 22 H 22 O 10 + Apigenin-C-hexoside-O-rhamnoside C 27 H 30 O 14 + Tricin-O-hexosylhexoside C 29 H 34 O 17 + Chrysoeriol-C-hexoside-O-pentoside C 27 H 30 O 15 + Tricin-7-O-glucuronylglucoside C 29 H 32 O 18 + Chrysoeriol-C-hexoside-O-rhamnoside C 28 H 32 O 15 + Apigenin-6,8-di-C-pentoside C 25 H 26 O 13 + Tricin-O-hexoside C 23 H 24 O 12 + Luteolin (3',4',5,7-Tetrahydroxyflavone) C 15 H 10 O 6 + Apigenin (4',5,7-Trihydroxyflavone) C 15 H 10 O 5 + Salcolin A (Tricin-4'-O-(erythro-β-guaiacylglyceryl)ether) C 27 H 26 O 11 + Chrysoeriol (3'-Methoxy-4',5,7-trihydroxyflavone) C 16 H 12 O 6 + Salcolin B (Tricin-4'-O-(threo-β-guaiacylglyceryl)ether) C 27 H 26 O 11 + Dihydroxy-trimethoxy(iso)flavone C 18 H 16 O 7 + Dicarboxylic acid Jasmonic acid C 12 H 18 O 3 + Traumatic acid (2-Dodecenedioic acid) or isomer C 12 H 20 O 4 + Hydroxydodecenoic acid C 12 H 22 O 3 + Hydroxyoctadecatrienoic acid C 18 H 30 O 3 + Hydroxyoctadecadienoic acid C 18 H 32 O 3 + α-Linolenic acid C 18 H 30 O 2 + Fatty acid Hydroxydodecenoic acid C 12 H 22 O 3 + Hydroxyoctadecatrienoic acid C 18 H 30 O 3 + Hydroxyoctadecadienoic acid C 18 H 32 O 3 + α-Linolenic acid C 18 H 30 O 2 + Isoflavonoid Maackiain (3-Hydroxy-8,9-methylenedioxypterocarpan) C 16 H 12 O 5 + Glycoside 1-O-Caffeoyl hexose C 15 H 18 O 9 + Vitamin Riboflavin C 17 H 20 N 4 O 6 + Unidentified compound C 35 H 42 O 9 + Table 3 . Quantitative phytochemical analysis of green pea (G), triticale (T), and green pea and triticale mixture (GT) in powdered green juice (P-GJ), microwave-coagulated leaf protein concentrates (MW-LPC) and lactic acid-fermented leaf protein concentrates (LA-LPC) Number of Components (μg/g) G T GT P-GJ MW-LPC LA-LPC P-GJ MW-LPC LA-LPC P-GJ MW-LPC LA-LPC Flavone 0.20±0.00 aA NF 3.30±0.09 bA 1.00±0.00 bA 1.38±0.11 bA 2.02±0.13 aB 0.20±0.00 bA 1.09±0.12 aA 1.50±0.13 aC 1. Apigenin 0.75±0.07 bA 1.03±0.05 bC 8.21±0.34 aC 5.06±1.83 cA 19.26±0.13 bA 24.44±0.62 aA 1.05±0.01 cA 15.35±0.74 bB 20.02±0.46 aB 2. Luteolin 0.20±0.00 bB NF 6.79±0.23 aB 2.69±0.38 bA 10.17±0.24 aA 11.17±1.38 aA 0.50±0.00 bB 7.13±0.48 aB 9.22±0.78 aAB 3. Chrysieriol NF NF NF 35.92±2.12 bA 79.43±3.27 aA 84.00±2.86 aA 11.95±0.03 bB 65.15±1.16aB 63.13±0.25 aB 4. Tricin 0.10±0.00 bA NF 1.31±0.02 aA 0.1±0.00 aA NF NF 0.10±0.00 aA NF NF 5. Naringenin NF 3.96±0.12 aC 4.90±0.39 aC 72.73±3.49 cA 132.45±1.18 aA 114.17±4.67 bA 48.14±1.62 cB 79.36±1.06 aB 74.26±0.68 bB 6. Isovitexin Flavonol 0.59±0.13 cA 5.90±0.35 bB 19.59±0.76 aA NF NF NF 0.40±0.00 cA 9.77±0.93 bA 14.96±0.59 aB 7. Kaempferol 18.98±0.62 cA 129.61±1.87 bB 351.64±1.68 aA NF 1.81±0.1 aC NF 10.38±0.80 cB 149.31±6.95 bA 243.06±3.37 aB 8. Quercetin 51.31±1.47 bA 68.68±0.19 aA 46.28±1.56 bA NF NF NF 39.70±0.69 aB 1.53±0.11 bB 2.75±0.10 bB 9. Isoquercitrin 139.74±1.36 bA 184.60±3.34 aA 136.96±1.85 bA NF NF NF 127.44±1.78 aB 77.21±3.59 bB 79.08±2.28 bB 10. Baimaside 16.94±1.89 aA 12.99±0.15 aA 6.55±0.45 bA NF NF NF 8.51±0.12 aB 0.72±0.00 bB NF 11. Astragalin 28.97±1.00 aA 1.63±0.13 bB 1.57±0.04 bB NF NF NF 18.99±0.42 aB 7.25±0.22 bA 5.83±0.12 cA 12. Rutin Vitamin 0.81±0.05 cC 5.60±0.28 bB 6.55±0.21 aA 3.66±0.13 bA 4.45±0.07 aC 3.20±0.14 bB 1.52±0.25 bB 6.75±0.21 aA 2.35±0.21 bC 13. Nicotinic acid NF 7.00±0.18 NF 3.75±0.00 aA NF NF 1.55±0.08 aB NF NF 14. Nicotinamide 5.58±0.38 bA 5.42±0.05 bA 11.18±0.37 aA 1.96±0.00 cC 5.86±0.24 bA 9.09±0.40 aB 4.46±0.24 cB 6.60±0.41 bA 9.73±0.08 aB 15. Riboflavin Phenolic Acid 2.21±0.26 cB 12.82±0.35 bA 27.68±1.17 aA 1.60±0.14 cB 5.72±0.21 aB 4.16±0.08 bC 5.77±0.16 cA 12.38±0.82 bA 23.25±1.10 aB 16. p-Coumaric acid 4.52±0.4 cB 15.39±0.69 bB 19.11±1.05 aB 2.82±0.17 cC 7.97±0.33 bC 18.89±0.49 aB 9.45±0.52 bA 27.90±0.76 aA 30.50±0.71 aA 17. Caffeic acid 3.56±0.52 bB 15.35±1.10 aC 15.61±0.68 aB 15.43±1.53 bA 27.66±0.59 aA 17.53±0.49 bB 6.71±0.24 cB 21.56±0.20 bB 37.96±2.12 aA 18. Ferulic acid NF NF NF 592.72±6.22 aA 364.41±1.34 bA 570.74±21.65 aA 426.37±6.38 aB 208.30±4.56 bB 208.93±0.66 bB 19. Chlorogenic NF NF NF 10.96±1.41 cA 28.35±0.21 bA 45.10±2.69 aA 8.59±0.31 bA 15.25±0.64 aB 15.10±0.85 aB 20. Neochlorogenic NF NF NF 13.05±1.32 aA 11.05±0.07 abA 8.40±0.28 bA 7.49±0.13 aB 6.65±0.64 aB 1.10±0.14 bB Lowercase letters (a-c) indicate significant differences (α = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques. NF (Not Found). Data are presented as mean ± SD (n=2). Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7052564","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":481579666,"identity":"b247e3f6-7d7d-4322-9d0b-75ae58f73563","order_by":0,"name":"Wildan Suhartini","email":"data:image/png;base64,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","orcid":"","institution":"University of Debrecen","correspondingAuthor":true,"prefix":"","firstName":"Wildan","middleName":"","lastName":"Suhartini","suffix":""},{"id":481579668,"identity":"74fdf119-99b0-4d3c-bd4a-d05f0f8e06ff","order_by":1,"name":"S. Reyhan Yavuz","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"S.","middleName":"Reyhan","lastName":"Yavuz","suffix":""},{"id":481579670,"identity":"1231c5ea-b306-46b2-92c4-0d76c0d6254d","order_by":2,"name":"Zoltán Kovács","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Zoltán","middleName":"","lastName":"Kovács","suffix":""},{"id":481579671,"identity":"642e12d0-4049-462f-b78d-1fb143be8296","order_by":3,"name":"László Kaszás","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"László","middleName":"","lastName":"Kaszás","suffix":""},{"id":481579672,"identity":"0d2d2a17-d9e8-4b22-9dce-1c16e3eab9f3","order_by":4,"name":"Zoltan Cziáky","email":"","orcid":"","institution":"University of Nyíregyháza","correspondingAuthor":false,"prefix":"","firstName":"Zoltan","middleName":"","lastName":"Cziáky","suffix":""},{"id":481579673,"identity":"3225d93e-2ab5-46be-9ea7-8704492a38bd","order_by":5,"name":"Kruppa József","email":"","orcid":"","institution":"Kruppa-Mag Ltd","correspondingAuthor":false,"prefix":"","firstName":"Kruppa","middleName":"","lastName":"József","suffix":""},{"id":481579676,"identity":"7248c5e0-1077-410c-b8ef-0d6249cb1942","order_by":6,"name":"Miklós Gábor Fári","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Miklós","middleName":"Gábor","lastName":"Fári","suffix":""},{"id":481579677,"identity":"653f674b-57ec-433a-80ab-fdbf9df7e174","order_by":7,"name":"Szilvia Veres","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Szilvia","middleName":"","lastName":"Veres","suffix":""},{"id":481579678,"identity":"ba599f4e-0773-4d8a-a481-bbb7e7639a95","order_by":8,"name":"Nevien Elhawat","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Nevien","middleName":"","lastName":"Elhawat","suffix":""},{"id":481579679,"identity":"e8574395-5eb2-4141-8058-355af1b215e4","order_by":9,"name":"Tarek Alshaal","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Tarek","middleName":"","lastName":"Alshaal","suffix":""},{"id":481579680,"identity":"004cd7bf-8de8-484d-a9b2-765ecdee764b","order_by":10,"name":"Domokos-Szabolcsy Éva","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Domokos-Szabolcsy","middleName":"","lastName":"Éva","suffix":""},{"id":481579681,"identity":"b3c0bfbd-3779-4a48-a697-2e67a0c4fd89","order_by":11,"name":"Nóra Bákonyi","email":"","orcid":"","institution":"University of Debrecen","correspondingAuthor":false,"prefix":"","firstName":"Nóra","middleName":"","lastName":"Bákonyi","suffix":""}],"badges":[],"createdAt":"2025-07-05 10:53:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7052564/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7052564/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":86212416,"identity":"b348ea69-bb86-4b9f-933b-7f304a2baadf","added_by":"auto","created_at":"2025-07-08 04:54:02","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":249166,"visible":true,"origin":"","legend":"\u003cp\u003eFlow chart of the protein isolation process of green biomass\u003c/p\u003e","description":"","filename":"image1.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/0df23ab2ab3feb2ef3999aa3.png"},{"id":86212413,"identity":"7749ab44-1b63-47a1-adda-3f4f19ce09f0","added_by":"auto","created_at":"2025-07-08 04:54:02","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":96670,"visible":true,"origin":"","legend":"\u003cp\u003eFresh green biomass from two harvest times and pressed product: (A) Fresh mass of harvest (kg/m\u003csup\u003e2\u003c/sup\u003e) and (B) Ratio of pressed green leaves\u003c/p\u003e","description":"","filename":"image2.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/0a5a2d3b971da7c5ec8234f8.png"},{"id":86212409,"identity":"a8ce59ae-4309-4099-9ed1-f43a3374c08c","added_by":"auto","created_at":"2025-07-08 04:54:02","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":135233,"visible":true,"origin":"","legend":"\u003cp\u003ePhytochemicalscharacteristic of BJ (A), pH of BJ (B), Brix of BJ (C), and EC of BJ for all plants and techniques. Lowercase letters (a-c) indicate significant differences (α = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques, and a star (*) among years.\u003c/p\u003e","description":"","filename":"image3.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/fe75054b611a59748b8a6bf8.png"},{"id":86212545,"identity":"855c52e2-4782-4244-a1db-216257336796","added_by":"auto","created_at":"2025-07-08 05:02:04","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":956946,"visible":true,"origin":"","legend":"\u003cp\u003e(A) Yield of dry matter (DM, w/w %) of LPC, (B) yield of BJ (w/v, %), (C) Protein content of LPC (%), and (D) Protein content (%) of brown juice for all plants and techniques\u003cem\u003e.\u003c/em\u003e Lowercase letters (a-c) indicate significant differences (α = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques, and a star (*) among years.\u003c/p\u003e","description":"","filename":"image4.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/c03af3f42a4471ea539abff9.png"},{"id":86212410,"identity":"97af7aeb-2da6-45dd-a06b-f81cd02aba25","added_by":"auto","created_at":"2025-07-08 04:54:02","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":1463170,"visible":true,"origin":"","legend":"\u003cp\u003eSDS-PAGE analysis of green biomass-derived fractions by different processes: Dried green juice (P-GJ); leaf protein concentrate obtained by microwave coagulation (MW-LPC); leaf protein concentrate obtained by lactic acid fermentation (LA-LPC); brown juice obtained by microwave coagulation (MW-BJ); brown juice obtained by lactobacillus fermentation (LB-BJ), and brown juice obtained by lacto-fermentation (BJ LA). The arrows indicate the location of the RuBisCO small and large subunits. The molecular weight marker in the first column shows a range of 10-170 kDa.\u003c/p\u003e","description":"","filename":"image5.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/479185f10f7c71abb1b3dba8.png"},{"id":86212429,"identity":"5f73b14e-c774-4ee8-b838-6fc50ed348a2","added_by":"auto","created_at":"2025-07-08 04:54:03","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":251727,"visible":true,"origin":"","legend":"\u003cp\u003e(A) Principal component analysis (PCA); component numbers based on Table 3. (B) An overview of several quantitative phytochemicals of LPC.\u003c/p\u003e","description":"","filename":"image6.png","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/d7ba814cf8323bd244b9862b.png"},{"id":86212549,"identity":"a6577a71-a22f-425e-ae49-a71c7d75209f","added_by":"auto","created_at":"2025-07-08 05:02:12","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":4297065,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7052564/v1/37c99022-ecf0-4cf1-b4bf-772397e3858b.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-Thermal Processing Techniques","fulltext":[{"header":"Introduction","content":"\u003cp\u003eThe utilization of leaf protein concentrate (LPC) derived from green biomass is increasingly recognized as a sustainable and nutrient-rich source of protein for both human consumption and animal feed. LPC can be sourced from a diverse array of green biomass, including cereals, legumes, and intercrops, many of which remain underutilized despite their abundance (Penchalaraju \u0026amp; John Don Bosco, 2022; Santamar\u0026iacute;a-Fern\u0026aacute;ndez \u0026amp; L\u0026uuml;beck, \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2020\u003c/span\u003ea; Tamayo Tenorio et al., \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). The demand for protein is escalating globally, driven by population growth and the environmental impacts associated with traditional animal-derived protein sources. LPC offers a viable and eco-friendly alternative as it is extracted from plant leaves, supplying essential amino acids, vitamins, and minerals while potentially reducing the ecological footprint of protein production (Bose et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Nwokoro et al., \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Recent research emphasizes LPC's potential as a strategic solution to food security issues (Gaffey et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Solati et al., \u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e2017\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eLPC can be sourced from a diverse array of green biomass, including cereals, legumes, and intercrops, many of which remain underutilized despite their abundance (Fernando, \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Penchalaraju \u0026amp; John Don Bosco, 2022; Santamar\u0026iacute;a-Fern\u0026aacute;ndez \u0026amp; L\u0026uuml;beck, \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Tamayo Tenorio et al., \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). The predominant technique for LPC production involves wet fractionation, which comprises several steps including harvesting, grinding, pressing, and extracting proteins. In this process, the biomass is ground to disrupt cell walls, followed by pressing to isolate the liquid phase\u0026mdash;rich in proteins, chlorophyll, and soluble nutrients\u0026mdash;from the fibrous residue. Subsequently, thermal and non-thermal treatments, such as acid or alkali treatment, are employed to coagulate proteins, which are ultimately separated by centrifugation, washed, and dried to produce LPC (Albolafio et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Opazo-Navarrete et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Penchalaraju \u0026amp; John Don Bosco, 2022; Tamayo Tenorio et al., \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2016\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe production of LPC generates significant by-products, primarily comprising a solid fraction known as pulp and a liquid fraction referred to as brown juice (BJ), also designated as deproteinized plant juice (DPJ) or phytoserum (B\u0026aacute;konyi et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). The brown juice is abundant in soluble sugars, essential minerals, and a variety of nutrients, positioning it as a valuable resource for several applications. Notably, it has potential uses as an organic fertilizer, supporting plant growth and soil health (Barna et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Kisvarga et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). These facets of utilization are integral to fostering a circular economy, which emphasizes sustainability and resource recovery in agricultural practices.\u003c/p\u003e\u003cp\u003eIn this study, the biomass evaluated comprised a mixture of two plant species utilizing an intercropping system. Intercropping, defined as the simultaneous cultivation of multiple plant species within the same field, has been shown to provide significant agronomic and environmental advantages, particularly when integrating cereals with legumes. This practice can enhance land use efficiency, increase total agricultural yield, and bolster yield stability across diverse environments, as supported by several studies (Brooker et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Xue et al., \u003cspan citationid=\"CR78\" class=\"CitationRef\"\u003e2016\u003c/span\u003e; Zen El-Dein et al., \u003cspan citationid=\"CR84\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Zhang et al., \u003cspan citationid=\"CR85\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Moreover, cereal-legume intercropping effectively improves resource utilization, including light, water, and nutrient efficiency, and contributes to soil conservation and fertility (Ataei et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Brooker et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eFocusing specifically on triticale\u0026mdash;a hybrid of wheat and rye\u0026mdash;its global importance has been on the rise. Yield estimates suggest that it can reach approximately 730 kg of whole plant concentrate per hectare (Matysik-Pejas et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The crude protein content in entire triticale plants can vary from 8.3\u0026ndash;10.9%, while straw typically contains about 4.5% (Kasz\u0026aacute;s et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Matysik-Pejas et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Triticale, particularly from Hungary, demonstrates superior resilience against various stressors, both biotic and abiotic, while providing higher nutrient profiles and yields compared to other cereals (Matysik-Pejas et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Oettler, \u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). The growth cycles of triticale and green peas are aligned to allow for simultaneous planting and harvesting, optimizing resource use.\u003c/p\u003e\u003cp\u003eGreen pea leaves are rich in vital nutrients such as starch, protein, fiber, vitamins, minerals, and phytochemicals, contributing numerous health benefits (Nurgi et al., \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Tayeh et al., \u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). In terms of nutrient enhancement, legumes like green peas can significantly improve forage quality by increasing crude protein, essential minerals (such as calcium, magnesium, phosphorus, and zinc), and energy content (Gill \u0026amp; Omokanye, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; X. Yang et al., \u003cspan citationid=\"CR81\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Notably, green pea leaves also contain α-linolenic acid (ALA), an omega-3 fatty acid that enriches their nutritional value (Nurgi et al., \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The nutritional profile of green peas can substantially elevate the quality of livestock feed, thereby improving its relative feed value (Gill \u0026amp; Omokanye, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Matysik-Pejas et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Given the high protein content and nutrient density of both green pea and triticale leaves, their incorporation into livestock feed promises a high-quality protein concentrate and rich biomass products, promoting a circular economy by enhancing resource efficiency and reducing waste (Rodino et al., \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; X. Yang et al., \u003cspan citationid=\"CR81\" class=\"CitationRef\"\u003e2018\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe aim of this study was to explore the potential of utilizing green peas (a legume) and triticale (a cereal) through intercropping for the production of high-quality LPC and by-products for various applications. The analysis examined different plant species, agricultural practices, and harvest years to assess the physicochemical and biochemical characteristics of the produced livestock protein concentrate and by-products. This investigation aimed to validate the hypothesis that variations in plant species and protein coagulation techniques lead to differing outcomes in both quality and quantity of these products (Matysik-Pejas et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Nurgi et al., \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003e\u003cb\u003ePlant source\u003c/b\u003e\u003c/p\u003e\u003cp\u003eIn the current research, we utilized the leguminous species green pea (\u003cem\u003ePisum sativum\u003c/em\u003e L. var. Karolina) and the cereal triticale (\u003cem\u003eTriticosecale\u003c/em\u003e Wittmack var. Hungaro) within an intercropping system to cultivate legumes and cereals from Krupa-Mag Ltd.\u003c/p\u003e\u003cp\u003e\u003cb\u003eExperimental layout and growth conditions\u003c/b\u003e\u003c/p\u003e\u003cp\u003eGreen peas (\u003cem\u003ePisum sativum\u003c/em\u003e, G), triticale (\u0026times; \u003cem\u003eTriticosecale\u003c/em\u003e, T), and their respective mixture (GT) were cultivated in an open field setting at the Demonstration Garden of the University of Debrecen, Hungary, located at geographic coordinates 47\u0026deg;32'0\" N and 21\u0026deg;38'0\" E. The experimental period spanned two consecutive years, specifically from September 2022 to April 2024, with harvesting occurring in May 2023 and April 2024. Each plant species was established in plots measuring 5 m\u0026sup2;, with three replicate plots designated for each species. The sowing of seeds was conducted at specified rates of 8 g/m\u0026sup2; for green peas, 20 g/m\u0026sup2; for triticale, and 14 g/m\u0026sup2; for the mixture, which was formulated at a ratio of 1:2.4 (G:T). The cultivation relied solely on rainfall for irrigation across both growing seasons, and the experimental plots received no fertilizers or pesticides prior to or throughout the growth period. Manual weeding was performed to mitigate competition from unwanted vegetation. To maximize protein content in the foliage, plants were harvested at a stage prior to flowering, which at growth stages BBCH-GS39-41 for triticale and for green pea at growth stage the \u0026lsquo;n\u0026rsquo; true leaf (one or more pairs of leaflets) has unfolded at the \u0026lsquo;n\u0026rsquo; node (GS-Vn).\u003c/p\u003e\u003cp\u003e\u003cb\u003eGreen biomass processing\u003c/b\u003e\u003c/p\u003e\u003cp\u003eThe fractionation process was initiated with the extraction of green biomass using a dual-screw juicer (Angle Twin Screw 5500, Angle Ltd., Anyang, South Korea), which generated liquid green juice (L-GJ) and pulp designated as the fiber solid fraction. A schematic representation of the extraction process is provided in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Prior to juicing, careful selection of the biomass was conducted to remove yellow leaves, undesirable weeds, and any particulate contaminants, such as clay. To prevent degradation of the nutritional content, the L-GJ was promptly frozen at -20\u0026deg;C prior to subsequent processing.\u003c/p\u003e\u003cp\u003eSubsequently, three distinct techniques were employed to isolate proteins from the L-GJ. Initially, L-GJ underwent direct freeze-drying using a lyophilizer (Alpha 1\u0026ndash;4 LSC plus-Martin Christ, Germany), followed by grinding into a fine powder (P-GJ) utilizing a stainless-steel grinder. The second technique involved the application of microwave-assisted coagulation (MW), as detailed in the investigation by Domokos-Szabolcsy et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), to precipitate proteins present in L-GJ via thermal coagulation. Specifically, the L-GJ was subjected to heating until reaching a temperature range of 80\u0026ndash;85 ℃ at a setting of 800 watts (Samsung M1711N, South Korea). Following thermal coagulation, the L-GJ was allowed to cool to ambient temperature, after which vacuum filtration was performed using a membrane filter with a pore size of 5 \u0026micro;m, yielding a solid fraction (MW-LPC) and a liquid fraction (MW-BJ).\u003c/p\u003e\u003cp\u003eThe MW-BJ exhibited a pH exceeding four and was subsequently subjected to a lacto-fermentation process described by B\u0026aacute;konyi et al. (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) to enhance preservation at room temperature and prevent oxidation. This process involved inoculating the MW-BJ with lactic acid bacterial (LAB) cultures (\u003cem\u003ePediococcus acidilactici\u003c/em\u003e, \u003cem\u003eLactobacillus paracasei\u003c/em\u003e, and \u003cem\u003eLactobacillus plantarum\u003c/em\u003e) at a concentration of 1 \u0026times; 10^11 CFU/g, in conjunction with the addition of 1.2% (w/v) sucrose, followed by incubation at room temperature for 48 hours or until a pH lower than four was attained. The fermented liquid fraction (LB-BJ) was then preserved at -20 ℃ for future analytical procedures.\u003c/p\u003e\u003cp\u003eThe third technique involved the application of a non-thermal method known as lactic acid fermentation (LA). Initially, the room temperature of L-GJ or previously frozen L-GJ was restored by thawing. Subsequently, a 1 M lactic acid solution was incorporated at a concentration of 5% (v/v). The mixture was then incubated under anaerobic conditions for 48 hours at 36\u0026deg;C. For L-GJ exhibiting a low degree of Brix (less than 6), sucrose was introduced at 12 g/L (1.2% w/v) to facilitate fermentation. Successful fermentation was determined by measuring a pH value below 4. Following the fermentation phase, the fermented L-GJ was subjected to vacuum filtration using a membrane filter with a pore size of five micrometers, separating the solid fraction, designated as LPC-LA, and the liquid fraction, referred to as LA-BJ. LPC and BJ were either stored at -20\u0026deg;C or underwent freeze-drying, with powdered LPC kept at -20\u0026deg;C for subsequent analysis.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eAssessing the traits of the obtained LPC and BJ\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003ePhysicochemical parameters\u003c/b\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eTo quantify the soluble sugar content, expressed in degrees Brix (%Brix), a manual Refractometer (RBR32-ATC, Polling, Germany) was utilized. The acidity of the samples was evaluated by employing a precision pH meter (Mettler Toledo S20 Seven Easy, Switzerland), which allows for accurate determination of the proton concentration in the solution. The electrical conductivity (EC) of the samples was assessed using a specialized EC meter (Thermo Scientific Orion Model 209A+, Germany). For colorimetric analysis, the color values were quantified in the CIELAB color space, represented as L \u003cem\u003e(lightness), a\u003c/em\u003e (green to red), and b* (blue to yellow) coordinates, with measurements taken using a Croma meter (CR-410, Konica Minolta Sensing, Inc., Japan).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eDetermination of crude protein content\u003c/b\u003e\u003c/p\u003e\u003cp\u003eDumas method (Rapid MAX N exceed, Elementar Analyse systeme GmbH, Hesse, Germany) with a conversion factor of 6.25 was used for the estimated total protein content of P-GJ, LPC, and BJ. The sample is burned at high temperatures (between 900 and 1000\u0026deg;C) in an atmosphere of pure oxygen. Under these conditions, all N-containing compounds are wholly decomposed and converted into nitrogen.\u003c/p\u003e\u003cp\u003e\u003cb\u003eProtein expression pattern by SDS-PAGE\u003c/b\u003e\u003c/p\u003e\u003cp\u003eThe expression pattern of soluble proteins from LPC and BJ was assessed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (1D SDS-PAGE). The initial sample preparation involved weighing 10 mg of freeze-dried material into an Eppendorf tube. For the liquid sample analysis, 400 \u0026micro;L was combined with 800 \u0026micro;L of solubilization buffer (2x Laemmli), vigorously vortexed, and then subjected to incubation at 95\u0026deg;C for 5 minutes. The mixture was centrifuged at 10,000 rpm for 15 minutes at 4\u0026deg;C. Protein separation was carried out in a vertical system using a discontinuous polyacrylamide gel. Gels were created within a Mini-Protean tetra cell gel system (Bio-Rad Inc., Hercules, CA, USA). After electrophoresis, the gels were stained with Coomassie blue solution G250 and subsequently analyzed using the BioRad ChemiDoc MP Imaging System.\u003c/p\u003e\u003cp\u003e\u003cb\u003eQualitative and quantitative phytochemical analysis by HPLC-MS/MS\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cem\u003eSample preparation\u003c/em\u003e\u003c/p\u003e\u003cp\u003eTo prepare extracts of hydro-alcoholic, 0.5 g ground LPC powder and 0.5 mL of BJ were extracted with 25 mL of methanol 70% (methanol: water, 70:30) solution. The sample was stirred at 150 rpm for 2 h at room temperature, then filtered using a 0.22 \u0026micro;m PTFE syringe filter.\u003c/p\u003e\u003cp\u003e\u003cem\u003eScreening for phytochemicals\u003c/em\u003e\u003c/p\u003e\u003cp\u003eQualitative analysis was carried out to determine the phytochemical compounds in P-GJ. Phytochemical analyses were performed using UHPLC-ESI-Orbitrap-MS/MS (ultra-high performance liquid chromatography-electrospray ionization-Orbitrap mass spectrometry) with a Dionex Ultimate 3000RS UHPLC system (Thermo Fisher, Waltham, MA, USA) coupled with a Thermo Q Exactive Orbitrap hybrid mass spectrometer equipped with a Thermo Accucore C18 analytical column (2.1 mm \u0026times; 100 mm, 2.6 \u0026micro;m particle size). Separation of bioactive molecules was achieved under the following conditions. Flow rate: 0.2 mL/min 1; column oven temperature: 25 ℃ \u0026plusmn; 1 ℃; mobile phase consisted of methanol (A) and water (B), both acidified with 0.1% formic acid. Gradient program: 0\u0026ndash;3 min, 95% B; 3\u0026ndash;43 min, 0% B; 43\u0026ndash;61 min, 0% B; 61\u0026ndash;62 min, 95% B; and 62\u0026ndash;70 min, 95% B. The injection volume was set to 2 \u0026micro;L.\u003c/p\u003e\u003cp\u003e\u003cem\u003eQuantification of bioactive phytochemical\u003c/em\u003e\u003c/p\u003e\u003cp\u003eQualitative analysis was carried out to determine the phytochemical compounds in P-GJ and LPC. To quantify phytochemicals, 1 \u0026micro;L of solution was injected into the column. The set flow rate is 0.2 mL/min, and the column oven is 25 ℃ \u0026plusmn; 1 ℃. The mobile phase consisted of water (A) and methanol (B) with the following gradients profile: 0.2 min, 95% A; 2\u0026ndash;20min, 100% B; 20\u0026ndash;22 min, 100% B; 22\u0026ndash;23 min, 95% A and 23\u0026ndash;30 min, 95% A.\u003c/p\u003e\u003cp\u003e\u003cem\u003eMass spectrometry conditions\u003c/em\u003e\u003c/p\u003e\u003cp\u003eSamples were ionized separately using an ESI source with 4.0 kV electrospray voltage and negative 3.8 kV electrospray voltage ion modes in different runs. The capillary temperature was 320 ℃. The following settings were used for MS analyses: resolution, 70,000 in the cases of full scans and 35000 in the cases of fragmentation scans; collision energy: 30 NCE; scan range: 100 to 1500 \u003cem\u003em\u003c/em\u003e/\u003cem\u003ez.\u003c/em\u003e Trace Finder 3.1 (Thermo Scientific) software was used to analyse the raw files. The secondary metabolites were identified based on our previously published works and online databases (Metlin, Mass Bank of North America, m/z Cloud). The exact molecular mass, isotopic pattern, characteristic fragment ions, and retention time were used to identify the secondary metabolites. In every case, the difference between the measured and calculated monoisotopic molecular masses was less than 5 ppm.\u003c/p\u003e\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003eStatistical analysis\u003c/h2\u003e\u003cp\u003eAll experiments were independently replicated at least two times. Data were generated using Microsoft Excel 365\u0026reg;, and statistical analysis was performed using the IBM SPSS Statistics 25.0 software package (SPSS Inc., Chicago, IL, USA) and graphing using OriginPro\u0026reg; 2024 (OriginLab Corporation, USA). Results were expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. ANOVA tests were performed with a significance level of α\u0026thinsp;=\u0026thinsp;0.05.\u003c/p\u003e"},{"header":"Results and Discussions","content":"\u003cp\u003e\u003cb\u003ePhysicochemical traits of the processed product of green biomass\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eFresh mass and ratio of green biomass\u003c/b\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe quantity of fresh green biomass is crucial as it directly influences both the yield and quality of subsequent fractions in LPC production. Research indicates that triticale outperforms green pea in biomass yield under comparable agronomic conditions, producing 3.31 kg/m\u0026sup2; in the year 2023 (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003eA). However, this yield experienced a significant reduction of 60.40%, dropping to 1.31 kg/m\u0026sup2; in 2024. In contrast, green pea yields decreased from 1.97 kg/m\u0026sup2; to 1.31 kg/m\u0026sup2; during the same period, reflecting a decline of 33.70%. This decline in yields for both triticale and green peas can be attributed to adverse climatic or soil conditions prevalent during the 2024 growing season (Petcu et al., \u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; You et al., \u003cspan citationid=\"CR82\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The green pea-triticale mixture displayed a yield of 2.92 kg/m\u0026sup2; in 2023, which fell to 1.63 kg/m\u0026sup2; in 2024, marking a 44.1% decrease.\u003c/p\u003e\u003cp\u003eThe findings of this study are consistent with those reported by Petcu et al. (\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), indicating that triticale can yield green biomass ranging from 1.54 to 2.4 kg/m\u0026sup2;. This variation in biomass production underscores the potential benefits of intercropping and the selection of suitable species for optimizing green biomass yields in agricultural practices. The mixed crop of triticale and green pea demonstrates an intermediate yield decline, indicating that the inclusion of green pea may have provided some buffering effect against yield variability for triticale, although it was inadequate to fully counteract the impacts of adverse growing conditions (Niedziela et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2025\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eFurthermore, fresh biomass correlates positively with vintage, where higher yields are documented in favorable years (You et al., \u003cspan citationid=\"CR82\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). In terms of processing, primary fractionation of biomass remains stable across different crops and vintages (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003eB), signifying that the yield of green juice and fiber is primarily determined by the biomass quantity itself rather than crop type or specific year conditions (Corona et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; la Cour et al., \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). This stability underlines the importance of maximizing fresh biomass to enhance value extraction through improved availability of green juice, which is essential for protein extraction processes.\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003epH, Brix, and EC of L-GJ and BJ Fractions\u003c/b\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe results illustrated (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003eA) a substantial reduction in pH levels of BJ or DPJ as a consequence of fermentation processes, where both lacto-fermentation and LA technique effectively decreased the pH from approximately 6 to as low as 3.7 (B\u0026aacute;konyi et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Kisvarga et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) across all studied varieties, including green pea, triticale, and their mixtures. Previous research has demonstrated that lactic acid and lacto-fermentations not only reduce pH but also enhance the total phenolic content (TPC) and antioxidant activities of fermented fruit and vegetable juices (Li et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Mantzourani et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). The fermentation process facilitates a biochemical environment conducive to preserving bioactive compounds, potentially extending the shelf life and maintaining the nutritional integrity of the juices (B\u0026aacute;konyi et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Pontonio et al., \u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Xu et al., \u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). These results highlight the multifaceted benefits of fermentation, pointing towards a promising avenue for maximizing both storage stability and health-promoting properties of plant juices.\u003c/p\u003e\u003cp\u003eThe Brix percentages (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003eB) observed in triticale, averaging 8.5 and 9.0 during the years 2023 and 2024, stand in contrast to those measured in green pea (6.50\u0026ndash;6.60) and the mixed fraction of green pea and triticale (7.00-6.80). This difference underscores the higher sugar concentration, primarily sucrose, present in triticale's L-GJ and BJ fractions. The results indicate that triticale fractions are sweeter, suggesting their incorporation could positively contribute to food formulations aimed at improving taste. Notably, the application of lacto-fermentation has been demonstrated to enhance Brix percentages. The increase in sugar levels during fermentation typically stems from the metabolic activities of lactic acid bacteria (LAB), which convert sugars into lactic acid, impacting the overall sugar content and pH levels of the fermented product (Niu et al., \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe analysis presented (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003eC) indicates that BJ exhibits significantly higher EC compared to L-GJ across the different plant fractions analyzed. Specifically, the BJ of EC values for triticale and triticale-green pea mixtures reached approximately 12.51-13.00 dS/m, signifying a greater concentration of dissolved solids than the BJ of green pea, which recorded a maximum EC value of 9.98 dS/m.\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe EC of L-GJ and BJ is fundamentally influenced by ionic concentration, mobility, and viscosity, and these properties vary as a function of temperature and the presence of dissolved solids (Kumar \u0026amp; Shrivastava, \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). As the concentration of solids increases, the EC tends to rise initially due to the higher ion presence; however, at elevated concentrations beyond a critical threshold, ionic mobility can become hindered, leading to reduced conductivity (Prasad Lamsal \u0026amp; Kumar Jindal, \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e2014\u003c/span\u003e, \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). This complex interaction illustrates the underlying chemistry associated with juice compositions, confirming that higher mineral content correlates with enhanced EC values that offer insights into the mineral profiles of these juices (Phule \u0026amp; Sakdeo, \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Moreover, the implications of EC in assessing juice quality extend to broader agronomic studies. Triticale, the crop from which these juices were derived, exhibits superior growth traits characterized by higher stomatal conductance and efficient ion uptake mechanisms, further enhancing its contributions to juice quality through mineral enrichment (M\u0026eacute;ndez-Espinoza et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Roques et al., \u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2017\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eColour of LPC and BJ fractions\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eMW and LA techniques significantly reduced hue values compared to P-GJ, indicating a diminishment in greenness intensity (Lasinskas et al., \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Turkmen et al., \u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). The findings are consistent with Turkmen et al. (\u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2006\u003c/span\u003e), who reported that the microwave technique effectively retains higher concentrations of chlorophyll a and b. Moreover, studies suggest that the degradation of chlorophylls to pheophytins is notably pronounced post-fermentation by lactic acid, resulting in color shifts from green to brown-dark as chlorophyll breaks down under acidic conditions, primarily facilitated by pH declines during fermentation (Janiszewska-Turak et al., \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Kaiser et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Santra et al., \u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eIn contrast to LPC, the hue angle of LB-BJ exhibits the lowest value compared to MW-BJ and LA-BJ, indicating that LB-BJ possesses a brighter color and heightened yellowness. This phenomenon underscores the critical influence of pH on the chlorophyll to pheophytin transformation during processing, wherein the lactic acid generated through fermentation contributes to decreased pH levels, thereby accelerating the conversion process (Koca et al., \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2007\u003c/span\u003e; Lasinskas et al., \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Mohd Amin et al., \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eYield and protein\u003c/b\u003e\u003c/p\u003e\u003cp\u003eThe results presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eA indicate that P-GJ derived from various plant sources yields (DM; %) significantly higher protein concentrations than LPC. Specifically, P-GJ from triticale exhibited superior yield compared to that sourced. The comparative analysis of protein extraction methods revealed no substantial variation in yields across different plant types within the harvest years of 2023 and 2024. However, notable differences were observed between the yields of extraction techniques applied to the same plant type. In both years, dry matter yields of LPC-triticale remained consistently higher than those from green pea or mixtures thereof when processed via either MW or LA techniques.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eSimilar trends were noted for BJ as illustrated in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eB. The yield of BJ obtained from triticale green biomass surpassed that from green peas, irrespective of whether MW or LA were applied in line with previous research (Domokos-Szabolcsy et al., \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; M\u0026oslash;ller et al., \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The variations in yields among the extraction techniques highlight the efficiency of the MW in maximizing protein recovery, which suggests that extraction efficiency is significantly influenced by both the techniques applied and the material (Corona et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Santamaria-Fernandez et al., \u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Thus, these findings carry implications for optimizing protein extraction processes in green biomass\u003c/p\u003e\u003cp\u003eProtein analysis (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eC) results indicated that LPC treated with MW exhibited notably high protein content among diverse green biomass plants compared to other techniques. This finding aligns with literature emphasizing the efficacy of heating methods in protein retention and extraction (Bals \u0026amp; Dale, \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2011\u003c/span\u003e; Bose et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Moreover, green peas and their mixtures with triticale demonstrated higher protein levels than triticale alone across the analyzed techniques. Additionally, the analysis of BJ samples (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eD) revealed that the LA technique yielded higher protein content than alternative processing methods, highlighting fermentation's significant role in protein bioavailability (la Cour et al., \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe influence of processing techniques on protein content is evident, showcasing that MW is particularly effective at yielding high protein levels. In contrast, the LA may lead to a reduction in protein availability. Lactic acid, as an organic acid, plays a significant role in modulating the protein content of LPC derived from green biomass. This influence is primarily attributed to its capacity to alter protein structures and solubility properties. The biochemical action of lactic acid facilitates the denaturation and subsequent precipitation of proteins, which are critical processes in protein modification. Such alterations can subsequently affect both the protein content and the digestibility of the biomass (Kondo et al., \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cb\u003eProtein expression pattern\u003c/b\u003e\u003c/p\u003e\u003cp\u003eThe one-dimensional (1D) sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was utilized to analyze the protein profiles of LPC and BJ (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e5\u003c/span\u003e). The gel consistently presents distinct protein bands, notably the small (~\u0026thinsp;14 kDa) and large (~\u0026thinsp;55 kDa) subunits of ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) (Solati et al., \u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Tanambell et al., \u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Comparative analyses of P-GJ derived from green pea, triticale, and a mixed source demonstrated pronounced differences in the intensity of RuBisCO-associated bands. Specifically, the P-GJ from green pea exhibits more intense bands corresponding to elevated protein content relative to those from triticale, which supports the assertion that different plant sources yield varied protein profiles (Coldebella et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). Additionally, discrepancies in the thinner bands observed in the 130\u0026ndash;170 kDa range further substantiate these findings, though the P-GJ from the mixed sample of green pea and triticale did not show augmented banding distinctiveness compared to individual plant samples.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eA comparative examination of coagulation techniques for protein extraction highlighted significant differences between MW-LPC and LA-LPC. Notably, proteins denatured through the MW technique exhibited incomplete redissolution, reflected in the P-GJ sample comparisons and variations in band intensity, as well as the absence of certain minor bands (Hayashi \u0026amp; Haga, \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). Conversely, the LA technique resulted in marked alterations in protein banding patterns, characterized by the consistent absence of the prominent\u0026thinsp;~\u0026thinsp;55 kDa RuBisCO subunit across all samples, including the mixed ones, while several smaller bands displayed varied intensities (Mernawati et al., \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe protein concentration present in BJ samples is significantly lower than in LPC and P-GJ samples, as illustrated by gel electrophoresis images, which frequently exhibit the absence of the ~\u0026thinsp;55 kDa RuBisCO band in BJ samples. Theoretically, BJ is posited to be primarily a protein-free liquid, with crude protein content stemming from nitrogenous compounds and free amino acids. Yet, during processing phases, some larger proteins remain, contributing to band visibility in gel imagery (Olaniran et al., \u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). The BJ that underwent Lacto-fermentation following microwave precipitation (LB-BJ). A critical difference emerged between BJ from green pea and triticale, with BJ from green pea showing a band at the 34 kDa marker, while a band above the 17 kDa marker was exclusive to triticale-derived samples. Predominantly, protein bands from samples obtained through LB-BJ exhibited the highest prevalence, indicating effective fermentation processes post-microwave coagulation (F. Yang et al., \u003cspan citationid=\"CR80\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e\u003cb\u003eBioactive component assessment of processed green biomass\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eScreening of phytochemicals of green biomass\u003c/b\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe phytochemical composition of P-GJ obtained from fresh biomass of green pea and triticale was analysed (\u003cb\u003eTable\u0026nbsp;2\u003c/b\u003e), revealing a diverse range of bioactive compounds. A total of 45 phytochemicals were identified in the green pea plant, of which one was an unidentified component. Meanwhile, 46 components were identified in the triticale plant. Several bioactive compounds, such as alkaloids, alpha-hydroxy acid (AHA), phenolic acid, flavonol, flavone, dicarboxylic acid, fatty acid, isoflavonoid, glycoside, and vitamins, were identified. In both green pea and triticale green biomass, trigonelline, an alkaloid with antioxidant and neuroprotective properties (Feng et al., \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Kabiri-Samani et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2024\u003c/span\u003e), was detected. Alkaloids exhibit antimicrobial and anti-inflammatory properties, potentially contributing to pain management and infection control (Carbonell-Capella et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). At the same time, phenethylamine, associated with mood regulation (Ryu et al., \u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e2021\u003c/span\u003e), was found only in triticale.\u003c/p\u003e\u003cp\u003eThe green pea uniquely contained N5-Hexanoyl spermidine, which is involved in cell growth and stress responses (Jiang et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Kim et al., \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Both crops had alpha-hydroxy acids (AHAs), such as malic acid and citric acid, which are crucial for energy metabolism and antioxidant activity (Tang \u0026amp; Yang, \u003cspan citationid=\"CR74\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Among phenolic acids, caffeic acid and ferulic acid, known for their antioxidant and anti-inflammatory properties, were detected in both green pea and triticale plants, while neochlorogenic acid and chlorogenic acid, important for glucose regulation, were found only in triticale, these results are also found in a previous report (Hosseinian \u0026amp; Mazza, \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2009\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003eQuantitative analysis of phytochemicals LPC\u003c/b\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eBased on the Principal Component Analysis (PCA) depicted in Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e6\u003c/span\u003eA, triticale exhibits characteristics that align closely with the predominant phytochemical constituents, specifically tricin, isovitexin, chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid across all protein isolation techniques (P-GJ, MW-LPC, and LA-LPC). Although the MW-LPC and LA-LPC derived from green peas are positioned within the same quadrant, they exhibit notable spatial separation. MW-LPC green peas show a higher concentration of phytochemical compounds such as isoquercitrin and baimaside. Conversely, the LA-LPC of green pea is characterized by a greater abundance of naringenin, kaempferol, quercetin, and p-coumaric acid. The phytochemical profile of MW-LPC and LA-LPC derived from green pea mixed triticale is predominantly comprised of apigenin, luteolin, chrysine, nicotinic acid, riboflavin, caffeic acid, and ferulic acid. Furthermore, the phytochemical characteristics of P-GP green peas show considerable similarities to those observed in P-GJ triticale, with a notable inclination towards elevated levels of astragalin, rutin, and nicotinamide.\u003c/p\u003e\u003cp\u003eThe green biomass of green pea and triticale exhibits a significant concentration of flavonoids, which are bioactive compounds associated with numerous health benefits (Haghi \u0026amp; Hatami, \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). In triticale, flavones are identified as the primary subclass of flavonoids, whereas in green pea, flavonols are the predominant constituents. The practice of intercropping green pea with triticale leverages the unique phytochemical profiles of both species, resulting in a composite that enhances their individual bioactive components (Maxin et al., \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; Seydosoglu, \u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). For instance, analysis reveals that P-GJ derived from green pea contains a markedly higher concentration of baimaside (Quercetin 3-O-sophoroside) at 127.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.8 \u0026micro;g/g dry weight (DW), while this flavonol is minimally present in triticale, often falling below the detection threshold (as indicated in \u003cb\u003eTable\u0026nbsp;3\u003c/b\u003e).\u003c/p\u003e\u003cp\u003eCertain flavonoids, including luteolin, chrysoeriol, tricin, and isovitexin, demonstrate an increase in the P-GJ of green pea mixed with triticale, attributable to the contribution from triticale. In P-GJ derived from pure green pea, concentrations of baimaside and isoquercitrin increased to 184.6\u0026thinsp;\u0026plusmn;\u0026thinsp;3.3 and 68.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2 \u0026micro;g/g DW, respectively. However, a significant reduction was noted in the concentration of these compounds when comparing MW-LPC of green pea mixed with triticale (77.2\u0026thinsp;\u0026plusmn;\u0026thinsp;3.6 and 1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1 \u0026micro;g/g DW, respectively). In contrast, the LA technique consistently resulted in significant decreases in baimaside and isoquercitrin in both LPC-LA of green pea and in the mixed formulation with triticale.\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eMoreover, a noteworthy increase in quercetin aglycone concentration was observed, with MW-LPC resulting in a 6.7-fold increase in green pea and a 14-fold increase in green pea-triticale mixture. LA-LPC exhibited even greater enhancement, yielding an 18.4-fold increase in pure green pea and a 23-fold increase in the mixed formulation. A similar trend was identified for the flavonoids astragalin (Kaempferol-3-O-glucoside) and kaempferol aglycone, showing analogous concentration changes in response to MW and LA techniques, aligning with the findings by Domokos-Szabolcsy et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), who attributed the increased concentrations of flavonol aglycones to the utilization of sugar moieties by lactic acid bacteria. Moreover, corroborating evidence from Fiol et al. (\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) indicated that thermal cooking processes reduced the prevalence of highly glycosylated flavonoid glycosides in kale (\u003cem\u003eBrassica oleracea\u003c/em\u003e var. sabellica). The majority of identified flavone compounds (e.g., luteolin, chrysoeriol, tricin, and isovitexin) also exhibited significant concentration increases during protein isolation procedures utilizing either MW or LA.\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe study demonstrates that intercropping green pea and triticale is a viable strategy for producing nutrient-rich LPC and bioactive by-products. Triticale provides higher biomass yields, while green peas enhance protein and phytochemical profiles. Microwave-assisted coagulation proves optimal for protein retention, whereas lactic acid fermentation improves phytochemical bioavailability but may reduce protein content. The by-products, such as brown juice, show potential as organic fertilizers or functional ingredients. This approach aligns with sustainable agriculture by optimizing resource use, reducing waste, and addressing global protein demand. However, further investigation is needed on a large industrial scale to strengthen the data and introduce future industrial applicability.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eDeclaration of competing interest\u003c/h2\u003e\u003cp\u003eThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The authors declare there are no conflicts of interest.\u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e\u003cp\u003eOpen access under agreement between Hungarian consortium EISZ and Springer Nature.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eW.S., Z.K., L.K., N.E., D.S.E., and N.B.: Writing \u0026ndash; original draft of the manuscript. W.S., Z.K., L.K., S.R.Y., and Z.C.: Formed analysis. W.S., N.E., T.A., and N.B.: Writing \u0026ndash; review \u0026amp; editing the manuscript. K.J.: Resources and Conceptualization of the study. W.S. and Z.C.: Data curation and software analysis. M.G.F., S.V., D.S.E., and B.N.: Conceptualization of the study and supervised the project. All authors provided critical feedback and helped shape the research and the final manuscript.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eThis work has been implemented with the TKP2021-EGA-20 support provided by the National Research, Development, and Innovation Fund of Hungary. The research project was also funded by the Stipendium Hungaricum scholarship. The authors would like to thank Kruppa-Mag Ltd. (Kisv\u0026aacute;rda, Hungary) for the green pea and triticale seeds provided from their own breeding stock.\u003c/p\u003e\u003ch2\u003eData availability\u003c/h2\u003e\u003cp\u003eNo dataset were generated or analysed during the current study.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAlbolafio, S., Gil, M. 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Shifts from complementarity to selection effects maintain high productivity in maize/legume intercropping systems. \u003cem\u003eJournal of Applied Ecology\u003c/em\u003e, \u003cem\u003e58\u003c/em\u003e(11), 2603\u0026ndash;2613. https://doi.org/10.1111/1365-2664.13989\u003cstrong\u003e\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e"},{"header":"Tables","content":"\u003cp\u003e\u003cstrong\u003eTable 1.\u003c/strong\u003e Colour characteristics in hue angle values of LPC and BJ\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\" style=\"width: 8px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePlant\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"6\" style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eHue Angle\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" style=\"width: 47px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 43px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBJ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTechnique\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2023\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2024\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTechnique\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 15px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2023\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 14px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2024\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\" valign=\"top\" style=\"width: 8px;\"\u003e\n \u003cp\u003eG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eP-GJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e87.54\u0026plusmn;7.77\u003csup\u003eaAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e88.17\u0026plusmn;8.80\u003csup\u003eaAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e37.78\u0026plusmn;0.29\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e39.90\u0026plusmn;0.30\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e69.78\u0026plusmn;1.55\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e73.68\u0026plusmn;2.93\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLB-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e34.48\u0026plusmn;0.47\u003csup\u003ebAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e40.27\u0026plusmn;2.42\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e46.31\u0026plusmn;1.68\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e54.01\u0026plusmn;1.80\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e40.77\u0026plusmn;2.32\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e42.75\u0026plusmn;0.44\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\" valign=\"top\" style=\"width: 8px;\"\u003e\n \u003cp\u003eT\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eP-GJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e103.51\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e102.01\u0026plusmn;2.12\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e39.60\u0026plusmn;1.24\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e37.33\u0026plusmn;3.25\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e61.60\u0026plusmn;0.99\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e63.55\u0026plusmn;0.58\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLB-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e32.30\u0026plusmn;0.18\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e38.63\u0026plusmn;2.30\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e42.96\u0026plusmn;1.73\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e46.14\u0026plusmn;0.18\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e40.23\u0026plusmn;2.27\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e37.24\u0026plusmn;1.28\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"3\" valign=\"top\" style=\"width: 8px;\"\u003e\n \u003cp\u003eGT\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eP-GJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e78.85\u0026plusmn;1.55\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e78.85\u0026plusmn;1.55\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e38.17\u0026plusmn;0.24\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e35.40\u0026plusmn;3.51\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eMW\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e61.92\u0026plusmn;0.57\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e67.63\u0026plusmn;1.70\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLB-BJ\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e36.97\u0026plusmn;1.94\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e44.77\u0026plusmn;3.70\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e43.52\u0026plusmn;1.23\u003csup\u003ecAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 17px;\"\u003e\n \u003cp\u003e53.04\u0026plusmn;0.28\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 13px;\"\u003e\n \u003cp\u003eLA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 15px;\"\u003e\n \u003cp\u003e43.10\u0026plusmn;0.80\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 14px;\"\u003e\n \u003cp\u003e37.81\u0026plusmn;0.34\u003csup\u003eabB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eLowercase letters (a-c) indicate significant differences (\u0026alpha; = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques. Data are presented as mean \u0026plusmn; SD (n=3). Abbreviation: green pea (G), triticale (T), and green pea and triticale mixture (GT) in powdered green juice (P-GJ), microwave-coagulated leaf protein concentrates (MW-LPC) and brown juice (MW-BJ), lactic acid-fermented leaf protein concentrates (LA-LPC) and brown juice (LA-BJ), and lacto-fermented brown juice (LB-BJ).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u003c/strong\u003e. Phytochemical constituents and their qualitative analysis in green biomass of green pea (\u003cem\u003ePisum sativum\u003c/em\u003e) and triticale \u003cem\u003e(Triticum secale\u003c/em\u003e)\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"570\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eName\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFormula\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eGreen Pea\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTriticale\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAlkaloid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTrigonelline\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e7\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eNO\u003csub\u003e2\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003ePhenethylamine\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e8\u003c/sub\u003eH\u003csub\u003e11\u003c/sub\u003eN\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 330px;\"\u003e\n \u003cp\u003eN5-Hexanoyl spermidine\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e13\u003c/sub\u003eH\u003csub\u003e29\u003c/sub\u003eN\u003csub\u003e3\u003c/sub\u003eO\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAlpha-hydroxy acid (AHA)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eMalic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e4\u003c/sub\u003eH\u003csub\u003e6\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eCitric acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e6\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e7\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePhenolic acid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003ep-Coumaroyl hexose\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e8\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eCaffeic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e9\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e1-O-Feruloyl hexose\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eFerulic acid-4-O-hexoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003ep-Coumaric acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e9\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eFerulic acid\u003cstrong\u003e)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e10\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003ep-Coumaroylmalic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e13\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e7\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eFeruloylmalic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e14\u003c/sub\u003eH\u003csub\u003e14\u003c/sub\u003eO\u003csub\u003e8\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eNeochlorogenic acid (5-O-Caffeoylquinic acid)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eChlorogenic acid (3-O-Caffeoylquinic acid)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavonol\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-7-O-hexoside-3-O-sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e39\u003c/sub\u003eH\u003csub\u003e50\u003c/sub\u003eO\u003csub\u003e27\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-7-O-hexoside-3-O-sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e39\u003c/sub\u003eH\u003csub\u003e50\u003c/sub\u003eO\u003csub\u003e26\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl) sophorotrioside-7-O-glucoside (Pisumflavonoside II)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e48\u003c/sub\u003eH\u003csub\u003e56\u003c/sub\u003eO\u003csub\u003e29\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl)sophorotrioside-7-O-glucoside isomer\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e48\u003c/sub\u003eH\u003csub\u003e56\u003c/sub\u003eO\u003csub\u003e29\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin 3-O-sophoroside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e17\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e33\u003c/sub\u003eH\u003csub\u003e40\u003c/sub\u003eO\u003csub\u003e22\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-3-O-sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e33\u003c/sub\u003eH\u003csub\u003e40\u003c/sub\u003eO\u003csub\u003e21\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-O-hexosylhexoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e16\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-caffeoyl )sophorotrioside\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e42\u003c/sub\u003eH\u003csub\u003e46\u003c/sub\u003eO\u003csub\u003e25\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eIsoquercitrin (Quercetin-3-O-glucoside)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e12\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl) sophorotrioside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e42\u003c/sub\u003eH\u003csub\u003e46\u003c/sub\u003eO\u003csub\u003e24\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-sinapoyl) sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e44\u003c/sub\u003eH\u003csub\u003e50\u003c/sub\u003eO\u003csub\u003e26\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-feruloyl) sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e43\u003c/sub\u003eH\u003csub\u003e48\u003c/sub\u003eO\u003csub\u003e25\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-3-O-(6\u0026apos;\u0026apos;-sinapoyl) sophorotrioside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e44\u003c/sub\u003eH\u003csub\u003e50\u003c/sub\u003eO\u003csub\u003e25\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl) sophorotrioside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e42\u003c/sub\u003eH\u003csub\u003e46\u003c/sub\u003eO\u003csub\u003e23\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-3-O-(6\u0026apos;\u0026apos;-feruloyl)sophorotrioside\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e43\u003c/sub\u003eH\u003csub\u003e48\u003c/sub\u003eO\u003csub\u003e24\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl) sophorotrioside cis isomer (Pisumflavonoside I)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e42\u003c/sub\u003eH\u003csub\u003e46\u003c/sub\u003eO\u003csub\u003e24\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eAstragalin (Kaempferol-3-O-glucoside)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol-3-O-(6\u0026apos;\u0026apos;-p-coumaroyl)sophorotrioside isomer\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e42\u003c/sub\u003eH\u003csub\u003e46\u003c/sub\u003eO\u003csub\u003e23\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eQuercetin (3,3\u0026apos;,4\u0026apos;,5,7-Pentahydroxyflavone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e7\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eKaempferol (3,4\u0026apos;,5,7-Tetrahydroxyflavone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e6\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavone\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTricin (3\u0026apos;,5\u0026apos;-Dimethoxy-4\u0026apos;,5,7-trihydroxyflavone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e17\u003c/sub\u003eH\u003csub\u003e14\u003c/sub\u003eO\u003csub\u003e7\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eNaringenin (4\u0026apos;,5,7-Trihydroxyflavanone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-di-C-hexoside-O-hexoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e33\u003c/sub\u003eH\u003csub\u003e40\u003c/sub\u003eO\u003csub\u003e21\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-O-hexoside-O-pentoside isomer 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e32\u003c/sub\u003eH\u003csub\u003e38\u003c/sub\u003eO\u003csub\u003e20\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-6,8-di-C-hexoside-O-pentoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e32\u003c/sub\u003eH\u003csub\u003e38\u003c/sub\u003eO\u003csub\u003e19\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-di-C-hexoside-O-pentoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e32\u003c/sub\u003eH\u003csub\u003e38\u003c/sub\u003eO\u003csub\u003e20\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003ePentahydroxyflavone-di-C-hexoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e17\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable 2. (\u003cem\u003eContinued\u003c/em\u003e)\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"570\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eName\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFormula\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eGreen Pea\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTriticale\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavone\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-O-hexoside-O-pentoside isomer 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e32\u003c/sub\u003eH\u003csub\u003e38\u003c/sub\u003eO\u003csub\u003e20\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C,O-dihexoside isomer 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e16\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-6,8-di-C-hexoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-C-pentoside isomer 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-C-pentoside isomer 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-C,O-dihexoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-C-hexoside-C-pentoside isomer 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e14\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-O-pentoside isomer 1\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C,O-dihexoside isomer 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e16\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-C-hexoside-C-pentoside isomer 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e14\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eIsoorientin (Luteolin-6-C-glucoside)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eChrysoeriol-C-hexoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e22\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-O-pentoside isomer 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin-C-hexoside-O-rhamnoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eIsovitexin (Apigenin-6-C-glucoside) or isomer O-pentoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e26\u003c/sub\u003eH\u003csub\u003e28\u003c/sub\u003eO\u003csub\u003e14\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eIsovitexin (Apigenin-6-C-glucoside) or isomer\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eDihydroxy-methoxy(iso)flavone-C-hexoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e22\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-C-hexoside-O-rhamnoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e14\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTricin-O-hexosylhexoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e29\u003c/sub\u003eH\u003csub\u003e34\u003c/sub\u003eO\u003csub\u003e17\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eChrysoeriol-C-hexoside-O-pentoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTricin-7-O-glucuronylglucoside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e29\u003c/sub\u003eH\u003csub\u003e32\u003c/sub\u003eO\u003csub\u003e18\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eChrysoeriol-C-hexoside-O-rhamnoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e28\u003c/sub\u003eH\u003csub\u003e32\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin-6,8-di-C-pentoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e25\u003c/sub\u003eH\u003csub\u003e26\u003c/sub\u003eO\u003csub\u003e13\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTricin-O-hexoside\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e23\u003c/sub\u003eH\u003csub\u003e24\u003c/sub\u003eO\u003csub\u003e12\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eLuteolin (3\u0026apos;,4\u0026apos;,5,7-Tetrahydroxyflavone)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e6\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 330px;\"\u003e\n \u003cp\u003eApigenin (4\u0026apos;,5,7-Trihydroxyflavone)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eSalcolin A (Tricin-4\u0026apos;-O-(erythro-\u0026beta;-guaiacylglyceryl)ether)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e26\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eChrysoeriol (3\u0026apos;-Methoxy-4\u0026apos;,5,7-trihydroxyflavone)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e6\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eSalcolin B (Tricin-4\u0026apos;-O-(threo-\u0026beta;-guaiacylglyceryl)ether)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e26\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eDihydroxy-trimethoxy(iso)flavone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e16\u003c/sub\u003eO\u003csub\u003e7\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 78px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eDicarboxylic acid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eJasmonic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e12\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eTraumatic acid (2-Dodecenedioic acid) or isomer\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e12\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxydodecenoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e12\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxyoctadecatrienoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxyoctadecadienoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e32\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u0026alpha;-Linolenic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e2\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFatty acid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxydodecenoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e12\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxyoctadecatrienoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eHydroxyoctadecadienoic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e32\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u0026alpha;-Linolenic acid\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e18\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e2\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eIsoflavonoid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eMaackiain (3-Hydroxy-8,9-methylenedioxypterocarpan)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eGlycoside\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e1-O-Caffeoyl hexose\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eVitamin\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003eRiboflavin\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e17\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eN\u003csub\u003e4\u003c/sub\u003eO\u003csub\u003e6\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 330px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eUnidentified compound\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eC\u003csub\u003e35\u003c/sub\u003eH\u003csub\u003e42\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 84px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3\u003c/strong\u003e.\u0026nbsp;Quantitative phytochemical analysis of green pea (G), triticale (T), and\u0026nbsp;green pea and triticale mixture\u0026nbsp;(GT) in powdered green juice (P-GJ), microwave-coagulated leaf protein concentrates (MW-LPC) and lactic acid-fermented leaf protein concentrates (LA-LPC)\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"744\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eNumber of Components\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e(\u0026mu;g/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 216px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eG\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 222px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 216px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eGT\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eP-GJ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMW-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLA-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eP-GJ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMW-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLA-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eP-GJ\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMW-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLA-LPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavone\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.20\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e3.30\u0026plusmn;0.09\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.00\u0026plusmn;0.00\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.38\u0026plusmn;0.11\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e2.02\u0026plusmn;0.13\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.20\u0026plusmn;0.00\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.09\u0026plusmn;0.12\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.50\u0026plusmn;0.13\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e1. Apigenin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.75\u0026plusmn;0.07\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.03\u0026plusmn;0.05\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e8.21\u0026plusmn;0.34\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.06\u0026plusmn;1.83\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e19.26\u0026plusmn;0.13\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e24.44\u0026plusmn;0.62\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.05\u0026plusmn;0.01\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.35\u0026plusmn;0.74\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e20.02\u0026plusmn;0.46\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e2. Luteolin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.20\u0026plusmn;0.00\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.79\u0026plusmn;0.23\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e2.69\u0026plusmn;0.38\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e10.17\u0026plusmn;0.24\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e11.17\u0026plusmn;1.38\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.50\u0026plusmn;0.00\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e7.13\u0026plusmn;0.48\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e9.22\u0026plusmn;0.78\u003csup\u003eaAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e3. Chrysieriol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e35.92\u0026plusmn;2.12\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e79.43\u0026plusmn;3.27\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e84.00\u0026plusmn;2.86\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e11.95\u0026plusmn;0.03\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e65.15\u0026plusmn;1.16aB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e63.13\u0026plusmn;0.25\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e4. Tricin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.10\u0026plusmn;0.00\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.31\u0026plusmn;0.02\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.1\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.10\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e5. Naringenin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e3.96\u0026plusmn;0.12\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e4.90\u0026plusmn;0.39\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e72.73\u0026plusmn;3.49\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e132.45\u0026plusmn;1.18\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e114.17\u0026plusmn;4.67\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e48.14\u0026plusmn;1.62\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e79.36\u0026plusmn;1.06\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e74.26\u0026plusmn;0.68\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e6. Isovitexin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavonol\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.59\u0026plusmn;0.13\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.90\u0026plusmn;0.35\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e19.59\u0026plusmn;0.76\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.40\u0026plusmn;0.00\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e9.77\u0026plusmn;0.93\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e14.96\u0026plusmn;0.59\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e7. Kaempferol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e18.98\u0026plusmn;0.62\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e129.61\u0026plusmn;1.87\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e351.64\u0026plusmn;1.68\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.81\u0026plusmn;0.1\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e10.38\u0026plusmn;0.80\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e149.31\u0026plusmn;6.95\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e243.06\u0026plusmn;3.37\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e8. Quercetin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e51.31\u0026plusmn;1.47\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e68.68\u0026plusmn;0.19\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e46.28\u0026plusmn;1.56\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e39.70\u0026plusmn;0.69\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.53\u0026plusmn;0.11\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e2.75\u0026plusmn;0.10\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e9. Isoquercitrin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e139.74\u0026plusmn;1.36\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e184.60\u0026plusmn;3.34\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e136.96\u0026plusmn;1.85\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e127.44\u0026plusmn;1.78\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e77.21\u0026plusmn;3.59\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e79.08\u0026plusmn;2.28\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e10. Baimaside\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e16.94\u0026plusmn;1.89\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e12.99\u0026plusmn;0.15\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.55\u0026plusmn;0.45\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e8.51\u0026plusmn;0.12\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.72\u0026plusmn;0.00\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e11. Astragalin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e28.97\u0026plusmn;1.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.63\u0026plusmn;0.13\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.57\u0026plusmn;0.04\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e18.99\u0026plusmn;0.42\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e7.25\u0026plusmn;0.22\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.83\u0026plusmn;0.12\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e12. Rutin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eVitamin\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e0.81\u0026plusmn;0.05\u003csup\u003ecC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.60\u0026plusmn;0.28\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.55\u0026plusmn;0.21\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e3.66\u0026plusmn;0.13\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e4.45\u0026plusmn;0.07\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e3.20\u0026plusmn;0.14\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.52\u0026plusmn;0.25\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.75\u0026plusmn;0.21\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e2.35\u0026plusmn;0.21\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e13. Nicotinic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e7.00\u0026plusmn;0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e3.75\u0026plusmn;0.00\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.55\u0026plusmn;0.08\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e14. Nicotinamide\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.58\u0026plusmn;0.38\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.42\u0026plusmn;0.05\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e11.18\u0026plusmn;0.37\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.96\u0026plusmn;0.00\u003csup\u003ecC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.86\u0026plusmn;0.24\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e9.09\u0026plusmn;0.40\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e4.46\u0026plusmn;0.24\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.60\u0026plusmn;0.41\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e9.73\u0026plusmn;0.08\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e15. Riboflavin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePhenolic Acid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e2.21\u0026plusmn;0.26\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e12.82\u0026plusmn;0.35\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e27.68\u0026plusmn;1.17\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.60\u0026plusmn;0.14\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.72\u0026plusmn;0.21\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e4.16\u0026plusmn;0.08\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e5.77\u0026plusmn;0.16\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e12.38\u0026plusmn;0.82\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e23.25\u0026plusmn;1.10\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e16. p-Coumaric acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e4.52\u0026plusmn;0.4\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.39\u0026plusmn;0.69\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e19.11\u0026plusmn;1.05\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e2.82\u0026plusmn;0.17\u003csup\u003ecC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e7.97\u0026plusmn;0.33\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e18.89\u0026plusmn;0.49\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e9.45\u0026plusmn;0.52\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e27.90\u0026plusmn;0.76\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e30.50\u0026plusmn;0.71\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e17. Caffeic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e3.56\u0026plusmn;0.52\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.35\u0026plusmn;1.10\u003csup\u003eaC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.61\u0026plusmn;0.68\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.43\u0026plusmn;1.53\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e27.66\u0026plusmn;0.59\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e17.53\u0026plusmn;0.49\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.71\u0026plusmn;0.24\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e21.56\u0026plusmn;0.20\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e37.96\u0026plusmn;2.12\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e18. Ferulic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e592.72\u0026plusmn;6.22\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e364.41\u0026plusmn;1.34\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e570.74\u0026plusmn;21.65\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e426.37\u0026plusmn;6.38\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e208.30\u0026plusmn;4.56\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e208.93\u0026plusmn;0.66\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e19. Chlorogenic\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e10.96\u0026plusmn;1.41\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e28.35\u0026plusmn;0.21\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e45.10\u0026plusmn;2.69\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e8.59\u0026plusmn;0.31\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.25\u0026plusmn;0.64\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e15.10\u0026plusmn;0.85\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e20. Neochlorogenic\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003eNF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e13.05\u0026plusmn;1.32\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e11.05\u0026plusmn;0.07\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e8.40\u0026plusmn;0.28\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e7.49\u0026plusmn;0.13\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e6.65\u0026plusmn;0.64\u003csup\u003eaB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 72px;\"\u003e\n \u003cp\u003e1.10\u0026plusmn;0.14\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eLowercase letters (a-c) indicate significant differences (\u0026alpha; = 0.05) among techniques for each plant, while uppercase letters (A-C) denote differences among plants within techniques. NF (Not Found). Data are presented as mean \u0026plusmn; SD (n=2).\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Brown juice, deproteinized plant juice, legume-grass intercropping, phytoserum, protein precipitation","lastPublishedDoi":"10.21203/rs.3.rs-7052564/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7052564/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe study explores the potential of using a mixture of green peas (\u003cem\u003ePisum sativum\u003c/em\u003e) and triticale (\u003cem\u003eTriticosecale\u003c/em\u003e Wittmack) in an intercropping system to produce high-quality leaf protein concentrate (LPC) and by-products for food and feed applications. The research evaluates the physicochemical profile and bioactive compounds of LPC and brown juice (BJ) as by-products derived from these crops, comparing different protein extraction techniques, including microwave-assisted coagulation (MW) and lactic acid fermentation (LA). Results indicate that triticale LPC dry matter yields higher biomass (2.14\u0026ndash;3.73%), while green peas LPC contribute superior protein content (34.56\u0026ndash;50.55%) and phytochemical diversity. The MW technique effectively retains protein and chlorophyll, whereas the LA technique enhances phytochemical bioavailability. Depolymerization of high molecular weight phenolic compounds in LPC through LA techniques significantly increased the aglycone concentration, such as quercetin (from 18.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6 to 351.64\u0026thinsp;\u0026plusmn;\u0026thinsp;1.68 \u0026micro;g/g) of green pea leaves. The study highlights the synergistic benefits of intercropping, offering a sustainable protein source and promoting circular economy practices through by-product utilization.\u003c/p\u003e","manuscriptTitle":"Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-Thermal Processing Techniques","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-07-08 04:53:29","doi":"10.21203/rs.3.rs-7052564/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-08-10T18:04:06+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-08-06T06:20:35+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-07-12T09:53:47+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"100888747823030368663997149691989016683","date":"2025-07-09T13:47:04+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"333537843467955976819517772967429701899","date":"2025-07-09T04:58:55+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"151552413228126509184597133141078242808","date":"2025-07-08T16:57:22+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-07-08T15:57:04+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-07-07T07:41:16+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-07-07T01:43:50+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food and Bioprocess Technology","date":"2025-07-05T10:44:49+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"1f4e7a46-70b5-4693-997e-14bf31361d99","owner":[],"postedDate":"July 8th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2025-10-05T07:23:25+00:00","versionOfRecord":[],"versionCreatedAt":"2025-07-08 04:53:29","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7052564","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7052564","identity":"rs-7052564","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}