Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds

In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas ( P