Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds

Abstract

SummaryIn this study, the effect of microwave on oil contents, bioactive components, antioxidant activity, polyphenols, tocopherols, fatty acid compositions and nutrients of purslane seeds was investigated. The moisture amount of the purslane seeds decreased significantly, while the oil and bioactive properties of the seeds increased compared to the control. Raw (control) and purslane seeds roasted in microwave contained 24.72 and 26.27 mg/100 g gallic acid, 34.12 and 38.30 mg/100 g 3,4‐dihydroxybenzoic acid, 111.57 and 118.55 mg/100 g catechin, 8.70 and 3.46 caffeic acid, 5.95 and 5.09 mg/100 g syringic acid, 18.73 and 8.34 mg/100 g rutin and 3.07 and 2.26 mg/100 g quercetin, respectively. Stearic, linoleic, arachidic, linolenic, behenic and erucic acid results of the oils of raw and purslane seeds roasted in microwave were partially increased compared to raw seed oil. The applied heat treatment had a positive effect on the tocopherol results of the purslane seed oils, and the tocopherol contents of the oils obtained from the roasted seeds increased compared to the control. In general, the protein and mineral values of heat‐treated purslane seeds increased (except Ca, Fe and Mn).