Abstract
Purslane (Portulaca oleracea) is an edible plant rich in benefcial nutrients. Therefore, this study aimed to determine the chemical composition, minerals, fatty acid analysis, phenolic compounds and radical scavenging activity of purslane plant. In addition, the effect of cooking of purslane at different temperatures (60, 80 and 100 °C), for various durations (5, 10, 15 and 20 minute), and pickling for various durations (3, 6 and 9 days) on oxalate content. Sensory evaluation of quality characteristics and fatty acids analysis of biscuits fortified by purslane powder after reducing oxalate content were carried out. Protein, fat, ash and fiber contents of purslane were 5.64, 5.30, 23.42 and 16.03 %, respectively on dry matter basis. The highest concentration mineral was K (4694.0 mg/100g), while the lowest concentration mineral was Zn (0.93 mg/100g). Total phenolic and radical scavenging activity of purslane were 193.22 mg/100g gallic acid equivalent and 87.29 %, respectively. Purslane contains high percentage of unsaturated fatty acids, especially linolenic acid (40.4 % of total fatty acids). On the other hand, the soluble fraction of total oxalate content of purslane cooked for 20 minutes at 60, 80 and 100 °C were 34.65, 19.84 and 15.84 %, respectively. While, the soluble fraction of total oxalate content of purslane pickled for 0, 3, 6 and 9 days were 47.80, 36.23, 25.60 and 14.39 %, respectively. Fortification of biscuits using purslane powder after treatments led to improvement of the quality characteristics of product. Portulaca oleracea could be used as a good source of minerals, antioxidants and omega-3 especially for functional food and nutraceutical applications.
Highlights
Portulaca oleracea L., commonly known as purslane, is a common, succulent annual plant in the Portulacaceae family
It is notable that purslane contains a high level of omega-3 fatty acid, close to what was reported by [9], who found that linolenic acid ranged between 24.48 and 39.06 %, linoleic ranged between 4 and 6.31 %, and palmitic acid was 16.34%, and oleic acid was 9.59%
The results indicated that, soluble portion of the total oxalate in purslane cooked at 60 °C was 45.8, 42.2, 38.2 and 34.6% of the total oxalate after 5, 10, 15 and 20 minutes, respectively, compared to the control (47.8 %)
Summary
Portulaca oleracea L., commonly known as purslane, is a common, succulent annual plant in the Portulacaceae family. In China, purslane has been used as a medicinal and food plant for thousands of years [2] In recent years, it has been reevaluated as a potential “new crop” for its certain properties that distinguish it as one of the best vegetable sources of omega-3 fatty acids (linolenic acid) and for its high crude protein and water-soluble polysaccharide contents [3, 4]. The acceptance of purslane as a green leafy vegetable may be limited, despite all of its nutritional values, because of its high oxalic acid content [15]. In a sensory evaluation, quality characteristics, and analysis of fatty acids were carried out in biscuits fortified with purslane powder with reduced oxalate content
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