Abstract
In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of Portulaca oleracea L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and U). Compounds identification and quantification were done by high-performance liquid chromatography with diode array and mass spectrometry detections. The most abundant compounds were phenolic alkaloids (oleraceins), and the main quantified compounds were isocitric and citric acids, with concentrations of 500–550 and 440–600 mg/100 g dried extract, respectively. The study of both the influence of the steaming process in Portulaca oleracea L. and total phenolic content and radical scavenging assays (ABTS·+ and DPPH) were also carried out. The total individual phenolic content of raw Portulaca decreased from 1380 mg/100 g DE to 1140 mg/100 g DE after the steaming process. The antioxidant capacity in ABTS and DPPH assays decreased approximately 50 and 40%, respectively, after samples were cooked by steaming. The raw extracts presented the highest concentration of bioactive compounds, as well as higher antioxidant and radical scavenging values.
Highlights
Vegetables are sources of antioxidants, minerals, and vitamins, and their consumption can provide a balanced and healthy diet
We compared the composition of the aerial parts of Portulaca oleracea in its raw and steamed form
Previous studies on other vegetables, such as pumpkin, reported steaming as better than boiling regarding antioxidant activity and phenolic content [30]; a study performed on cauliflower reported that due to the degree of exposure to heat and water, steaming induced the least reductive effect on phytochemical components [31]
Summary
Vegetables are sources of antioxidants, minerals, and vitamins, and their consumption can provide a balanced and healthy diet. They are associated with the prevention and reduction of cancer, cardiovascular and other chronic diseases. Purslane is a well-known edible annual herb that grows in Europe, Africa, North America, Australia, and Asia, considering it as an invasive species by their widespread distribution [4]. It grows in orchards, gardens, crop fields, even in roadsides
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