1. Phytochemical composition and nutritional value of different plant parts in two cultivated and wild purslane (Portulaca oleracea L.) genotypes
- Author
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Fadwa Al-Taher, Nebiyu Abshiru, and Boris Nemzer
- Subjects
Genotype ,Phytochemicals ,Portulaca ,Biology ,01 natural sciences ,Analytical Chemistry ,Ingredient ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Nutraceutical ,Dry weight ,Tandem Mass Spectrometry ,Fatty Acids, Omega-6 ,Fatty Acids, Omega-3 ,Chromatography, High Pressure Liquid ,Betanin ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Plant Leaves ,Horticulture ,Phytochemical ,chemistry ,Weed ,Nutritive Value ,Food Science - Abstract
Purslane (Portulaca oleracea) is a weed naturally found in driveways, lawns, and fields and edible in many regions of Europe, Asia, the Middle East, Africa, and Australia. The purpose of this study was to compare the nutritional and phytochemical components of cultivated and wild purslane. Omega-3 contents of both purslane genotypes were comparable with 189.16 ± 25.52 mg/100 g dry weight and 188.48 ± 6.35 mg/100 g dry weight in cultivated and wild purslane leaves, respectively. Omega-6/omega-3 ratio (1:1–1:3) were low in both genotypes. However, high levels of oxalic acid were observed. Cultivated contained greater amounts of amino acids and vitamins than wild purslane. Of the 184 compounds identified in both genotypes by LC-MS/MS, including phenolic acids, organic acids, flavonoids, alkaloids, and betanin, more than 80 showed greater than two-fold abundance in the wild compared to cultivated purslane. Purslane has the potential to be cultivated as a food ingredient for nutraceutical applications.
- Published
- 2019