Evaluation of antioxidant properties and nutritional composition of purslane (Portulaca oleracea) from arid regionsAbstract
This study evaluates the antioxidant properties and nutritional composition of purslane (Portulaca oleracea) grown in the arid region of Kyzylorda, Republic of Kazakhstan. The antioxidant capacity of purslane was assessed using the Ferric Reducing Antioxidant Power (FRAP) assay, yielding values of 43.5 ± 1.0 mg GAE g-1 dry weight, and DPPH radical scavenging activity, with a value of 83.8% at a concentration of 200 mcg/ml. Total phenolic content (TPC) and total flavonoid content (TFC) were recorded at 16.9 ± 0.4 mg GAE g-1 and 26.3 ± 1.0 mg rutin g-1, respectively. Additionally, purslane showed a high omega-3 fatty acid content, with linolenic acid (C18:3) being 26.7 ± 2.1%. The plant is also abundant in essential vitamins and minerals, including vitamin C (20.1 ± 4.6 mg 100 g-1), calcium (7656.2 ± 2663.7 mg 100 g-1), and iron (5309.7 ± 1056.8 mg 100 g-1). These findings support the potential use of purslane as a natural antioxidant source in the food industry and suggest further research into its applications in functional food development.
Keywords:
Portulaca oleracea; antioxidant activity; nutritional composition; phenolic compounds
Resumo
Este estudo avalia as propriedades antioxidantes e a composição nutricional da beldroega (Portulaca oleracea) cultivada na região árida de Kyzylorda, República do Cazaquistão. A capacidade antioxidante da beldroega foi determinada por meio do ensaio de Poder Redutor Antioxidante do Ferro (FRAP), apresentando valores de 43,5 ± 1,0 mg GAE g-1 de peso seco, e atividade sequestradora de radicais DPPH, com valor de 83,8% na concentração de 200 mcg/ml. O teor total de fenólicos (TPC) e o teor total de flavonoides (TFC) foram registrados em 16,9 ± 0,4 mg GAE g-1 e 26,3 ± 1,0 mg rutina g-1, respectivamente. Além disso, a beldroega apresentou alto teor de ácidos graxos ômega-3, com ácido linolênico (C18:3) de 26,7 ± 2,1%. A planta também é rica em vitaminas e minerais essenciais, incluindo vitamina C (20,1 ± 4,6 mg 100 g-1), cálcio (7656,2 ± 2663,7 mg 100 g-1) e ferro (5309,7 ± 1056,8 mg 100 g-1). Esses resultados corroboram o potencial da beldroega como fonte natural de antioxidantes na indústria alimentícia e sugerem pesquisas adicionais sobre suas aplicações no desenvolvimento de alimentos funcionais.
Palavras-chave:
Portulaca oleracea; atividade antioxidante; composição nutricional; compostos fenólicos
1. Introduction
In recent years, the demand for functional foods with enhanced nutritional and health benefits has significantly increased. The incorporation of natural antioxidants into food products has garnered attention due to their potential to improve the oxidative stability of products and contribute to human health (Brewer, 2011). It is known that oxidation in meat products can lead to the degradation of lipids and proteins, resulting in reduced quality and shelf life. Antioxidants play a crucial role in mitigating these effects, making them valuable in the food industry (Falowo et al., 2014).
Portulaca oleracea (commonly known as purslane) is a highly nutritious plant, rich in omega-3 fatty acids, vitamins, and various antioxidants, including flavonoids and carotenoids (Melilli et al., 2020; Patel, 2015). Its potential as a natural source of antioxidants has been widely investigated, with research showing its capacity to enhance the stability of food products and improve their health profile (Chen et al., 2022; Gallo et al., 2017). Moreover, its high nutrient content, particularly in terms of essential fatty acids, positions it as an excellent candidate for enriching meat products, which are typically low in these beneficial compounds (Kartikasari et al., 2023). Additionally, its resilience to harsh climates, rich nutritional profile, and low-input farming requirements make it a valuable crop for sustainable food production.
Despite its known benefits, the application of purslane in food processing, particularly in meat processing, remains underexplored. The few studies available present diverging hypotheses on the effectiveness of natural antioxidants in preserving meat products compared to synthetic alternatives, with some highlighting potential interactions between plant-based compounds and meat matrices that may affect product quality (Wang et al., 2020; Moustafa et al., 2021). These controversies necessitate further research into the specific impact of purslane on meat product preservation and nutritional enhancement.
Several studies have shown that purslane is highly valuable due to its nutritional, medicinal, and phytoremediation properties (Mohamed and Hussein, 1994; Ashrafi et al., 2015). Purslane has been used as traditional medicine and food in various parts of the world since ancient times. Numerous studies indicate that purslane has been utilized by different ethnic groups as a vital remedy for several diseases, such as diabetes, urinary tract infections, kidney and cardiovascular diseases, diarrhea, headaches, and snake and insect bites (Faruque et al., 2019). Its leaves have been found to contain approximately 300–400 mg of alpha-linolenic acid, 12.2 mg of α-tocopherol, 26.6 mg of ascorbic acid, 1.9 mg of β-carotene, and 14.8 mg of glutathione per 100 g of fresh weight (Melilli et al., 2020). Purslane is also an important source of specialized metabolites, including alkaloids, catecholamines, acids, anthocyanins, and flavonoids (Bhuiyan et al., 2002; Gu et al., 2020). In addition to being a source of primary metabolites, purslane contains various quantities of bioactive compounds, such as alkaloids, saponins, tannins, flavonoids, cardiac glycosides, terpenoids, phenolic acids, and organic acids (Zaman et al., 2020). It has been found that the aqueous extract of purslane flowers contains more phenols than the stems and leaves, while the leaves show higher concentrations of total flavonoids and ascorbic acid (Siriamornpun and Suttajit, 2010). The leaves also contain higher levels of β-carotene than the stems (Liu et al., 2000). In total, approximately 85 different metabolites, belonging to various classes such as alkaloids, fatty acids, phenolic acids, and amino acids, have been identified in three species, namely P. oleracea, P. rausii, and P. granulatostellulata (Farag and Shakour, 2019). Purslane is known for its high omega-3 fatty acid content. Purslane also contains high levels of omega-3 fatty acids (Nemzer et al., 2020).
The purpose of this study was to evaluate the antioxidant properties and nutrient composition of purslane growth in arid regions. This work aims to provide valuable insights into the role of natural antioxidants in food preservation and contribute to the development of healthier meat products. The study's findings are expected to support the use of purslane as a functional ingredient in the food industry, promoting the production of more stable and nutritious foods.
2. Materials and Methods
2.1. Materials
In the present study, we utilized dried Portulaca oleracea L., specifically the “Paradox” garden variety, which was cultivated for 24 days under controlled conditions. The plant material was harvested and subsequently dried in a dehydrator at 30 °C for 48 hours to preserve its bioactive compounds and nutrients. Both the stems and leaves were dried and then ground together to ensure homogeneity in the sample preparation for further analysis.
2.2. Determination of Ferric Reducing Antioxidant Power (FRAP)
Ferric Reducing Antioxidant Power (FRAP) assay was conducted as previously described (Yen and Chen, 1994). BHT and α-tocopherol were used as standard antioxidants. 1 mL of the extracts at various dilutions was added to 2.5 mL of phosphate buffer (0.1 M, pH 6.6) and 2.5 mL of potassium ferricyanide (1%, w/v), and the mixture was incubated at 50 °C for 20 minutes. Following incubation, 2.5 mL of trichloroacetic acid (10%, w/v) was added to the mixture. Then, 2.5 mL of the solution was taken, followed by the addition of 2.5 mL of deionized water and 0.5 mL of ferric chloride solution (0.1%, w/v). The solution was allowed to stand for 30 min, and the absorbance was measured at 700 nm. The obtained FRAP values were expressed in milligrams of gallic acid equivalents (GAE) per gram of dry extract (mg GAE g-1).
2.3. Determination of antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
All reagents and standards were of analytical grade. Ultrapure water (Milli-Q Waters purification system; Millipore; Milford, USA) was used. The reagents included methanol for HPLC (MeOH), DPPH ≥ 95%, gallic acid monohydrate >98%, formic acid (98-100%), and potassium persulfate (>99%) (Sigma-Aldrich).
The antioxidant activities were determined using DPPH as a free radical (Lim and Quah, 2007). Briefly, 2 mL of DPPH solution (0.1 mg mL-1 in MeOH) was mixed with 2 mL of the samples at a concentration of 200 µg mL-1. The reaction mixture was then shaken and incubated in the dark at room temperature for 30 min, and the absorbance was measured at 517 nm against a blank. Ascorbic acid was prepared similarly as a positive control, except that the antioxidant solution was replaced accordingly.
The degree of colour change was quantified using a UV-Vis spectrophotometer (LabSolutions, Shimadzu). All analyses were performed in triplicate.
2.4. Determination of total phenolic compounds (TPC)
The total phenolic content in the obtained extracts was analysed spectrometrically according to the Folin-Ciocalteu method (Lim and Quah, 2007).
Briefly, 100 µL of each extract (dissolved in MeOH) or a standard gallic acid solution was mixed with 2 mL of 2% (w/v) Na2CO3 solution. The mixture was then incubated for 5 minutes, followed by the addition of 100 µL of the Folin-Ciocalteu reagent. After a 30 min incubation at room temperature for colour development, the absorbance was measured at 750 nm using a spectrophotometer. The results were expressed in milligrams of gallic acid equivalents (GAE) per gram of dry sample.
2.5. Determination of total flavonoid content (TFC)
The total flavonoid content in the crude purslane extracts was determined using the aluminum chloride assay as previously described (Brand-Williams et al., 1995). A 50 mg sample of purslane was dissolved in 10 mL of 80% aqueous MeOH and filtered through filter paper. In a test tube, 300 µL of the extract was mixed with 3.4 mL of 30% MeOH, 150 µL of 0.5 M NaNO2, and 150 µL of 0.3 M AlCl3·6H2O, followed by thorough mixing. After a 5 min incubation, 1 mL of 1 M NaOH was added. The absorbance was measured at 510 nm using a UV-Vis spectrophotometer. A calibration curve for the total flavonoid content was generated using a standard rutin solution (concentration range of 0-100 mg/L). The total flavonoid content was expressed in milligrams of rutin equivalents per gram of dry extract.
2.6. Determination of total carotenoid content (TCC)
Isochromatic fractions of total carotenoids were evaluated as previously described (Brand-Williams et al., 1995). The components were extracted using acetone as the solvent for sample preparation. The absorbance of the samples was measured spectrophotometrically at 472 nm and 508 nm, respectively. The content of red and yellow carotenoids was expressed in mg/g of dry weight.
2.7. Determination of fatty acid composition
The fatty acid composition of purslane was determined using a gas chromatographic method. Lipids were extracted from 5 g of homogenized raw material by mixing with a chloroform-methanol solution (1:1) for 2 hours. A saturated aqueous solution of NaCl (1.0% of the total mixture volume) was added to precipitate proteins, followed by re-extraction of lipids with 5 ml of hexane. Methyl esters of fatty acids (MEFAs) were prepared using a modified ISO 5509-1978 method. For this, 1 ml of a lipid solution (10 mg) was mixed with 3 ml of a 15% acetyl chloride solution in methanol and heated at 100 °C for 2 hours. After cooling, the mixture was neutralized by adding 1.25 ml of a saturated KOH solution in methanol to adjust the pH to 5.0-6.0. MEFAs were extracted by adding 3 ml of a saturated aqueous NaCl solution and 3 ml of hexane, followed by mixing and standing for 30 minutes. A 0.2 μl sample from the clear hexane layer was taken for analysis. The analysis was performed using an Agilent 7890 gas chromatograph (Agilent Technologies, USA) equipped with a flame-ionization detector and an HP-Innowax capillary column (60 m × 0.32 mm × 0.5 μm) under a nitrogen flow. The temperature gradient ranged from 100 °C to 260 °C at a rate of 10 °C/min. The detector temperature was maintained between 250 and 300 °C. The injection volume was 1 μl, and the split ratio was 1:100. Fatty acids (C6–C24) were identified and quantified using a standard mixture of methyl esters of fatty acids (Supelco No. 47885U). Quantitative calculations of fatty acids were performed using the internal normalization method with automatic computation.
2.8. Determination of vitamins and minerals
Vitamin and mineral contents were determined based on national food product standards currently in use in Kazakhstan, compliant with interlaboratory validated protocols. The content of fat-soluble vitamins (A and E) was determined according to GOST 32307-2013 “Meat and meat products. Determination of fat-soluble vitamins content by high-performance liquid chromatography (HPLC)”, while the content of water-soluble vitamins (B1, B2, B3 (PP), B5, B6, B9, and C) was determined according to GOST R 55482-2013 “Meat and meat products. Method for determining the content of water-soluble vitamins.” Both methods were verified and applied with an extended scope of application. The content of macro- and microelements was determined after mineralization using nitric acid (HNO3). Phosphorus (P) was analyzed using photocolorimetry with molybdovanadate reduction, while calcium (Ca), magnesium (Mg), sodium (Na), iron (Fe), selenium (Se), zinc (Zn), potassium (K), and manganese (Mn) were determined using atomic absorption spectrophotometry (280FS Agilent, USA). The results are expressed as mg per 100 g of dry weight.
3. Results and Discussion
The Ferric Reducing Antioxidant Power (FRAP) assay revealed that methanolic extracts of pre-dried garden variety purslane exhibited strong antioxidant potential, with FRAP values of 43.5 ± 1.0 mg GAE g-1 of dry weight (Table 1). The phytochemical composition of purslane indicates its antioxidant potential, as previously showed by different assays (Dewanto et al., 2002). Several parts of purslane, including its leaves and stems, were tested for their antioxidant potential using the FRAP assay. This is likely due to the high total phenolic content, ascorbic acid, and β-carotene (Table 1) (Zhishen et al., 1999). Antioxidants are crucial for human health, as they reduce the risk of cell damage caused by free radicals. The study of antioxidant capacity in plant extracts. Given the demonstrated antioxidant potential of purslane in numerous studies (Alam et al., 2021; Uddin et al., 2012, 2014), the exploration of antioxidant capacity in plant extracts is of great interest for the identification of new and safer natural antioxidants for the food industry. The presence of phenolic acids in the extract of the tested plant increases the likelihood of reactions with free radicals, leading to a reduction in the number of free radicals. In our study, the DPPH radical scavenging assay (%) was used to assess the antioxidant activity of purslane extracts (Table 1). It is evident that flavonoids contribute significantly to the antioxidant potential of purslane, as demonstrated by the strong correlation between total flavonoid content (TFC) and DPPH activity (R2 = 0.996). This suggests that flavonoids may serve as the primary compounds responsible for scavenging free radicals in this plant. The moderate correlation between total phenolic content (TPC) and DPPH activity (R2 = 0.782) suggests that phenolic acids, though important, may have a secondary role compared to flavonoids. This underscores the importance of investigating specific classes of flavonoids present in purslane to better understand their contribution to the overall antioxidant profile. These insights could aid in harnessing purslane as a natural source of antioxidants for potential applications in the food and health industries.
Phenolic acids are important specialized metabolites found in plants, which are derivatives of benzoic and cinnamic acids (Rahimi et al., 2019). Numerous studies have identified various phenolic acids, such as caffeic acid, p-coumaric acid, ferulic acid, gallic acid, gentisic acid, benzoic acid, and anisic acid (Yang et al., 2018). As secondary plant metabolites, phenols or polyphenols are highly important due to their antioxidant activity through chelating redox-active metal ions, scavenging lipid free radical chains, and preventing the conversion of hydroperoxide into reactive free radicals. The total phenolic content (TPC) in the extracts, expressed as gallic acid equivalents (GAE), ranged from 16.49 to 17.27 mg GAE g-1 in our study (Table 1). Regarding TPC, showed relatively high values (Table 1). TPC values usually depend on the location of sample collection, plant growth stages, and plant age. TPC increases during the early stages of growth and decreases during maturation (Lim and Quah, 2007).
Several flavonoids have been isolated from purslane, including apigenin, kaempferol, luteolin, quercetin, isorhamnetin, kaempferol-3-O-glucoside, and rutin. Flavonoids also play a protective role against coronary diseases and contribute to vascular activation (Sicari et al., 2018). It is known that flavonoids play various biological roles in the human body due to their antioxidant, anti-inflammatory, antitumor, antiviral, and antibacterial activities (Uddin et al., 2012). Plant flavonoids represent a large group of natural phenols found in different parts of the plant, such as the root, stem, flower, and fruit. Five flavonoids were identified (Alam et al., 2015), namely kaempferol, apigenin, myricetin, quercetin, and luteolin, using capillary electrophoresis with electrochemical detection. Nayaka et al. (2014) isolated apigenin from purslane, and demonstrated its antibacterial properties. The total flavonoid content in the present study ranged from 25.4 to 27.3 mg of rutin equivalents per gram of dry sample (Table 1). Uddin et al. (2012) reported a TFC of 49.2 ± 3.4 mg rutin equivalents per gram dry weight in the methanol extract of Portulaca oleracea (purslane) Generally, the total flavonoid content in purslane varies depending on the extraction method, solvent used, and the specific variety of purslane.
It has been found that purslane contains higher amounts of β-carotene and α-tocopherol than spinach (Nayaka et al., 2014). The presence of antioxidant molecules suggests that consuming purslane may help reduce oxidative stress (Uddin et al., 2012). Due to its many essential nutrients, purslane is considered a valuable plant with high nutritional potential (Sharififar et al., 2009). The total carotenoid content in the purslane sample of 4.3 ± 0.6 mg g-1 dry extract was observed in the present study (Table 1). The leaves and stems of purslane, grown both in a growth chamber, exhibited a relatively high carotenoid content, for example, compared to the composition of spinach leaves. It has been reported that vitamin C (ascorbic acid) and beta-carotene possess antioxidant activity due to their ability to neutralize free radicals, potentially preventing cardiovascular diseases and cancer (Alam et al., 2015). The leaves showed the highest content of beta-carotene, ascorbic acid, and DPPH activity, followed by the flowers and stems. The beta-carotene content in the leaves was twice as high as in the stems and slightly higher than in the flowers. This finding is consistent with data on Australian purslane, where the beta-carotene content in the leaves was higher than in the stem (Arruda et al., 2004).
The fatty acid composition of purslane is presented in Table 2. Purslane is generally rich in polyunsaturated fatty acids (PUFAs), and it is particularly known for its omega-3 (α-linolenic acid) and omega-6 (linoleic acid) fatty acids, which are essential for human (Simopoulos et al., 1992). Several fatty acids have been isolated and identified from various parts of the purslane. It has shown that purslane contains a higher total fatty acid content than commonly consumed vegetables such as spinach, red leaf lettuce, mustard, and romaine lettuce (Uddin et al., 2014). It is recommended that a healthy diet be enriched with foods that have a higher omega-3/omega-6 ratio. Moreover, purslane leaves have a high omega-3/omega-6 ratio (Omara-Alwala et al., 1991; Davis and Kris-Etherton, 2003; Dkhil et al., 2011). Generally, purslane is one of the richest green plant sources of omega-3 fatty acids. The presence of essential fatty acids in purslane offers benefits for vegetarians, as their diets might lack sufficient omega-3 fatty acids (Guil-Guerrero and Rodríguez-García, 1999). Purslane lowers cholesterol and triglyceride levels while increasing beneficial high-density lipoproteins (HDL). It has also been reported to reduce the incidence of cancer and heart disease, possibly due in part to its naturally occurring omega-3 fatty acids (Uddin et al., 2014). Purslane contains the highest amount of alpha-linolenic acid, an omega-3 fatty acid essential for human nutrition, compared to any other leafy green vegetable. It contains 300-400 mg of alpha-linolenic acid (C18:3) per 100 g and is also a rich source of linoleic acid (C18:2).
When compared with vitamin content from Uddin et al. (2014), the B vitamin content in our results was found to be comparable. The values for thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and pyridoxine (B6) were generally within similar ranges, with minor variations that could be attributed to differences in measurement methods, sample variability, or environmental factors affecting the nutrient composition of purslane. The vitamin C content was lower than in Assad et al. (2025) and Oliveira et al. (2013), but similar to Souza et al. (2021). The vitamin A and E contents were below the limit of detection in the study. This was expected for vitamin A (retinol), as retinol forms of vitamin A are exclusive to animal products (e.g., liver, dairy). Plants like purslane contain provitamin A carotenoids (e.g., beta-carotene) that convert to retinol in the human body. For vitamin E, our undetectable results contrast with literature values (approximately 12000 µg 100 g-1 in Nemzer et al. (2020). However, despite the lower content of some vitamins in this study, compared to the recommended daily intake, purslane still offers beneficial properties. When included in a well-balanced diet, it presents an alternative, more affordable, and accessible source of B vitamins and minerals.
When comparing the nutritional composition of purslane in our study (Table 3) to previous results reported by Almasoud and Salem (2014), we observed substantial differences in mineral content. Notably, several minerals were present at significantly higher concentrations in our samples: calcium was approximately six times higher, potassium twice as high, magnesium about 20 times higher, iron nearly eight times higher, and phosphorus five times higher. In contrast, sodium levels were about half of those reported by Almasoud and Salem (2014). The concentrations of zinc and manganese in our samples were similar to those reported by Petropoulos et al. (2016), and the selenium content also aligned closely with their findings. These differences may be attributed to variations in geographic origin, environmental conditions, and soil composition, all of which can influence the nutritional profile of purslane.
Percentage of fat and nitrogen, and the concentrations of vitamins and minerals in purslane.
It should be noted that the cultivation method in the present study differed from typical practices for common purslane. Our study used a short cultivation period of 24 days, which is shorter than the typical growth cycle. The shorter cultivation period likely resulted in harvesting young plants before they reached full maturity. Additionally, in our study we harvested both stems and leaves, dried them at 30°C for 48 hours, and ground them together, while other studies utilised leaves only.
4. Conclusion
The present study highlights the significant potential of purslane as a natural antioxidant for use in the food industry. The findings suggest that purslane is a rich source of bioactive compounds, particularly phenolic compounds and flavonoids, which contribute to its strong antioxidant activity. While the study found some variations in vitamin and mineral content compared to previous research, purslane still demonstrates potential as a valuable source of nutrients, particularly B vitamins and minerals, making it a beneficial addition to a balanced diet. These results support the use of purslane as a natural alternative to synthetic additives, in line with current trends favoring functional foods. Further research should focus on scaling up purslane cultivation through community-based farming, developing markets for purslane-based products, conducting public awareness campaigns about its nutritional benefits, and integrating purslane into food policies to support food security initiatives in arid regions.
Acknowledgements
This research is funded by the Ministry of Science and Higher Education of the Republic of Kazakhstan (BR21882184).
Data Availability Statement
Data will be made available upon reasonable request to the corresponding author.
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Editor:
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