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Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity

Author:
Shanker, Niharika, Debnath, Sukumar
Source:
Journal of food science and technology 2015 v.52 no.10 pp. 6631-6638
ISSN:
0022-1155
Subject:
Portulaca oleracea, alpha-linolenic acid, antioxidant activity, drying, ethanol, humidity, methanol, omega-3 fatty acids, polyphenols, rehydration, solvents, temperature
Abstract:
Purslane (Portulaca oleracea L.) has several health benefits, such as it reduces risk of CVD, obesity and diabetes. The objective of the study was to investigate the effect of different drying on retention of bioactive molecules, such as omega-3 fatty acids, total phenolic content and antiradical activity of purslane. Five different dehydration methods including microwave (100 MW, 5 min), tray, vacuum, low temperature low humidity, infrared were used at 55–60 °C for 5–7 h for dehydration of purslane. Three solvents, viz. water, ethanol and methanol were used for extraction of bioactive molecules from purslane. Total polyphenol content, antiradical activity and rehydration ratio of the bioactive molecules were determined. Results revealed that total PUFA, α-linolenic acid (ALA), total polyphenol content and antiradical activity were found to retain in the dried purslane in the range of (47.9–59.9 %), (42.5–50 %), (188–408GAE/100 g) and (33.0–88.8 mg/100 g) respectively. The highest values of ALA, total polyphenol content and antiradical activity were found to obtain in the vacuum dried sample. Rehydration ratio was found in the range of 3.2–4.3 and vacuum dried purslane showed maximum rehydration. It could be concluded that vacuum dehydration of purslane is an effective method for retention of bioactive molecules and good rehydration behaviour of dried purslane.
Agid:
4406767