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Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination

Gunenc, Aynur, Rowland, Owen, Xu, Hengguang, Marangoni, Alejandro, Hosseinian, Farah
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 246-250
Portulaca oleracea, alkylresorcinols, alpha-linolenic acid, functional foods, gas chromatography, germination, linoleic acid, oleic acid, oxygen radical absorbance capacity, seeds
It was aimed to examine fatty acids (FAs) and phenolics profiles, antioxidant potentials as well as alkylresorcinols (ARs/phenolic lipids) presence in purslane seeds. GC-FID revealed thirteen FAs (C14:0-C24:1), being linoleic acid (C18:2) the most abundant (%33.89 ± 0.47), followed by α-linolenic acid (C18:3, %22.47 ± 0.23) and oleic acid (C18:1, %18.76 ± 0.88). HPLC-PDA showed ten different phenolic components in soluble free, soluble conjugated and bound fractions of both germinated and non-germinated purslane seeds. Germination showed 1.5 folds more total phenolic (466.72 ± 3.10) compared to the non-germinated purslane extracts (315.02 ± 1.90). Highest phenolic contents for germinated and non-germinated seeds were in soluble free (291.73 ± 5.79μg/g) and bound (159.48 ± 2.33μg/g) forms, respectively. Oxygen radical absorbance capacity (ORAC) was higher in the germinated (3.86 ± 0.15 μmol TE/g) than non-germinated seeds (1.10 ± 0.01 μmol TE/g). ARs have been, first time, reported in germinated (215.2 ± 27.1) and non-germinated seeds (77.1 ± 1.9). Purslane ARs and FAs may have promising functionality for applications in functional food products.