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

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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.

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Acknowledgement

The authors thank Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore for his constant encouragement and support. The first author gratefully acknowledges U.G.C for providing the financial assistance in the form of JRF to carry out the present investigation.

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  1. Department of Lipid Science and Traditional Foods, CSIR-Central Food Technological Research Institute, Mysore, 570020, India

    Niharika Shanker & Sukumar Debnath

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  1. Niharika Shanker
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  2. Sukumar Debnath
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Correspondence to Sukumar Debnath.

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Shanker, N., Debnath, S. Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity. J Food Sci Technol 52, 6631–6638 (2015). https://doi.org/10.1007/s13197-015-1741-3

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  • DOI: https://doi.org/10.1007/s13197-015-1741-3

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