Carbohydrate content and in vitro antioxidant capacity of different extracts of fresh Bulgarian Portulaca oleracea L.
In the present study the carbohydrate content of aqueous extracts of fresh Portulaca oleracea leaves and stems was assessed in details for the first time. The total phenolic content was appraised and the antioxidant capacity of the obtained by different extraction procedures extracts was evaluated as well. To determine the antioxidant activities of the extracts, several complementary tests were used. The leaves extracts showed the higher results in accordance with the DPPH and the FRAP assays. The present study revealed that the leaves are rich in polyphenolics, and due to the established carbohydrate constituents in both leaves and stems the plant extracts can be used as a natural source of antioxidants in culinary and as ingredient with nutritional value
Portulaca oleracea L. or common purslane is a warm climate annual plant from Portulacaceae family. This plant has been used since the time of the Egyptians as a vegetable, spice, and a medicinal plant. Nowadays the WHO considered Portulaca oleracea as one of the mostly used medicinal herbs and it has been given the term Global Panacea (1, 2).
Leaves and stems of purslane can be eaten cooked in soups and several dishes. But the most frequent use of the plant is raw in mixed salads, particularly appreciated for its succulence and slight sourish taste, which is similar to water-cress or spinach (3).
The use of natural antioxidants from plants does not induce side effects, while synthetic antioxidants were found to have genotoxic effect (4, 5). Therefore, the investigations of biological active plants as a potential natural source of antioxidants are numerous. The increased interest in application of natural products as anti-aging, anti-inflammatory, antimicrobial sources engendered the researchers’ activity in studying the antioxidant activity of fresh P. oleracea L. which is the purpose of the present stud ...