Araştırma Makalesi
Chemical Properties and Antioxidant Activity of Different Extracts from Purslane (Portulaca Oleracea L.)
Öz
Purslane (Portulaca oleracea L.) has been known as a medical herb with valuable nutritional and pharmacological properties. Herein, water, methanol, and acetone extracts were prepared from two morphologically different purslane samples, thereafter their content of β-carotene, chlorophyll a and b, total phenolic compounds (TPC), total flavonoids, and total flavonols was evaluated. Additionally, DPPH• scavenging activity and ferrous iron (Fe+2) chelating activity of these extracts were also measured. The acetone extract had the highest amounts of β-carotene (14.16 mg g-1 DW), chlorophyll a (40.46 mg g-1 DW), chlorophyll b (9.94 mg g-1 DW), TPC (51.01 mg GAE g-1 DW), flavonoids (133.23 mg RE g-1 DW), and flavonols (46.94 mg RE g-1 DW). Whereas the lowest values were observed in the water extract, as 0.03 mg g-1 DW, 0.03 mg g-1 DW, 0.06 mg g-1 DW, (34.24 mg GAE g-1 DW, 10.98 mg RE g-1 DW, 3.28 mg RE g-1 DW, respectively. The acetone extract also showed higher DPPH• scavenging activity (IC50 = 57.23 µg mL-1) compared to methanol (IC50 = 65.80 µg mL-1) and water (IC50 = 71.47 µg mL-1) extracts. Regarding the ferrous iron (Fe+2) chelating activity, methanol extract exhibited the highest value followed by water and acetone extracts, being 12.78, 10.20 and 6.08%, respectively. A positive correlation was detected between the DPPH• scavenging activities of the purslane extracts and their content of TPC, flavonoid, flavonol, β-carotene, chlorophyll a, and chlorophyll b. On the other hand, there was no significant correlation between chelating activity of the extracts and their content of β-carotene, chlorophyll a, TPC, flavonoids, flavonols, and DPPH scavenging activity. Purslane extracts could be suggested as a natural antioxidant substance for many pharmaceutical and food applications.
Anahtar Kelimeler
Portulaca oleracea Purslane extract DPPH• scavenging activity Phenolic compound Metal chelating
Kaynakça
- Alam, M. A., Juraimi, A. S., Rafii, M. Y., Abdul Hamid, A., Aslani, F., Hasan, M. M., Mohd Zainudin, M. A. and Uddin, M. K. (2014a). Evaluation of antioxidant compounds, antioxidant activities, and mineral composition of 13 collected purslane (Portulaca oleracea L.) accessions. BioMed Research International, 2014: 296063. https://doi.org/10.1155/2014/296063
- Alam, M. A., Juraimi, A. S., Rafii, M. Y., Abdul Hamid, A., Kamal Uddin, M., Alam, M. Z. and Latif, M. A. (2014b). Genetic improvement of purslane (Portulaca oleracea L.) and its future prospects. Molecular Biology Reports, 41(11): 7395-7411. https://doi.org/10.1007/s11033-014-3628-1
- Al-Dabbas, M. (2017). Antioxidant activity of different extracts from the aerial part of Moringa peregrina (Forssk.) Fiori, from Jordan. Pakistan Journal of Pharmaceutical Sciences, 30: 2151-2157.
- Almaraz-Abarca, N., da Graça Campos, M., Ávila-Reyes, J. A., Naranjo-Jiménez, N., Herrera Corral, J. and González-Valdez, L. S. (2007). Antioxidant activity of polyphenolic extract of monofloral honeybee-collected pollen from mesquite (Prosopis juliflora, Leguminosae). Journal of Food Composition and Analysis, 20(2): 119-124. https://doi.org/10.1016/j.jfca.2006.08.001
- Ávila-Román, J., Soliz-Rueda, J. R., Bravo, F. I., Aragonès, G., Suárez, M., Arola-Arnal, A., Mulero, M., Salvadó, M.-J., Arola, L., Torres-Fuentes, C. and Muguerza, B. (2021). Phenolic compounds and biological rhythms: Who takes the lead? Trends in Food Science & Technology, 113: 77-85. https://doi.org/10.1016/j.tifs.2021.04.050
- Aziz, D. M., Taher, S. G. and Hama, J. R. (2016). Isolation and ıdentification of new alkaloids from purslane (Portulaca oleracea L.) leaves using HPLC/ESI-MS. MOJ Food process Technol, 2(4): 00047.
- Barba, F. J., Esteve, M. J. and Frígola, A. (2014). Chapter 11 - Bioactive Components from Leaf Vegetable Products. In R. Atta ur (Ed.), Studies in Natural Products Chemistry (Vol. 41, pp. 321-346). Elsevier. https://doi.org/10.1016/B978-0-444-63294-4.00011-5
- Barros, L., Cabrita, L., Boas, M. V., Carvalho, A. M. and Ferreira, I. C. F. R. (2011). Chemical, biochemical and electrochemical assays to evaluate phytochemicals and antioxidant activity of wild plants. Food Chemistry, 127(4): 1600-1608. https://doi.org/10.1016/j.foodchem.2011.02.024
- Binici, H. I. and Şat, I. G. (2021). Melatonin and melatonin-rich foods. Journal of the Institute of Science and Technology, 11(3): 2062-2068. https://doi.org/10.21597/jist.906094
- Binici, H. I., Şat, I. G. and Aoudeh, E. (2021). The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea). Turkish Journal of Agriculture and Forestry, 45(5): 680-689. https://doi.org/10.3906/tar-2012-60
- Brand-Williams, W., Cuvelier, M. E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Cai, Y., Luo, Q., Sun, M. and Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life sciences, 74(17): 2157-2184.
- Cho, Y. J., Ju, I. S., Kwon, O. J., Chun, S.-S., An, B. J. and Kim, J. H. J. A. B. C. (2008). Biological and antimicrobial activity of Portulaca oleracea. Applied Biological Chemistry, 51(1): 49-54.
- Dkhil, M., Abdel Moneim, A., Al-Quraishy, S. and Awadallah, R. (2011). Antioxidant effect of purslane (Portulaca oleracea) and its mechanism of action. Journal of medicinal plant research, 5: 1589-1563.
- Hassan, A. (2014). Chemical and remedial effects of purslane (Portulaca oleracea) plant. Life Science Journal, 11, 31-42.
- Erkan, N. (2012). Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L. Food Chemistry, 133(3): 775-781. https://doi.org/10.1016/j.foodchem.2012.01.091
- Ghosh, P., Das, P., Mukherjee, R., Banik, S., Karmakar, S. and Chatterjee, S. (2018). Extraction and quantification of pigments from Indian traditional medicinal plants: A comparative study between tree, shrub, and herb. International Journal of Pharmaceutical Sciences and Research, 9(7): 3052-3059.
- Güngören, M. (2016). In-vitro determination of antioksidative capacity of culturaly grown and wild purslane (Portulaca oleracea L.) in different regions (MSc Thesis) Fırat University, Graduate School of Natural and Applied Sciences, Department of Chemistry, Elazığ, Türkiye.
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- Hussien, H. (2016). Development of gluten free snacks fortified with purslane (Portulaca oleracea) powder. Journal of Food and Nutrition Sciences, 4: 136. https://doi.org/10.11648/j.jfns.20160406.11
- Kök, D., Bahar, E., Korkutal, İ., Bal, E., Alço, T., Candar, S., and Yaşasin, A. S. (2018). Determination of phytochemical properties in genetic materials collected from grapevines (Vitis spp.) found in natural flora of ganos mountains. Journal of Tekirdag Agricultural Faculty, 15(3): 52-60.
- Kumar, K. S., Ganesan, K. and Rao, P. V. S. (2008). Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty – An edible seaweed. Food Chemistry, 107(1): 289-295. https://doi.org/10.1016/j.foodchem.2007.08.016
- Kumar, S. and Pandey, A. K. (2013). Chemistry and biological activities of flavonoids: an overview. The Scientific World Journal, 2013: 162750. https://doi.org/10.1155/2013/162750
- Liu, L., Howe, P., Zhou, Y. F., Xu, Z. Q., Hocart, C. and Zhang, R. (2000). Fatty acids and β-carotene in Australian purslane (Portulaca oleracea) varieties. Journal of chromatography A, 893(1): 207-213.
- Miliauskas, G., Venskutonis, P. R. and van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85(2): 231-237. https://doi.org/10.1016/j.foodchem.2003.05.007
- Mishra, V., Bachheti, R. and Husen, A. (2011). Medicinal Uses of Chlorophyll: A Critical Overview. In H. L. a. E. Salcedo (Ed.), Chlorophyll: Structure, Function and Medicinal Uses (pp. 177-196). Nova Science Publishers, Inc.
- Naczk, M. and Shahidi, F. (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1523-1542. https://doi.org/10.1016/j.jpba.2006.04.002
- Pękal, A. and Pyrzynska, K. (2014). Evaluation of aluminium complexation reaction for flavonoid content assay. Food Analytical Methods, 7(9): 1776-1782. https://doi.org/10.1007/s12161-014-9814-x
- Peksel, A., Arisan-Atac, I. and Yanardag, R. (2006). Antioxidant activities of aqueous extracts of purslane (Portulaca Oleracea subsp. Sativa l.). Italian journal of Food Science, 18(3): 295-308.
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Semizotunun (Portulaca Oleracea L.) Farklı Ekstraktlarının Kimyasal Özellikleri ve Antioksidan Aktivitesi
Öz
Semizotu (Portulaca oleracea L.), besinsel değeri ve farmakolojik özellikleri ile tıbbi bir bitki olarak bilinmektedir. Çalışmada, morfolojik olarak farklı özelliklere sahip iki semizotu örneğinin su, metanol ve aseton kullanılarak üç farklı çözücü ile ekstraktları elde edilmiştir. Elde edilen ekstraktların β-karoten, klorofil a ve b, toplam fenolik madde (TFM), toplam flavonoid ve toplam flavonol içerikleri belirlenmişe olarak bu ekstraktların DPPH• radikal giderme aktivitesi ve Ferrous iron (Fe+2) çelatlama aktivitesi de ölçülmüştür. Aseton ekstraktının en yüksek β-karoten (14.16 mg g-1 DW), klorofil a (40.46 mg g-1 DW), klorofil b (9.94 mg g-1 DW), total fenolik madde (51.01 mg GAE g-1 DW), flavonoid (133.23 mg RE g-1 DW) ve flavonol (46.94 mg RE g-1 DW) içeriğine sahip olduğu tespit edilmiştir. En düşük değerleri ise, sırasıyla 0.03 mg g-1 DW, 0.03 mg g-1 DW, 0.06 mg g-1 DW, 34.24 mg GAE g-1 DW, 10.98 mg REg-1 DW, 3.28 mg RE g-1 DW su ekstraktında bulunmuştur. Ayrıca aseton ekstraktının (IC50 = 57.23 µg mL-1) metanol (IC50 = 65.80 µg mL-1) ve su (IC50 = 71.47 µg mL-1) ekstraktlarına kıyasla daha yüksek DPPH• giderme aktivitesi gösterdiği belirlenmiştir. Ferro demir (Fe+2) çelatlama aktivitesi bakımından, metanol ekstraktı (%12.78) en yüksek ferro demir (Fe+2) çelatlama aktivitesi göstermiş, bunu sırası ile su ekstraktı (%10.20) ve aseton ekstraktı (%6.08) takip etmiştir. Semizotu ekstraktlarının DPPH• giderme aktivitesi ile total fenolik madde, flavonoid, flavonol, β-karoten, klorofil a ve klorofil b içerikleri arasında pozitif bir korelasyon izlenmiştir. Öte yandan, ekstraktların ferro demir (Fe+2) çelatlama aktivitesi ile β-karoten, klorofil a, TFM, flavonoid ve flavonol içerikleri ve DPPH• giderme aktivitesi arasında önemli bir korelasyon tespit edilmemiştir. Semizotu ekstraktlarının çeşitli farmasötik ve gıda sanayiinde doğal antioksidan madde olarak kullanılması önerilebilir.
Anahtar Kelimeler
Portulaca oleracea Semizotu ekstraktı DPPH• giderme aktivitesi Fenolik bileşikler Çelatlama aktivitesi
Kaynakça
- Alam, M. A., Juraimi, A. S., Rafii, M. Y., Abdul Hamid, A., Aslani, F., Hasan, M. M., Mohd Zainudin, M. A. and Uddin, M. K. (2014a). Evaluation of antioxidant compounds, antioxidant activities, and mineral composition of 13 collected purslane (Portulaca oleracea L.) accessions. BioMed Research International, 2014: 296063. https://doi.org/10.1155/2014/296063
- Alam, M. A., Juraimi, A. S., Rafii, M. Y., Abdul Hamid, A., Kamal Uddin, M., Alam, M. Z. and Latif, M. A. (2014b). Genetic improvement of purslane (Portulaca oleracea L.) and its future prospects. Molecular Biology Reports, 41(11): 7395-7411. https://doi.org/10.1007/s11033-014-3628-1
- Al-Dabbas, M. (2017). Antioxidant activity of different extracts from the aerial part of Moringa peregrina (Forssk.) Fiori, from Jordan. Pakistan Journal of Pharmaceutical Sciences, 30: 2151-2157.
- Almaraz-Abarca, N., da Graça Campos, M., Ávila-Reyes, J. A., Naranjo-Jiménez, N., Herrera Corral, J. and González-Valdez, L. S. (2007). Antioxidant activity of polyphenolic extract of monofloral honeybee-collected pollen from mesquite (Prosopis juliflora, Leguminosae). Journal of Food Composition and Analysis, 20(2): 119-124. https://doi.org/10.1016/j.jfca.2006.08.001
- Ávila-Román, J., Soliz-Rueda, J. R., Bravo, F. I., Aragonès, G., Suárez, M., Arola-Arnal, A., Mulero, M., Salvadó, M.-J., Arola, L., Torres-Fuentes, C. and Muguerza, B. (2021). Phenolic compounds and biological rhythms: Who takes the lead? Trends in Food Science & Technology, 113: 77-85. https://doi.org/10.1016/j.tifs.2021.04.050
- Aziz, D. M., Taher, S. G. and Hama, J. R. (2016). Isolation and ıdentification of new alkaloids from purslane (Portulaca oleracea L.) leaves using HPLC/ESI-MS. MOJ Food process Technol, 2(4): 00047.
- Barba, F. J., Esteve, M. J. and Frígola, A. (2014). Chapter 11 - Bioactive Components from Leaf Vegetable Products. In R. Atta ur (Ed.), Studies in Natural Products Chemistry (Vol. 41, pp. 321-346). Elsevier. https://doi.org/10.1016/B978-0-444-63294-4.00011-5
- Barros, L., Cabrita, L., Boas, M. V., Carvalho, A. M. and Ferreira, I. C. F. R. (2011). Chemical, biochemical and electrochemical assays to evaluate phytochemicals and antioxidant activity of wild plants. Food Chemistry, 127(4): 1600-1608. https://doi.org/10.1016/j.foodchem.2011.02.024
- Binici, H. I. and Şat, I. G. (2021). Melatonin and melatonin-rich foods. Journal of the Institute of Science and Technology, 11(3): 2062-2068. https://doi.org/10.21597/jist.906094
- Binici, H. I., Şat, I. G. and Aoudeh, E. (2021). The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea). Turkish Journal of Agriculture and Forestry, 45(5): 680-689. https://doi.org/10.3906/tar-2012-60
- Brand-Williams, W., Cuvelier, M. E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Cai, Y., Luo, Q., Sun, M. and Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life sciences, 74(17): 2157-2184.
- Cho, Y. J., Ju, I. S., Kwon, O. J., Chun, S.-S., An, B. J. and Kim, J. H. J. A. B. C. (2008). Biological and antimicrobial activity of Portulaca oleracea. Applied Biological Chemistry, 51(1): 49-54.
- Dkhil, M., Abdel Moneim, A., Al-Quraishy, S. and Awadallah, R. (2011). Antioxidant effect of purslane (Portulaca oleracea) and its mechanism of action. Journal of medicinal plant research, 5: 1589-1563.
- Hassan, A. (2014). Chemical and remedial effects of purslane (Portulaca oleracea) plant. Life Science Journal, 11, 31-42.
- Erkan, N. (2012). Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L. Food Chemistry, 133(3): 775-781. https://doi.org/10.1016/j.foodchem.2012.01.091
- Ghosh, P., Das, P., Mukherjee, R., Banik, S., Karmakar, S. and Chatterjee, S. (2018). Extraction and quantification of pigments from Indian traditional medicinal plants: A comparative study between tree, shrub, and herb. International Journal of Pharmaceutical Sciences and Research, 9(7): 3052-3059.
- Güngören, M. (2016). In-vitro determination of antioksidative capacity of culturaly grown and wild purslane (Portulaca oleracea L.) in different regions (MSc Thesis) Fırat University, Graduate School of Natural and Applied Sciences, Department of Chemistry, Elazığ, Türkiye.
- Güngören, M., Saydam, S. and Karataş, F. (2017). Farklı yörelerdeki yabani semizotu (Portulaca Oleracea L.) ile kültür ortamında yetiştirilmiş semizotunun ın vitro antioksidatif kapasitesinin belirlenmesi. Fırat Üniversitesi Fen Bilimleri Dergisi, 29(2): 15-22.
- Habibian, M., Sadeghi, G. and Karimi, A. (2020). Phytochemicals and antioxidant properties of solvent extracts from purslane (Portulaca oleracea L.): A preliminary study. Food Science and Engineering, 1(1): 1-12.
- Hussien, H. (2016). Development of gluten free snacks fortified with purslane (Portulaca oleracea) powder. Journal of Food and Nutrition Sciences, 4: 136. https://doi.org/10.11648/j.jfns.20160406.11
- Kök, D., Bahar, E., Korkutal, İ., Bal, E., Alço, T., Candar, S., and Yaşasin, A. S. (2018). Determination of phytochemical properties in genetic materials collected from grapevines (Vitis spp.) found in natural flora of ganos mountains. Journal of Tekirdag Agricultural Faculty, 15(3): 52-60.
- Kumar, K. S., Ganesan, K. and Rao, P. V. S. (2008). Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty – An edible seaweed. Food Chemistry, 107(1): 289-295. https://doi.org/10.1016/j.foodchem.2007.08.016
- Kumar, S. and Pandey, A. K. (2013). Chemistry and biological activities of flavonoids: an overview. The Scientific World Journal, 2013: 162750. https://doi.org/10.1155/2013/162750
- Liu, L., Howe, P., Zhou, Y. F., Xu, Z. Q., Hocart, C. and Zhang, R. (2000). Fatty acids and β-carotene in Australian purslane (Portulaca oleracea) varieties. Journal of chromatography A, 893(1): 207-213.
- Miliauskas, G., Venskutonis, P. R. and van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85(2): 231-237. https://doi.org/10.1016/j.foodchem.2003.05.007
- Mishra, V., Bachheti, R. and Husen, A. (2011). Medicinal Uses of Chlorophyll: A Critical Overview. In H. L. a. E. Salcedo (Ed.), Chlorophyll: Structure, Function and Medicinal Uses (pp. 177-196). Nova Science Publishers, Inc.
- Naczk, M. and Shahidi, F. (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1523-1542. https://doi.org/10.1016/j.jpba.2006.04.002
- Pękal, A. and Pyrzynska, K. (2014). Evaluation of aluminium complexation reaction for flavonoid content assay. Food Analytical Methods, 7(9): 1776-1782. https://doi.org/10.1007/s12161-014-9814-x
- Peksel, A., Arisan-Atac, I. and Yanardag, R. (2006). Antioxidant activities of aqueous extracts of purslane (Portulaca Oleracea subsp. Sativa l.). Italian journal of Food Science, 18(3): 295-308.
- Pérez-Gálvez, A., Viera, I. and Roca, M. (2020). Carotenoids and chlorophylls as antioxidants. Antioxidants (Basel), 9(6): 505. https://doi.org/10.3390/antiox9060505
- Petropoulos, S. Α., Karkanis, A., Fernandes, Â., Barros, L., Ferreira, I. C., Ntatsi, G., Petrotos, K., Lykas, C. and Khah, E. (2015). Chemical composition and yield of six genotypes of common purslane (Portulaca oleracea L.): An alternative source of omega-3 fatty acids. Plant Foods for Human Nutrition, 70(4): 420-426.
- Poeydomenge, G. Y. and Savage, G. P. (2007). Oxalate content of raw and cooked purslane. Journal of Food, Agriculture and Environment, 5(1): 124-128.
- Saffaryazdi, A., Ganjeali, A., Farhoosh, R.and Cheniany, M. (2020). Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stages. Physiology and Molecular Biology of Plants, 26(7): 1519-1529. https://doi.org/10.1007/s12298-020-00836-9
- Sallam, E. M. and Anwar, M. M. (2017). Antioxidant activity of some extracts from gamma irradiated purslane (Portulaca oleracea) plant. International Journal of Agriculture and Biology, 19(1): 48-52.
- Seyoum, A., Asres, K. and El-Fiky, F. K. (2006). Structure–radical scavenging activity relationships of flavonoids. Phytochemistry, 67(18): 2058-2070. https://doi.org/10.1016/j.phytochem.2006.07.002
- Shashirekha, M. N., Mallikarjuna, S. E. and Rajarathnam, S. (2015). Status of bioactive compounds in foods, with focus on fruits and vegetables. Critical Reviews in Food Science and Nutrition, 55(10): 1324-1339. https://doi.org/10.1080/10408398.2012.692736
- Silva, R. and Carvalho, I. S. (2014). In vitro antioxidant activity, phenolic compounds and protective effect against DNA damage provided by leaves, stems and flowers of Portulaca oleracea (Purslane). Natural Product Communications, 9(1): 45-50.
- Simopoulos, A. P., Tan, D.-X., Manchester, L. C. and Reiter, R. J. (2005). Purslane: a plant source of omega-3 fatty acids and melatonin. Journal of Pineal Research, 39(3): 331-332.
- Siriamornpun, S. and Suttajit, M. (2010). Microchemical components and antioxidant activity of different morphological parts of Thai wild purslane (Portulaca oleracea). Weed Science, 58(3): 182-188. https://doi.org/10.1614/WS-D-09-00073.1
- Tadhani, M. B., Patel, V. H. and Subhash, R. (2007). In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis, 20(3): 323-329. https://doi.org/10.1016/j.jfca.2006.08.004
- Tahmaz Karaman, H., Yüksel, K. D., Söylemezoğlu, G. and Çelik, H. (2022). Phenolic compound and antioxidant capacity contents of Vitis labrusca. L. genotypes. Journal of Tekirdag Agircultural Faculty, 19(2): 318-331. https://doi.org/https://doi.org/10.33462/jotaf.952108
- Uddin, M. K., Juraimi, A. S., Ali, M. E. and Ismail, M. R. (2012a). Evaluation of antioxidant properties and mineral composition of Purslane (Portulaca oleracea L.) at different growth stages. International journal of molecular sciences, 13(8): 10257-10267. https://doi.org/10.3390/ijms130810257
- Uddin, M. K., Juraimi, A. S., Anwar, F., Hossain, M. A. and Alam, M. A. (2012b). Effect of salinity on proximate mineral composition of purslane (Portulca oleracea L.). Australian Journal of Crop Science, 6(12): 1732-1736.
- Uddin, M. K., Juraimi, A. S., Hossain, M. S., Nahar, M. A. U., Ali, M. E. and Rahman, M. M. (2014). Purslane weed (Portulaca oleracea): A prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes. The Scientific World Journal, 2014: 951019. https://doi.org/10.1155/2014/951019
- Ünal, K. (2017). The effect of clove and cinnamon on some physicochemical properties of sucuk produced by different animal fat types. Journal of Tekirdag Agircultural Faculty, 14(3): 55-65.
- Wang, T., Jónsdóttir, R. and Ólafsdóttir, G. (2009). Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chemistry, 116(1): 240-248. https://doi.org/10.1016/j.foodchem.2009.02.041
- Xu, D. P., Li, Y., Meng, X., Zhou, T., Zhou, Y., Zheng, J., Zhang, J. J. and Li, H. B. (2017). Natural antioxidants in foods and medicinal plants: extraction, assessment and resources. International Journal of Molecular Sciences, 18(1): 96. https://doi.org/10.3390/ijms18010096
- YouGuo, C., ZongJi, S. and XiaoPing, C. (2009). Evaluation of free radicals scavenging and immunity-modulatory activities of Purslane polysaccharides. International Journal of Biological Macromolecules, 45(5): 448-452. https://doi.org/10.1016/j.ijbiomac.2009.07.009
- Youssef, K. M. and Mokhtar, S. M. (2014). Effect of drying methods on the antioxidant capacity, color and phytochemicals of Portulaca oleracea L. leaves. Journal of Nutrition & Food Sciences, 4(6): 4-6.
Toplam 50 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Bahçe Bitkileri Yetiştirme ve Islahı (Diğer) |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 24 Ocak 2024 |
| Yayımlanma Tarihi | 30 Ocak 2024 |
| Gönderilme Tarihi | 18 Ocak 2023 |
| Kabul Tarihi | 10 Nisan 2023 |
| Yayımlandığı Sayı | Yıl 2024 Cilt: 21 Sayı: 1 |
