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

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Relation http://ir.cftri.com/12045/
http://dx.doi.org/10.1007/s13197-015-1741-3
 
Title Impact of dehydration of purslane on retention of bioactive
molecules and antioxidant activity.
 
Creator Niharika, Shanker
Sukumar, Debnath
 
Subject 23 Vegetables
02 Drying and Dehydration
 
Description 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 (100MW, 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12045/1/Journal%20of%20Food%20Science%20and%20Technology%20October%202015%2C%20Volume%2052%2C%20Issue%2010%2C%20pp%206631-6638.pdf
Niharika, Shanker and Sukumar, Debnath (2015) Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity. Journal of Food Science and Technology, 52 (10). pp. 6631-6638. ISSN 0022-1155