Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids
Date
2015Language
en
Sujet
Résumé
Common purslane (Portulaca oleracea L.) is an annual weed rich in omega-3 fatty acids which is consumed for its edible leaves and stems. In the present study six different genotypes of common purslane (A-F) were evaluated for their nutritional value and chemical composition. Nutritional value and chemical composition depended on genotype. Oxalic acid content was the lowest for genotype D, whereas genotypes E and F are more promising for commercial cultivation, since they have low oxalic acid content. Genotype E had a very good antioxidant profile and a balanced composition of omega-3 and omega-6 fatty acids. Regarding yield, genotype A had the highest yield comparing to the other genotypes, whereas commercial varieties (E and F) did not differ from genotypes B and C. This study provides new information regarding common purslane bioactive compounds as affected by genotype and could be further implemented in food industry for products of high quality and increased added value. © 2015, Springer Science+Business Media New York.
Collections
Related items
Showing items related by title, author, creator and subject.
-
The effects of specific omega-3 and omega-6 polyunsaturated fatty acids and antioxidant vitamins on gait and functional capacity parameters in patients with relapsing-remitting multiple sclerosis
(2021)Patients with multiple sclerosis (MS) are characterized by, among other symptoms, impaired functional capacity and walking difficulties. Polyunsaturated fatty acids (PUFAs) have been found to improve MS patients’ clinical ... -
Assessment of Fatty Acid Allocation in Plasma and Tissues in Piglets, Using Feed Supplemented with Byproducts from Processed Olive Mill Wastewater
(2016)BACKGROUND/AIM: A previous study revealed the improvement of redox status in blood and tissues of young piglets (ablactation period), that consumed feed containing polyphenolic additives from byproducts of processed olive ... -
Effects of dietary grape pomace supplementation on performance, carcass traits and meat quality of lambs
(2018)Background/Aim: A previous study revealed that the inclusion of grape pomace (GP) in the diet for growing lambs had beneficial effects on the redox status and fecal microbiota. Herein, we investigated the effect of GP ...