Alkylresorcinol in Portulaca Oleracea (Purslane) Seeds as a New Source of Dietary Phenolic Lipid

Abstract

As individuals in today's society become more informed and considerate about what they consume, the food industry is shifting towards identifying and incorporating natural, healthy and safe ingredients in manufactured foods. This study identified, quantified and optimized extraction yields of alkylresorcinol from seeds of the Portulaca oleracea (purslane) plant.Supercritical fluid extraction using CO2 and 10% ethanol as a co-solvent yielded the highest amount of total alkylresorcinols at 577.9 mg/100 g of dry material. Oxygen radical absorbance capacity, total phenolic content and 2,2 diphenyl-1-picrylhydrazyl inhibition assays were performed to assess the antioxidant capacity of purslane seeds resulting in values of 136.1  8.72 μmol TE/g, 7.67  0.64 mg GAE/g and 14.5  1.02 %, respectively. Purslane's aptitude to contribute to oxidative stability of margarine evaluated with Rancimat resulted in an increase of induction time from a baseline 1.18h to 2.00h.In a separate study, alkylresorcinol homologues C15, C17, C19, C21, C23 and C25 demonstrated high ability to delay the onset of rancidification in margarine to a range of 10.98 -12.80h, with C15 performing best amongst the six homologues. Alkylresorcinols were shown to possess the ability to incorporate within and permeate through a polycarbonate membrane, similar to a biological membrane. Homologue C17 exhibited the highest percent at 23.2% and C19 exhibited the highest permeability at 95.8%. Scanning electron microscopy revealed the formation of crystal structures in margarine and chocolate as a result of alkylresorcinol and purslane seed extract. The findings in this study present results that confer alkylresorcinol and purslane seeds as valuable compounds that may be used as a nutraceutical, natural preservative and source of crystalline structure in the enhancement of manufactured food. III ACKNOWLEDGEMENTSThis project is a function of my research in synergy with my collaborators, professors, educators, peers, guiding figures and mentors.My first mention is dedicated to my academic supervisor, Dr. Farah Hosseinian, for her unwavering support, patience and guidance throughout my research. I am privileged to have had the opportunity to work with someone who inspires and empowers me to work past adversity and my perceived limitations. Her innovative approach to research is the most valuable knowledge I have learned and I will continue to carry this with me forward in order to apply what I have studied in novel and interesting ways.