Characterization of physico-chemical properties and antioxidant activity of oil from seed, leaf and stem of purslane (Portulaca oleracea L.)

Desta, Mulugeta; Molla, Andualem; Yusuf, Zekeria

doi:10.1016/j.btre.2020.e00512

Cited by 25 publications

(15 citation statements)

References 15 publications

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“…A chemical characterization and in vivo toxicological safety evaluation of emu oil was carried out in this study. The unesterified fatty acid levels of oil samples were assessed by the acid number and the contents of free fatty acids, thus defining their quality [ 31 ]. Here, emu oil possessed a low acid value and peroxide value.…”

Section: Discussionmentioning

confidence: 99%

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Lan

Luo

et al. 2022

Nutrients

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In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and phenolic compounds, and high doses of oleic acid and linoleic acid. Furthermore, in a bacterial reverse mutation assay, emu oil demonstrated no change in the amount of revertant colonies for all strains. In a chromosomal assay, no aberrations occurred in any of the emu oil treatment groups (1.25, 2.5, and 5 μg/mL). In the bone marrow micronucleus test, emu oil up to 20 mL/kg showed no significant increase in the incidence of micronucleated polychromatic erythrocytes. Moreover, emu oil up to 19.3 mg/kg body weight did not affect body weight in an acute oral toxicity study. These results are crucial for the adoption of emu oil as an alternative source of edible oil.

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Section: Discussionmentioning

confidence: 99%

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Lan

Luo

et al. 2022

Nutrients

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“…The garlic bulb and leek leaf samples were manually washed with distilled water and residual moisture evaporated at room temperature. Determination of moisture (on dry basis) was carried out [ 12 ]. The oil extraction was done in the Soxhlet apparatus using hexane as a solvent.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties and Biological Activities of Garlic (Allium sativum L.) Bulb and Leek (Allium ampeloprasum L. var. Porrum) Leaf Oil Extracts

Lemma

Yusuf

Desta

et al. 2022

The Scientific World Journal

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Allium species including garlic and leek exhibits a broad range of medicinal and nutritional properties. Therefore, this study investigates the physicochemical and biological activities of garlic (Allium sativum L.) and leek (A. ampeloprasum L. var. Porrum) oil extracts. The result indicated that physicochemical properties indicated that significantly higher oil yield (21.25%), ACV (2.66 mg/g), FFA (1.34%), and PV (4.10 meq/kg) and also antioxidant activities with respect to 2, 2-diphenyl-1-picrylhydrazyl, DPPH (27.60 ± 1.55%), hydrogen peroxide (12.35 ± 0.92%) free radical scavenging activities, and ascorbic acid content (25.30 ± 3.25%) were obtained for leek leaf oil extract. Stronger antibacterial activity with a maximum zone of inhibition (16.00 mm), minimum inhibitory concentration (MIC) (0.20 µg/ml), and minimum bactericidal concentration (MBC) (0.40 µg/ml) was recorded for leek oil extract against S. pyogenes. However, garlic oil has presented stronger antifungal activity with a maximum zone of inhibition (13.50 mm), MIC (0.40 µg/ml), and minimum fungicidal concentration (MFC) (0.75 µg/ml) against Candida albicans. It is concluded from the results of this investigation that oils extracts of garlic bulb and leek leaves demonstrated significant biological activities that can be used as sources for pharmaceutical and nutraceutical ingredients.

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“…The dry weights of the samples (leaves, flowers, and stems) from two different locations were investigated for potential antioxidant activity by Silva and Carvalho [ 41 ], who found that stems had a higher total phenolic content and total antioxidant activity than the flowers and leaves. The oil from seeds, leaves, and stems of P. oleracea were analyzed and found that the peroxide value was significantly higher for seed oil and the lowest for stem oil [ 51 ]. Furthermore, the highest ascorbic acid content was found for P. oleracea seed oil (41.67%), followed by leaf oil (32.29%), and the highest DPPH was obtained for leaf oil (12.55%), followed by seed oil (2.05%).…”

Section: Potential Antioxidant Of the P Oleraceamentioning

confidence: 99%

Potential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity: A Review

Souza

Rosenthal

Ayres

et al. 2022

Oxidative Medicine and Cellular Longevity

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Portulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet.

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Characterization of physico-chemical properties and antioxidant activity of oil from seed, leaf and stem of purslane (Portulaca oleracea L.)

Cited by 25 publications

References 15 publications

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Physicochemical Properties and Biological Activities of Garlic (Allium sativum L.) Bulb and Leek (Allium ampeloprasum L. var. Porrum) Leaf Oil Extracts

Potential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity: A Review

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