Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids

Abstract

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.

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

“…hederacea (35.1%) (Barros et al, 2011a), but also in the edible parts of P. oleracea (12.4%) (Petropoulos et al, 2015) and T. pulegioides (11.4%) (Fernandes et al, 2010). These species also show the highest MUFA content (36.2, 15.1 and 12.8%, respectively).…”

“…The basal leaves of C. juncea and P. rhoeas and the leaves of P. oleracea present a high content of Cu (ranging from 0.27 mg/100 g in P. oleracea to 0.43 mg/100 g in C. juncea) (Table 5) (Bianco et al, 1998;García-Herrera et al, 2014b;García Herrera, 2014;Guil-Guerrero et al, 1999;Petropoulos et al, 2015;Ranfa et al, 2014;Renna et al, 2015;Trichopoulou et al, 2000). Its contribution for the RDA of 900 μg/day established for Cu was higher than 30% (Table A1).…”

“…Some of these plant parts have been used as condiment and/or in herbal beverages to treat a number of health conditions (Table 1). In turn, amounts lower than 700 mg/100 g were detected in P. oleracea (Petropoulos et al, 2015), N. officinale, R. induratus (Pereira et al, 2011;Pinela et al, 2016c), R. acetosella, B. officinalis and M. fontana (Pereira et al, 2011), wild greens commonly eaten raw in salads or cooked ( Table 1).…”

“…It promotes the bone health, reduces the risk of osteoporosis and helps to prevent cardiovascular diseases . Eleven wild plant parts were found to be interesting sources of Ca (which 100-g portion provides more than 15% of the RDA for adults; Table A1), namely the basal leaves of C. juncea, B. officinalis, P. rhoeas, A. azurea and S. oleraceus, the midribs of basal leaves of S. hispanicus, the leaves of M. sylvestris and P. oleracea, the aerial parts of N. officinale, and the young stems with leaves of F. vulgare and A. nodiflorum (Bianco et al, 1998;García-Herrera et al, 2014b;García Herrera, 2014;Guil-Guerrero et al, 1999;Petropoulos et al, 2015;Ranfa et al, 2014;Renna et al, 2015;Souci et al, 2008;Trichopoulou et al, 2000). These wild plants are traditionally consumed raw in salads, cooked or sautéed (Table 1).…”

“…The leaves of M. sylvestris and P. oleracea present the highest levels of Mg (283 and 143 mg/100 g, respectively; Table 5) (Bianco et al, 1998;Guil-Guerrero et al, 1999;Petropoulos et al, 2015). A 100-g portion of these vegetables provides about 67/88% and 34/45% of the RDA of Mg established for male/female adults, respectively (Table A1).…”