Chemical constituents and bioactive potential of Portulaca pilosa L vs. Portulaca oleracea L

et al. 2020

J Sci Food Agric

BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH), 2,2'‐azinobis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL–1, respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Wang

et al. 2020

J Sci Food Agric

“…While the C group showed higher TAC values, it reached 6.86 log CFU/g meat on Day 10. Those results indicated that the BHT and PE were effective in inhibiting microbial growth, and previous literature revealed that the PE could be regarded as the functionality of inhibiting microbial (Chan et al, 2015;Gatea et al, 2017).…”

Section: The Change In Total Aerobic Count (Tac) Total Volatile Basic Nitrogen (Tvb-n) and Phmentioning

confidence: 71%

“…The results above show that PE and BHT have effective in retarding lipid oxidation. Some studies had shown that purslane contains polyphenol, organic acids, and other antioxidant activity compositions and can scavenge free radicals (Gatea et al, 2017;Sicari et al, 2018;YouGuo et al, 2009).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

Wang

J. Food Process. Preserv.

et al. 2021

According to FAOSTAT (2020), the global production of rabbit meat has steadily increased from 2008 to 2020, and China is the major producer of rabbit meat. In 2019, China produced 885,000 tons of rabbit meat, accounting for 62% of the world's rabbit meat production. Rabbit meat is popular among consumers because it is rich in polyunsaturated fatty acid and protein, while low in fat and cholesterol (Dalle Zotte & Szendrő, 2011;Matics et al., 2017). However, rabbit meat is easy to degrade due to its high nutritional characteristics, and the major reason for meat quality loss and shelf-life reduction is microbial spoilage and lipid oxidation (Cullere et al., 2018).To ensure the optimal product quality of meat and meat products, synthetic antioxidants have been widely used, currently, the most commonly used commercial synthetic antioxidants include butylated hydroxytoluene (BHT), butylated hydroxyanisole, and tertiary butylhydroquinone (Cullere et al., 2019). However, the consumer is concerned about the safety of synthetic antioxidants and preferred natural antioxidants in food additives (Shah et al., 2014).To meet consumer's demand for healthier diets, there is increasing

“…(2018) identified caffeic acid (5.58 ± 0.88 µg/g, RDW), p ‐coumaric acid (18.77 ± 1.20 µg/g, RDW), ferulic acid (9.27 ± 1.01 µg/g, RDW), and quercetin (14.14 ± 0.30 µg/g, RDW) in the leaves of purslane. Gatea, Dumitra Teodor, Maria Seciu, Nagodă, and Lucian Radu (2017) identified p ‐coumaric (19.16 ± 0.16 µg/g, RDW), ferulic acid (39.62 ± 1.78 µg/g, RDW), caffeic acid (24.25 ± 0.68 µg/g, RDW), and quercetin (95.99 ± 3.30 µg/g, RDW) in the 50 vol% ethanolic extracts of PO (Table 1). Moreover, coumaric acid, gallic acid, genistein, rutin, naringenin, cinnamic acid, syringic acid, kaempferol, apigenin, and other phenolic compounds were also determined in their research.…”

Section: Resultsmentioning

confidence: 99%

Effects of ethyl acetate fractional extract fromPortulaca oleraceaL. (PO‐EA) on lifespan and healthspan inCaenorhabditis elegans

Journal of Food Science

Zheng

Deng

et al. 2020

Portulaca oleracea L. (PO), with abundant natural bioactive phytochemicals, exhibits potential bioactivities and pharmacological activities. However, the mechanisms of action of PO on anti-aging effect remain unclear. In this study, the ethyl acetate fractional extract from PO (PO-EA) was obtained by fractionation of solvent extractions, and its effect on lifespan was assessed using the Caenorhabditis elegans (C. elegans). Results showed that PO-EA could significantly increase the lifespan of C. elegans by 5.31, 12.67, and 16.47% at the doses of 250, 500, and 1,000 μg/mL, respectively. Moreover, PO-EA significantly promoted the mobility of C. elegans without obvious side effects such as changing body length or decreasing fecundity of the nematodes. Further study demonstrated that PO-EA could enhance the stress resistance in C. elegans via improving the activities of superoxide dismutase and catalase, and diminishing the contents of reactive oxygen species and malondialdehyde. The gene expression of daf-12, daf-16, sod-3, skn-1, cat-1, mev-1, akt-1, and sek-1 were upregulated in C. elegans after administrated by PO-EA. This study indicated that PO-EA plays a vital role in extending lifespan and healthspan in C. elegans, and the underlying mechanism of action might be attributed to Insulin/IGF-1-like signaling pathways. Therefore, PO-EA could be served as a potential candidate for anti-aging functional food.