Total Phenolic, Flavonoids, and Carotenoids Content and Anti- Obesity Activity of Purslane Herb (Portulaca oleracea L.) Ethanol Extract

Abstract

Objective: The current study aims to determine total flavonoid content (TFC), total phenolic content (TPC), and total carotenoid content (TCC) of ethanolic extract of Purslane (Portulaca oleraceae L.). Material and Method: Herb of Purslane (Portulaca oleraceae L.) was extracted using ethanol. Determination of total flavonoid content (TFC), total phenolic content (TPC), and total carotenoid content (TCC) The method used spectrophotometer UV-VIS by the used standard curve to compare the total content by linear regression calculation. Result: The results of this study demonstrated the TPC, TFC, and TCC value was 2.00 mg HE/g DW, 0.53 mg EQ/g DW, 128 mg GAE/g DW, respectively. For anti-obesity, a 200 mg/kg BW sample group had the greatest percentage decrease compared to the other groups (21.868%). Conclusion: This study showed that Purslane is a good source of flavonoids, phenolic, and carotenoids. Meanwhile, the ethanol extract of this plant has prospect potential as anti-obesity.

Effect of Soaking of Seeds in Water and Storage Period in a Regular Refrigerator to Produce Sprouts of some Vegetables for Marketing Purposes

“…This plant is of great importance because of containing many compounds that are beneficial to human health (prevention and treatment) as an anti-metabolite (the condition of the metabolic syndrome in the body), works on many pathways in the metabolic syndrome, such as reducing fats, blood sugar in diabetes (type ii), body weight, and total cholesterol [32]. A study also confirmed that the purslane plant is a good source of flavonoids, phenols, and carotenoids and that the ethanol extract of purslane has the potential as an anti-obesity [29]. [30] has mentioned that his studies have proven that the purslane plant is a rich source of chlorophyll, carotene, and anthocyanin, meaning that it may become a cheap source for the treatment of many diseases…”

“…It is clear for this trait that the local vegetables under study are generally fiber-rich (for the higher value of the red radish sprouts or the lower value of the brown mustard sprouts). In a study in India related to producing microgreens from several vegetable seeds, including red radish and brown mustard, soaked in distilled water for 24 hours and harvested 6 to 13 days after planting, [29] found that the fiber percentage in the red radish and mustard was 2.86 and 2.6% respectively. This result may explain the roughness of the local radish leaves (especially in the adult leaves), which differ significantly from the foreign varieties to the naked eye.…”

“…However, it deteriorates rapidly compared to other leafy vegetables during marketing or use, especially the juice it secretes during cutting to prepare salads, which may cause an unwillingness to eat. Producing the plant as sprouts may solve this problem because they will be used in salads without cutting, and it also has a distinctive color that differs from the adult plant, which is predominantly green, as it is colored orange and violet because of the high content of carotene [29] and anthocyanin [30], while chlorophyll did not rise yet due to the young age of the sprouts. Also, sprouts may be an alternative solution to the cultivation of purslane as a vegetable crop in the traditional way because it overcomes the problems occurring in the field, including failure of germination due to different field conditions such as higher temperatures than the appropriate limit, and this may cause losses to the farmer [31].…”

Potential Roles of Purslane (Portulaca oleracea L.) as Antimetabolic Syndrome: A Review

“…In addition, these antioxidant compounds can also maintain the organ health due to their antimetabolic activity. 22,27,43 The presence of antioxidants in P. olaracea is associated with cellular oxidative stress. Oxidative stress is caused by reactive oxygen species that trigger cell and tissue damage, especially liver tissue.…”

“…7,22,43,44 Concurrently with this decrease, there was an increase in HDL-C (high density lipoprotein-cholesterol) which resulted in a decrease in body fat and weight loss. 3,22,27…”