Bioactive compounds and antioxidant activity of Peruvian purslane (Portulaca oleracea L.) leaves from extracts obtained by magnetic stirring and ultrasound
DOI:
https://doi.org/10.57188/manglar.2024.045Keywords:
Purslane, total phenols, total flavonoids, antioxidant activityAbstract
Purslane (Portulaca oleracea L.) is a wild plant little valued in Peru. The objective of this research is to evaluate the content of bioactive compounds (total phenols, total flavonoids) and antioxidant activity in Purslane leaves. Three extraction techniques were evaluated: EA (magnetic stirring extraction), ES1 (ultrasonic extraction for 30 minutes + magnetic stirring for 8 hours) and ES2 (ultrasonic extraction for 60 minutes + magnetic stirring for 1 hour). The content of total phenols varies from 12.94 to 15.99 mg AGE/g m.s, total flavonoids vary from 6.21 to 7.18 mg QE/g m.s, antioxidant activity expressed in IC50 varies from 9.24 to 11.08 mg/ml. Although there were no significant differences between the three extraction techniques, the EA technique presented a higher content of total phenols (15.99 mg AGE/g d.m.), total flavonoids (7.18 mg QE/g d.m.) and better antioxidant activity (9.24 mg/ml). Focusing our research on the industrial field, the content of bioactive compounds in the leaves of Verdolaga was evaluated over time (Day 0 - Day 90), whose results did not present significant differences. Likewise, an aqueous extract was obtained for a prototype drink and its total phenol content was determined.
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Copyright (c) 2024 Jairo Joel Purizaca-Lachira, Javier S. Cordova-Ramos, Luis Olivera-Montenegro
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Manglar is an open access journal distributed under the terms and conditions of Creative Commons Attribution 4.0 International license
