Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Khaled M. Youssef

Khaled M. Youssef
Faculty of Agriculture,
41522, Ismailia
Egypt

Publications
  • Research Article
    Effect of Drying Methods on the Antioxidant Capacity, Color and Phytochemicals of Portulaca oleracea L. Leaves
    Author(s): Khaled M. Youssef and Sayed M. MokhtarKhaled M. Youssef and Sayed M. Mokhtar

    Portulaca oleracea is globally used both as a vegetable and as an herb for medical and therapeutic purposes; hence the need to investigate its phytonutrients. The aim of this study was to evaluate the effects of different drying methods (hot-air drying, microwave drying and freeze-drying) on the color, phytochemicals content and antioxidant capacity of purslane leaves. The fresh purslane leaves had high contents of total phenolics (1447.59 mg GAE/ 100 g) and flavonoids (5011.87 mg QE/ 100 g) on dry weight basis. They exhibited high antioxidant capacity (53.23% and 147.78 μmol trolox/ 100 g) measured by DPPH and ABTS assay, respectively. Chromatic coordinates (L*, a* and b*) as well as total color difference (ΔE) were affected by drying methods. Drying methods caused a significant decrease in total phenolics, total flavonoids and antioxidant capacity of purslane leaves. Drying.. Read More»
    DOI: 10.4172/2155-9600.1000322

    Abstract PDF

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