alexa Effect of Drying Methods on the Antioxidant Capacity, C
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Effect of Drying Methods on the Antioxidant Capacity, Color and Phytochemicals of Portulaca oleracea L. Leaves

Khaled M. Youssef* and Sayed M. Mokhtar

Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt

*Corresponding Author:
Khaled M.Youssef
Food Technology Department
Faculty of Agriculture
Suez Canal University
41522, Ismailia, Egypt
Tel: +201027528322
E-mail: [email protected]

Received Date: September 12, 2014; Accepted Date: October 22, 2014; Published Date: October 25, 2014

Citation: Youssef KM, Mokhtar SM (2014) Effect of Drying Methods on the Antioxidant Capacity, Color and Phytochemicals of Portulaca oleracea L. Leaves. J Nutr Food Sci 4:322. doi: 10.4172/2155-9600.1000322

Copyright: © 2014 Youssef KM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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 by hot-air at 50ºC and freezedrying had the lowest adverse effects on antioxidant capacities of purslane leaves while microwave drying cannot be a competitive process for preserving antioxidants and antioxidant capacity of purslane leaves. The changes in the antioxidant capacity due to the drying methods were positively correlated with the content of phenolics (R2= 0.9043- 0.9885). Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of purslane leaves.

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