Study of the antioxidant potential of wild and cultivated Purslane (Portulaca Oleracea L.)‎ available in Jordan

الملخص EN

This study was conducted to measure the antioxidant capacity of the edible parts of wild and cultivated purslane varieties grown in Jordan.

The samples were analyzed for total phenolic content using Folin-Ciocalteau method and total antioxidant capacity using ferric reducing antioxidant power (FRAP) assay.

Purslane was also analyzed for vitamin C and oxalic acid contents.

Results revealed that total phenolic contents of wild and cultivated purslane were 482.3 and 274.4 mg gallic acid equivalent (GAE)/100 g of dry plant (DP) respectively; the total antioxidant capacity values expressed by FRAP assay were 5.5 and 3.9 mM Fe+2 /100 g of DP, respectively.

Vitamin C content was 35 and 30 mg/100g based on fresh weight, respectively.

The oxalic acid content in wild and cultivated purslane was 2060 and 2990 mg /100 g of dry plant), respectively.

In conclusion, purslane has a high antioxidant capacity with wild purslane having higher value than that of cultivated purslane.