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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2006 , Volume 3 , Number 3; Page(s) 49 To 55.
 
Paper: 

COMPARISON OF FATTY ACIDS COMPOUND, OXALIC ACID AND MINERAL ELEMENTS OF IRANIAN PURSLANE (PORTULACA OLERACEA L.) WITH FORIGN SAMPLE

 
 
Author(s):  ASADI H.A., HASANDOKHT M.R.*, DASHTI F.
 
* DEPARTMENT OF HORTICULTURAL SCIENCE, TARBIAT MODARES UNIVERSITY
 
Abstract: 

Purslane (Portulaca oleracea L.) is an annual, summer crop and belongs to Portulacaceae family. Although it is grow as a weed plant in field, but it is cultivated in wide range in south part of Iran. Pursalne is important in respect to unsaturated fatty acids and high nutritive value. For determining fatty acids, oxalic acid and mineral elements (K, Mg, Ca, Fe) of Iranian purslane cultivars, this research was carried out. Cultivars "Behbahan, Ahwaz, Borazjan and Tehran" were planted in greenhouse. Determination of fatty acids by gas chromatography showed that linolenic acid (omega-3) of leaf and seed were 19.69-30.15% and 19.42-29.81%, respectively. Oxalic acid content of leaf cultivars was over the range 40-80 g per 100 g fresh weight and the lowest amount was determined in cv."Borazjan". Dry matter content of leaf varied from 4.25 to 4.71%. Cultivar "Borazjan" had the highest potassium and calcium and iron content of cv. "Behbahan" was higher than other cultivars. Among mineral elements, magnesium content of cv. "Tehran" was 84.78 mg per 100 g fresh weight. Mean of potassium, magnesium, calcium and iron of Iranian purslane was 500, 66, 154 and 31 mg per 100 fresh weights, respectively. This research showed that Iranian purslane cultivars are rich sourse of omega-3 fatty acid, mineral elements and have lower oxalic acid content and recommended for human nutrition.

 
Keyword(s): PURSLANE, LINOLENIC ACID, MINERAL ELEMENTS, OXALIC ACID
 
 
References: 
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APA: Copy

ASADI, H., & HASANDOKHT, M., & DASHTI, F. (2006). COMPARISON OF FATTY ACIDS COMPOUND, OXALIC ACID AND MINERAL ELEMENTS OF IRANIAN PURSLANE (PORTULACA OLERACEA L.) WITH FORIGN SAMPLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(3), 49-55. https://www.sid.ir/en/journal/ViewPaper.aspx?id=104783



Vancouver: Copy

ASADI H.A., HASANDOKHT M.R., DASHTI F.. COMPARISON OF FATTY ACIDS COMPOUND, OXALIC ACID AND MINERAL ELEMENTS OF IRANIAN PURSLANE (PORTULACA OLERACEA L.) WITH FORIGN SAMPLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2006 [cited 2021July30];3(3):49-55. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=104783



IEEE: Copy

ASADI, H., HASANDOKHT, M., DASHTI, F., 2006. COMPARISON OF FATTY ACIDS COMPOUND, OXALIC ACID AND MINERAL ELEMENTS OF IRANIAN PURSLANE (PORTULACA OLERACEA L.) WITH FORIGN SAMPLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 3(3), pp.49-55. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=104783.



 
 
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