Journal
FOOD CHEMISTRY
Volume 169, Issue -, Pages 439-447Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.019
Keywords
Purslane; Salinity; Phenolics; Carotenoids; Antioxidant
Funding
- UPM Research University Grant [01-02-12-1695RU]
- IGRF (International Graduate Research Fellowship, UPM)
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Dry matter (DM), total phenolics, flavonoids, carotenoid contents, and antioxidant activity of 12 purslane accessions were investigated against five levels of salinity (0, 8, 16, 24 and 32 dS m(-1)). In untreated plants, the DM contents ranged between 8.0-23.4 g/pot; total phenolics contents (TPC) between 0.96-9.12 mg GAE g(-1) DW; total flavonoid contents (TFC) between 0.15-1.44 mg RE g(-1) DW; and total carotenoid contents (TCC) between 0.52 BCE g(-1) DW. While FRAP activity ranged from 8.64-104.21 mg TE g(-1) DW (about 12-fold) and DPPH activity between 2.50-3.30 mg mL(-1) IC50 value. Different levels of salinity treatment resulted in 8-35% increases in TPC; about 35% increase in TFC; and 18-35% increases in FRAP activity. Purslane accessions Ac4, Ac5, Ac6 and Ac8 possessed potentials for salinity-induced augmented production of bioactive compounds which in turn can be harnessed for possible human health benefits. (C) 2014 Elsevier Ltd. All rights reserved.
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