Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.100992

Ciro Cannavacciuolo , Assunta Napolitano , Verena M. Dirsch , Elke H. Heiss , Milena Masullo , Sonia Piacente

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Abstract

Portulaca oleracea L. (purslane) is a spontaneous herb whose shoots are appreciated in the Mediterranean and Asian diets for their fresh flavor and crunchy texture. In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. This work aimed at investigating the oleracein profile of different ‘green’ extracts of the leaves of Portulaca oleracea and evaluating their antioxidant capacity. An LC-MS screening of different extracts revealed the infusion as the extract richest in oleraceins. Qualitative and quantitative analysis of oleraceins in this extract resulted in the identification of three polyphenolic alkaloids never reported before and in the definition of oleracein A as the most abundant alkaloid. An oleracein-enriched fraction from the infusion and its hydrolysed derivative exhibited radical scavenging activity in vitro and led to activation of the Nrf2 pathway in cells without apparent cytotoxicity. Thus, its oleracein content may make purslane a potential nutraceutical for alleviating redox distress.

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.