Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt

Abstract

T HIS study investigated the effect of purslane (Portulaca oleracea L.) leaves extract onGreek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Greek-style yoghurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yoghurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract.DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values decreased in all treatments after 14 days of storage. The treatment of Greek-style yoghurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yoghurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.

The biological effects of fermented camel milk fortified with sage (Salvia officinalis L.) and mint (Mentha piperita) leaves powder on alloxan-induced diabetic rats

“…Agawane et al [55] found that the methanolic leaves extract of Mentha arvensis L. showed ability to scavenge DPPH free radical which was found to be 78% at concentration 1000mg/mL. The effect of antioxidative components on inhibition of DPPH radical is considered to be due to their ability of hydrogen-donating [64].…”

Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview

“…A similar observation was reported in the ferric reducing antioxidant power (FRAP) assay. For example, El-Sayed et al [17] described a reduced antioxidant activity of purslane-fortified Greek-Style yogurt during cold storage due to milk protein-polyphenol interactions. Another major limitation of the DPPH assay is the overlapped spectra of compounds that absorb in the same wavelength range as DPPH.…”

“…Despite this, Zhang et al [59] in their study indicated that a saturated solution of lead acetate and 5% potassium oxalate is more suitable for protein removal from fortified milk than isoelectric precipitation. Acid precipitation combined with alkaline treatment was used for purslane-fortified Greek-style yogurt by El-Sayed et al [17]. For this, yogurt samples were homogenized with distilled water, and the pH was readjusted by the addition of 2.5 mL HCl to 4.…”

UHPLC-Orbitrap-MS Tentative Identification of 51 Oleraceins (Cyclo-Dopa Amides) in Portulaca oleracea L. Cluster Analysis and MS2 Filtering by Mass Difference

“…A number of reports exist in the literature on the ethnomedicinal and pharmacological profiles of purslane [4][5][6][7]. Purslane extracts demonstrate various pharmacological activities, such as antioxidant [2,8,9], anti-inflammatory [10][11][12], neuroprotective [13][14][15], antimicrobial [16,17], antidiabetic [18][19][20], antiulcerogenic [21], and anticancer [19,22,23].…”