It was aimed to examine fatty acids (FAs) and phenolics profiles, antioxidant potentials as well as alkylresorcinols (ARs/phenolic lipids) presence in purslane seeds. GC-FID revealed thirteen FAs (C14:0-C24:1), being linoleic acid (C18:2) the most abundant (%33.89 ± 0.47), followed by α-linolenic acid (C18:3, %22.47 ± 0.23) and oleic acid (C18:1, %18.76 ± 0.88). HPLC-PDA showed ten different phenolic components in soluble free, soluble conjugated and bound fractions of both germinated and non-germinated purslane seeds. Germination showed 1.5 folds more total phenolic (466.72 ± 3.10) compared to the non-germinated purslane extracts (315.02 ± 1.90). Highest phenolic contents for germinated and non-germinated seeds were in soluble free (291.73 ± 5.79μg/g) and bound (159.48 ± 2.33μg/g) forms, respectively. Oxygen radical absorbance capacity (ORAC) was higher in the germinated (3.86 ± 0.15 μmol TE/g) than non-germinated seeds (1.10 ± 0.01 μmol TE/g). ARs have been, first time, reported in germinated (215.2 ± 27.1) and non-germinated seeds (77.1 ± 1.9). Purslane ARs and FAs may have promising functionality for applications in functional food products.

Additional Metadata
Keywords Alkylresorcinols, Germination, Phenolics, Purslane
Persistent URL dx.doi.org/10.1016/j.lwt.2018.10.075
Journal LWT - Food Science and Technology
Citation
Gunenc, A. (Aynur), Rowland, O, Xu, H. (Hengguang), Marangoni, A. (Alejandro), & Hosseinian, F. (2019). Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination. LWT - Food Science and Technology, 101, 246–250. doi:10.1016/j.lwt.2018.10.075