Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (Portulaca oleracea L.) plants
Journal of Food Measurement and Characterization · Mayıs 2025
YÖKSİS Kayıtları
Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (Portulaca oleracea L.) plants
Journal of Food Measurement and Characterization · 2025 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of microwave and conventional drying on antioxidant activity phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh
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Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
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Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
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Bioactive compounds, antioxidant activity and some physicochemical properties of theseed and seed-oil of Mahonia aquifolium berries
2019 ISSN: 2193-4126 SCI-Expanded
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Central composite design and response surface methodology for the optimization of Ag-HPLC/ELSD method for triglyceride profiling
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Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
2021 ISSN: 2193-4126 SCI-Expanded Q3
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Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
2021 ISSN: 2193-4126 SCI-Expanded Q3
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Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
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Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
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Prof. Dr. MEHMET AKBULUT →
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
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Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
Yayın TarihiMayıs 2025
Cilt / Sayfa19 · 3714-3724
Scopus ID2-s2.0-105001813769
Erişim🔓 Açık Erişim
Özet
In this study, differences in total phenol, flavonoid, carotenoid content, antioxidant activity, polyphenols and minerals in different parts (flower, leaf, stem, root) of the purslane plant were investigated. Total amounts of carotenoids ranged from 1.69 ± 0.05 (stem) to 27.92 ± 0.00 µg/g (leaf) and 2.22 ± 0.00 (root) to 48.03 ± 0.10 µg /g (leaf) in the cultivated and wild purslane respectively. Total phenolic contents of cultivated and wild purslane plant were characterized between 29.40 ± 0.43 (stem) and 102.42 ± 4.63 (flower) to 37.17 ± 0.28 (stem) and 64.56 ± 0.68 mg gallic acid equivalent (GAE)/100 g (flower), respectively. Total flavonoid amounts of cultivated and wild purslane plants were established between 53.29 ± 0.84 (stem) and 402.71 ± 13.14 mg/100 g (flower) to 87.57 ± 1.93 (stem) and 153.95 ± 1.10 mg/100 g (flower), respectively. While antioxidant activities of cultivated purslane plant was determined between 1.45 ± 0.00 (root) and 1.53 ± 0.00 mmol/kg (leaf), antioxidant activities of wild purslane parts were monitored between 1.51 ± 0.02 (flower and root) and 1.58 ± 0.00 mmol/kg (leaf). While gallic acid contents of the parts of cultivated purslane were detected between 0.43 ± 0.14 (flower) and 3.67 ± 0.00 mg/100 g (stem), the gallic acid amounts of the parts of wild purslane plant were recorded between 2.46 ± 0.29 (stem) and 3.62 ± 0.36 mg/100 g (flower). 3,4-Dihydroxybenzoic acid amounts of the parts of both cultivated and wild purslane plants were identified between 0.98 ± 0.90 (flower) and 3.98 ± 0.29 (leaf) to 3.24 ± 0.34 (stem) and 6.77 ± 0.30 mg/100 g (flower), respectively. The amount of phosphorus (P) in parts of cultivated and wild purslane plants were determined between 1059.38 ± 74.08 (root) and 3039.08 ± 168.38 (flower) to 1177.46 ± 40.80 (root) and 3078.11 ± 96.05 mg/kg (flower), respectively. While amounts of K in cultivated purslane parts are recorded between 28,341.18 ± 1598.47 (flower) and 85,645.01 ± 1033.52 mg/kg (stem), K contents of wild purslane plant were found between 27,213.16 ± 636.85 (root) and 59,281.55 ± 1412.66 mg/kg (stem). The lowest bioactive components were determined in the stem part of both plants (cultivated and wild). Interestingly, the roots of the cultivated and wild purslane plant had a higher total flavonoid content. The highest ferulic acid and quercetin were found in the flower and leaf parts of both plants, respectively.
Yazarlar (5)
1
Isam A. Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
Bioactive properties
Cultivated
Minerals
Plant parts
Polyphenols
Protein
Purslane
Wild
Kurumlar
King Saud University
Riyadh Saudi Arabia
North Dakota State University
Fargo United States
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
7
Atıf
5
Yazar
8
Anahtar Kelime