The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea)

The aim of this study was to determine the effect different drying methods on nutritional content and antioxidant activity purslane. Two purslane samples have been dried using four (sun, vacuum, hot air, freeze drying). Dried fresh were analyzed for their dry matter, β-carotene content, chlorophyll a b contents, total flavonoid flavonol phenolic %DPPH radical scavenge activity, metal chelating color. matter 3.86%-5.28%. β-carotene, amounts varied from 61.31 67.08 mg/100 g, 103.11 138.11 g 56.14 62.06 respectively weight basis. flavonoid, flavonol, contents 9.61-28.20 mg RE (rutin equivalent)/g DW (dry weight), 3.48-17.27 RE/g, 14.86-17.95 GAE (gallic acid DW, respectively. DPPH scavenging ranged 158.19 168.22 μg/mL, between 5.75% 22.44%. Fresh color values L*, a*, b* 33.41 35.25, -6.70 -7.28, 13.51 14.60, Dry (L*, b*) significantly affected by method. Drying caused significant decrease in On other hand, an increase chelating, observed as result drying. Considering variations effects examined parameters disadvantages some methods; addition reasonable results obtained air Hot-air process could be suggested recommendable