Publicação
Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices
| Resumo: | Background: Recently, there is an increasing market trend for innovative functional/power foods and dietary supplements from natural compounds. Therefore the evaluation of potential species that could be used for that purpose is of major importance. Common purslane is such a species due to its high nutritional value, since it is considered the richest plant source in omega-3 fatty acids (especially alinolenic acid). Scope and approach: In this review all the aspects related with chemical composition and health effects of common purslane are presented. Additionally, an overview of cultivation practices and breeding prospects and their effect on quality are also presented. Special interest is given on bioactive compounds such as a-linolenic acid and oxalic acid due to their important effects on human health. Key findings and conclusions: Purslane has been used in human diet throughout the centuries, however there are health concerns regarding its oxalic acid content that limit the recommendation of its regular use in human diet. Cultivation practices and breeding selection have been confirmed to allow for managing the content of the main bioactive compounds and consequently increase the added value of the final product. However, further studies are need in order to incorporate purslane in food industry, either as raw, minimally processed and processed food product, or as an ingredient in food and dietary supplements and drugs. In conclusion, the high nutritional and therapeutic value of common purslane should be further capitalized, whereas the application of proper cultivation practices could contribute to this purpose by improving quality. |
|---|---|
| Autores principais: | Petropoulos, Spyridon Α. |
| Outros Autores: | Karkanis, Anestis; Martins, Natália; Ferreira, Isabel C.F.R. |
| Assunto: | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851134486052864 |
|---|---|
| author | Petropoulos, Spyridon Α. |
| author2 | Karkanis, Anestis Martins, Natália Ferreira, Isabel C.F.R. |
| author2_role | author author author |
| author_facet | Petropoulos, Spyridon Α. Karkanis, Anestis Martins, Natália Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Petropoulos, Spyridon Α.\"},{\"Person.name\":\"Karkanis, Anestis\"},{\"Person.name\":\"Martins, Natália\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Petropoulos, Spyridon Α. Karkanis, Anestis Martins, Natália Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2017-01-05T15:23:27Z |
| datacite.date.embargoed.fl_str_mv | 2017-01-05T15:23:27Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| datacite.titles.title.fl_str_mv | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Petropoulos, Spyridon Α. Karkanis, Anestis Martins, Natália Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2017-01-05T15:23:27Z |
| dc.date.embargoed.fl_str_mv | 2017-01-05T15:23:27Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/13669 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| dc.title.fl_str_mv | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Background: Recently, there is an increasing market trend for innovative functional/power foods and dietary supplements from natural compounds. Therefore the evaluation of potential species that could be used for that purpose is of major importance. Common purslane is such a species due to its high nutritional value, since it is considered the richest plant source in omega-3 fatty acids (especially alinolenic acid). Scope and approach: In this review all the aspects related with chemical composition and health effects of common purslane are presented. Additionally, an overview of cultivation practices and breeding prospects and their effect on quality are also presented. Special interest is given on bioactive compounds such as a-linolenic acid and oxalic acid due to their important effects on human health. Key findings and conclusions: Purslane has been used in human diet throughout the centuries, however there are health concerns regarding its oxalic acid content that limit the recommendation of its regular use in human diet. Cultivation practices and breeding selection have been confirmed to allow for managing the content of the main bioactive compounds and consequently increase the added value of the final product. However, further studies are need in order to incorporate purslane in food industry, either as raw, minimally processed and processed food product, or as an ingredient in food and dietary supplements and drugs. In conclusion, the high nutritional and therapeutic value of common purslane should be further capitalized, whereas the application of proper cultivation practices could contribute to this purpose by improving quality. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/68b3795b-acaa-4aad-aad7-18a7886c8d0f/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/13669 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| person_str_mv | Petropoulos, Spyridon Α. Karkanis, Anestis Martins, Natália Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2016 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engElsevierpt_PTBackground: Recently, there is an increasing market trend for innovative functional/power foods and dietary supplements from natural compounds. Therefore the evaluation of potential species that could be used for that purpose is of major importance. Common purslane is such a species due to its high nutritional value, since it is considered the richest plant source in omega-3 fatty acids (especially alinolenic acid). Scope and approach: In this review all the aspects related with chemical composition and health effects of common purslane are presented. Additionally, an overview of cultivation practices and breeding prospects and their effect on quality are also presented. Special interest is given on bioactive compounds such as a-linolenic acid and oxalic acid due to their important effects on human health. Key findings and conclusions: Purslane has been used in human diet throughout the centuries, however there are health concerns regarding its oxalic acid content that limit the recommendation of its regular use in human diet. Cultivation practices and breeding selection have been confirmed to allow for managing the content of the main bioactive compounds and consequently increase the added value of the final product. However, further studies are need in order to incorporate purslane in food industry, either as raw, minimally processed and processed food product, or as an ingredient in food and dietary supplements and drugs. In conclusion, the high nutritional and therapeutic value of common purslane should be further capitalized, whereas the application of proper cultivation practices could contribute to this purpose by improving quality.application/pdfpt_PTPhytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practicesPetropoulos, Spyridon Α.Karkanis, AnestisMartins, NatáliaPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0924-2244DOIIsPartOf10.1016/j.tifs.2016.06.0102017-01-05T15:23:27Z20162016-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/13669http://purl.org/coar/access_right/c_16ecrestricted accessPurslaneOmega-3 fatty acidsFunctional foodsBioactive compoundsa-linolenic acidOxalic acid733065 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2016http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/68b3795b-acaa-4aad-aad7-18a7886c8d0f/downloadTrends in Food Science and Technology55110 |
| spellingShingle | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices Petropoulos, Spyridon Α. Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| subject.fl_str_mv | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| title | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| title_full | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| title_fullStr | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| title_full_unstemmed | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| title_short | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| title_sort | Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices |
| topic | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| topic_facet | Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid |
| url | http://hdl.handle.net/10198/13669 |
| visible | 1 |