Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13234
Title: Determination of the content of bioactive components in different extracts of Portulaca oleracea L
Authors: Mladenović, Jelena
Đurić, Milena
Šekularac, Gordana
Brković, Duško
Stepanović, Jelena
Maskovic, Pavle
Bošković-Rakočević, Ljiljana
Journal: Acta agriculturae Serbica
Issue Date: 2018
Abstract: Plants can be very useful as soil guards, and as an additional source of vitamins and minerals in human nutrition. Some, of them also have medicinal properties. Portulaca oleracea L. contains more antioxidants than spinach. It is also rich in vitamins C and B, including riboflavin, pyridoxine,niacin, carotenoids and traces of minerals such as iron, magnesium and calcium. The following analyses were carried out: determination of moisture in the plant material, preparation of macerates, extraction of samples in the Soxhlet apparatus, ultrasonic extraction of samples, determination of extract density by an aerometer, determination of extraction yield by maceration, determination of extraction yield by Soxhlet extraction, determination of extraction yield by ultrasonic extraction and determination of the content of vitamin C in the extracts obtained. The dry matter content obtained on the basis of three measurements was 7.679% and the moisture content was 92.321%. The smallest extraction yield was obtained by Soxhlet extraction 0.1625 g, followed by maceration 0.3575 g and ultrasonic extraction 0.775 g. The highest density was determined for the ultrasonic extract 0.85 g / cm³, and the smallest for the Soxhlet's extract 0.70 g / cm³, which was correlated with extraction yields. The content of vitamin C was highest in the ultrasonic extract 15.5 mg / 100 g, slightly lower in the macerate extract 6.5 mg / 100 g, and the smallest in the Soxhlet's extract 2.5 mg / 100 g. The content of bioactive components in purslane leaf depends on the extraction method. Ultrasonic extraction proved to be the most optimal method, giving the highest extraction yield and the highest vitamin C content. It lasted for a minimum period of time (30 min) and extraction temperature was the lowest 40 °C. We assume that under these conditions vitamin C is rapidly extracted and preserved from degradation.
URI: https://scidar.kg.ac.rs/handle/123456789/13234
Type: Article
DOI: 10.5937/AASer1846223M
ISSN: 0354-9542
Appears in Collections:Faculty of Agronomy, Čačak
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