Purslane (Portulaca Oleracea): A Prospective plant Source of Nutrition and its waste utilization in traditional product

Authors

  • Ayesha Jamal Department of Home Science (Food Science and Nutrition) Banasthali Vidyapith, Rajasthan, India, India
  • Navita Pareek Department of Home Science (Food Science and Nutrition) Banasthali Vidyapith, Rajasthan, India, India

DOI:

https://doi.org/10.31098/jhbs.v1i1.849

Keywords:

Purslane (Portulaca oleracea), Traditional products, Nutritional quality, Omega-3 fatty acid

Abstract

The purpose of this review is to study powder leaves of purslane (Portulaca oleracea). It is one of India's most widely cultivated and popular vegetables. Purslane (P. oleracea) leaves are rich in beta-carotene, iron, and calcium source. This leaves categories as waste products, however, can be used for the treatment of anemia and people with micronutrient inadequacies in value-added products. This analysis evaluated the nutritional profile of powder and its use in purslane leaves. For drying leaves at different temperatures for a particular period there are a variety of drying methods, such as dryers for hot oven and sun drying methods. It can be stored in the lean season after drying. They are also rich in beneficial plant metabolities, including sulfur that contains glucosinolates, anthocyanin, flavonoids, and other compounds for improving nutrient, physical-chemical, sensorial, and health benefits. Purslane leaves phytochemicals are more powerful antioxidants that can reduce the risk of chronic diseases by protecting against free radicals.

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Published

October 21, 2022

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How to Cite

Jamal, A., & Pareek, N. (2022). Purslane (Portulaca Oleracea): A Prospective plant Source of Nutrition and its waste utilization in traditional product. Journal of Healthcare and Biomedical Science, 1(1), 11–16. https://doi.org/10.31098/jhbs.v1i1.849

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