Food Technology & Nutrition / Fall 2013 / Vol. 10 / No. 4. jftn.srbiau.ac.ir. . Power Food. Global Panacea ( )

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1 81 4 / / 1392 / a *a 1390/4/25 : 1390/2/30 : a. Portulacaceae Portulaca Oleracea :. Power Food. Global Panacea. :.. ( W 6 ). 13/37 : ( ) w 3 α.. :... nahmadi2000@yahoo.com : *

2 .(Omara Alwala et al., 1991). : %3/55 %1/4 %91/2-95 %0/8 %17/4 %0/19.(Grewal, 2000) %1/3.. W 3. W 3. DHA DPA EPA.(Galli et al., 1994) W 3.(mara Alwala et al., 1991) Power food 2.(Simopoulous et al., 1995) C E A - LDL Rific & Khachadurian, ). W (Shahidi, 2005). 1. Portulaca oleracea Portulacaceae. 120.(Liu et al., 2000) Chen et al., ).(2003. Purslane 1 Purslane Seed Oil 1 -Purslane Seed Oil 82 4 / / 1392 /

3 83 4 / / 1392 / Yazici et al., ) Yazici.( Spina.(Spina et al., 2008) 2009 Oliveira et al., ) Oliveira.( C. - n 36. ( ).(1993 )..(Chen et al., 2003) (.(Liang et al., 2003) ( ) WHO Global panacea.(lim & Quah, 2007). : ( ) ( ).(1384 ) Simopoulous 1986 W 3.(Simopoulos & Salem, 1986 ) Thomas 1991 Omera ) Purslane W 3.(Alwala et al., Mohamed & ) Mohamad.(Hussein, 1994 Awad.(Awad, 1994) Lixia liu 2000.(Liu et al., 2000) Cai et al., ) Cai.( (Lim & Quah, 2007) Lim

4 ISO ) ISO.(12228:1999 : GC: Younglin 6100 Detector: FID Column: Model: DB 1 Column: Capillary 30 m µm 0.25 µm Injector: Temperature: 280 C Oven: Temperature: 180 C to 280 C with 20 C / min Detector: Temperature: 290 C ISO 9936:) 9936 ISO.(2006 HPLC : HPLC Younglin UV 730 D ( ) SP 930 D ( ) CTS 30 ( ) Column: 4/6 250 mm 5 µm Silica Normal Phase Mobile Phase: % % 1 Tintometer ISO.( ISO 15305:1998 ) 8294 ISO.(ISO 8294:1994) ISO.( ISO :2003) ISO.(ISO 659:2009) ( ) 729 ISO.(ISO 729:1988) 3960 ISO.(ISO 3960:2007) ISO.(ISO 5509:2000) 5509 ISO.(ISO 5508:1990) 5508 : GC: Agilent 6890 Detector: FID Column: Model: SGE BPX 70 Column: Capillary, 120 m 250 µm 0.20 µm Nominal Injector: Temperature: 250 C Oven: Temperature: 198 C Detector: Temperature: 280 C Cd1c 85 AOCS.(Firestone, 1999) 3657 ISO.(ISO 3596:2000) ISO ISO 3596:).( ,51 AOAC.(Firestone, 1999) (TLC) 84 4 / / 1392 /

5 85 4 / / 1392 / 13/37 2/72 2/34 193/24 4/09 140/41 12/67 380/1 7/02 0/ / /3 ( 77/22 ). 2. mg/kg mg/kg 5113/4 1594/15 mg/kg 1702/3. 1 ( ) ( ) ( meq/ Kg ) ( mg KOH/ gr ) ( % ) ( gri / 100gr) 2 ( mg / 100gr ) ( mg / 100gr ) ( ppm ) ( ppm ) ( mg / kg ) ( mg / kg ) ( ) %24/89 (W 3 ) : % 34/15 (W 6 ).% 17/56

6 % 13/37 ) % (1387 ) % ( /1. 235/ / / 1392 /

7 87 4 / / 1392 / 3 (380.1 mg/100gr ) 2500 ) ( mg/100gr). (mg/100gr.(1388 ) ) (7.02 ppm) ( ppm ) ( ppm.(1388 ) (0.95 ppm) ( ppm ) ) ( < 0.2 ppm ) 2.( (% 2/72).. (4/09).. ( ) (193/24) ) ( ).( (% 1/5) (% 4/09) ) (% 2).( :. 1 (TLC) ) ( grI 2 /100gr) (124 ).( Thin Layer Chromatography 1

8 ( ). ( ) ( ND 22 ) (9/9) ( ND 69 ) (293/1) 2.(1387 ) (ND) Bioactive...(1388) (1384)...(1387) Non Detected 5 (11316 mg/kg) (7900 mg/kg) (3150 mg/kg ) ( mg/kg) ( mg/kg) ) ( mg/kg).(1387. %80 (% 80) % 24/89 3.(1387 ).(Liu et al., 2000). %15/04 % 45/18 % 14/08 (% 47-60) (% 149/9-19/1) (% 15/8-24/2) ).( ) ( mg/kg). ( ) (9 (ND 1 36) (0/3) ( 66.1 mg/kg ). 1 Non Detected 88 4 / / 1392 /

9 89 4 / / 1392 / individual and total sterols contents gas chromatographic method. International Standard, ISO. (1998). Animal lovibond colour. International Standard, ISO. (2009). Animal and vegetable fats and oil seeds determination of oil content. International Standard, ISO. (1988). Animal and vegetable fats and oil seeds determination of acidity of oils. Liang, X. H., Huan, H. Y., Feng, X. Y., Xiao Qiang, Y., Min, L., Jin Cai, L. & chang Quan, L. (2008). Portula cerebroside A : New cerebroside from portulaca oleracea L.J.Chinese journal of natural medicines, 6(6), 401. Lim, Y. Y. & Quah, E. P. L. (2007). Antioxidant properties of different cultivars of portulaca oleracea. J.Food chemistry, 103, Liu, L., Howe, P., Zhou, Y., Xu, Z., Hocart, C. & Zhang, R. (2000). Fatty acids and B carotene in Australian purslane varieties. J. of chromatography A, 893, Mohamed, A. I. & Hussein, A. S. (1994). Chemical composition of purslane. J. plant foods Hum. Nutr. 45, 1. Oliveira, I., Valentao, P., Lopes, R., Andrade, P. B., Bento, A. & Pereira, J. A. (2009). Phytochemical characterization and radical scavenging activity of portulaca oleraceae L. leaves and stems. J. Microchemical, 92, Omara Alwala, T. R., Mebrahtu, T., Prior, D. E. & Ezekwe, M. O. (1991). Omega Three fatty acids in purslane tissues. J.AOCS. 68(3) 169. Rashed, A. N., Afifi, F. U. & Disi, A. M. (2003). Simple evaluation of the wound healing activity of a crude extract of portulaca olearacea L. (growing in Jordan) in musmusculus JVI 1.J. of Ethnopharmacology, 88, 131. Rific, V. A. & Khachadurian, A. K. (1993). J. Am. Coll. Nutr., 12, 631. Shahidi, F. (2005). Bailey s Industrial Oil and Fat Products, Six Edition, Six Volume Set. John Wiley & Sons, Inc.233. Simopoulos, A. P. & Salem, N. J. (1986). Purslane: a terrestrial source of omega-3 fatty acids. N. Engl J. Med. 315, 833. Spina, M., Cuccioloni, M., Sparapani, L., Acciarri, S., Eleuter, A. M., Fiovetti, E. & Angeletti, M. (2008). Comparative evaluation of flavonoid content in assessing quality of wild and (1387)..9. Awad, N. E. (1994). Lipid content and antimicrobial activity of phenolic constituents of cultivated Portulaca Oleracea L., Bull. Fac. Pharm. Cairo. Univ. 32, 137. Cai, Y., Luo, Q., Sun, M. & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional chinese medicinal plants associated with anticancer, life sci, 74, Chen, J., Shi, Y. & Liu, J. (2003). Determination of noradrenaline and dopamine in chinese herbal extracts from portulaca oleracea L. by high performance liquid chromatography. J. of Chromatography A, 1003, 127. Firestone, D. (1999).official methods of analysis of the association of official analytical chemists. Arlington, USA. Galli, C., Simopoulos, A. P. & Tremoli, E. (1994). Fatty acids and lipids from cell biology to human disease, World Rev. Nutr. Diet.,Vol.75, Karger, Basel, Grewal, R. C. (2000). Medicinal Plant. campus Books International International standard, ISO.(2000). Animal and vegetable fats and oil Preparation of methyl esters of fatty acids. 2 nd.ed International Standard, ISO. (2003). Animal phosphorus content. International Standard, ISO. (2000). Animal unsaponifiable matter. International Standard, ISO. (2002). Animal saponification value. International Standard, ISO. (2007). Animal peroxide value. International Standard, ISO. (1990). Animal analysis by chromatography of methyl esters of fatty acids. International Standard, ISO. (1994). Animal copper, iron and nickel contents. International Standard, ISO. (2006). Animal tocopherol and tocotrienol contents by high performance liquid chromatography. International Standard, ISO. (1999). Animal

10 cultivated vegetables for human consumption.j.sci. Food Agric. 88, 294. Yasici, I., Turkan, I., Sekmen, A. H. & Demiral, T. T. (2007). Salinity tolerance of purslane is achieved by enhanced antioxidative system, lower level of lipid peroxidation and proline accumulation. Environmental and experimental botany, G1, / / 1392 /