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Fatty Acids Composition and Oxidation Kinetic Parameters of Purslane (Portulaca oleracea) Seed Oil

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Abstract

Purslane seed oil (PSO) was evaluated for fatty acids composition and lipid oxidation. Results showed that linoleic acid (C18:2, 33.63%), α-linolenic acid (C18:3, 26.77%), palmitic acid (C16, 16.43%), and oleic acid (C18:1, 16.36%) were the dominant fatty acids in the PSO. The saturated fatty acids of the PSO amounted to 21.09% of the total fatty acids, while the unsaturated fatty acids amounted to 78.9%. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of purslane seed water–methanolic extract at different concentrations varied significantly, ranging from 15.41 to 79.06%. PSO was oxidized at three temperatures (353, 363, and 373 K) under Rancimat test conditions. Reaction rate constants (k), activation energies (E a), Q 10 number, activation enthalpy (ΔH ++), and activation entropy (ΔS ++) for oxidative stability of PSO were calculated according to the activated complex theory and Arrhenius equation. The k, E a, Q 10, ΔH ++, and ΔS ++ for PSO ranged from 0.031 to 0.186 h−1, 93.46, 2.37, 90.54 kJ mol−1, and −18.62 J K−1 mol−1, respectively. Lipid oxidation rates were greatly dependent on temperature. According to fatty acid composition and high polyunsaturated fatty acids (61.88%) of PSO, it has a high E a, ΔH ++, and ΔS ++.

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Authors and Affiliations

  1. Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran

    Seyedeh Razieh Jalali Mousavi

  2. Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

    Razieh Niazmand

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  1. Seyedeh Razieh Jalali Mousavi
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Correspondence to Razieh Niazmand.

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Mousavi, S.R.J., Niazmand, R. Fatty Acids Composition and Oxidation Kinetic Parameters of Purslane (Portulaca oleracea) Seed Oil. Agric Res 6, 421–426 (2017). https://doi.org/10.1007/s40003-017-0271-9

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  • DOI: https://doi.org/10.1007/s40003-017-0271-9

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