| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 42.62 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Halophyte plants are highly adapted to salt marsh ecosystems due to their physiological
and ecological characteristics. Halimione portulacoides (L.) Aellen is one abundant halophyte shrub
that belongs to a Chenopodiaceae family and Caryophyllales order and is found on sandy or muddy
coastlines and salt marshes. In this study, the leaves of sea purslane (H. portulacoides) grown in
Figueira da Foz (Portugal) were characterized at nutritional and mineral concentration. Moreover,
different methanolic extracts were obtained from the leaves, and the antioxidant activity was assessed
by several methods. From a nutritional point of view, this halophyte plant may be considered a good
source of dietary fiber, protein, natural minerals such as calcium, magnesium, manganese, copper,
and potassium. The primary sugar found in leaves of sea purslane is maltose, followed by sucrose,
glucose, and fructose. Finally, leaves showed a high content of phenolic compounds and considerable
antioxidant activity. The novel products butter and pasta enriched with powder dried leaves of
H. portulacoides revealed the plant’s potential to be used as a salt substitute and a good alternative
to enhance the sensory characteristics of products, with additional health benefits. The nutritional
characteristics and the phytochemical value highlight H. portulacoides as a potential candidate crop in
saline agriculture and to be used as a new vegetable, especially as a premium food in the novel “salty
veggies” market or as a kitchen salt substitute.
Description
Keywords
halophyte antioxidant activity sea purslane minerals novel ingredient
Citation
Pires A, Agreira S, Ressurreição S, Marques J, Guiné R, Barroca MJ, Silva AM. (2022) Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies. Applied Sciences, 11(17), 7860:1-18. In Cappello F, Gorska-Ponikowska M (Eds.) Celebrating Applied Sciences Reaches 20,000 Articles Milestone. Chapter, pp. 55-72.