Use of Purslane (Portulaca oleracea L.) Leaves Powder in Enhanced Egyptian Common Foods Falafel and Bessara | ||||
| Food Technology Research Journal | ||||
| Volume 7, Issue 2, March 2025, Page 185-195 PDF (597.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2025.392539.1168 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ghada M. Kholaf 
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| Food and Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt | ||||
| Abstract | ||||
| Portulaca oleracea L., locally called Rejlah in Egypt and commonly known as purslane, is widely used as a medicinal plant. However, few studies have explored the use of Portulaca oleracea in food products. This study aims to enhance two traditional Egyptian foods, Falafel and Bessara, by incorporating powdered purslane leaves at levels of 0, 10, 15, and 20 g per 100 g of dehulled faba beans. The samples were analyzed for proximate chemical composition, bioactive components, antioxidant activity, mineral content, amino acid profile, and fatty acid composition. The results showed that purslane leaves are a good source of dietary fiber, protein, and ash, in addition to essential minerals such as potassium, calcium, and magnesium, as well as flavonoids, carotenoids, and phenolics. The powdered methanolic extract also exhibited notable antioxidant activity. Moreover, purslane leaves were found to be a good source of omega-3 fatty acids. The findings further revealed that adding purslane to Falafel and Bessara significantly increased their protein, ash, and fiber content. The mineral content in the samples also improved, with calcium levels nearly doubling in the fortified products. As the proportion of purslane increased, the total phenolic content in both Falafel and Bessara rose accordingly. Antioxidant activity reached 48.83% and 44.57% in Falafel and Bessara, respectively, when 20% purslane was added, compared to 16.11% and 13.36% in the control samples. Additionally, the linolenic acid (omega-3 fatty acid) content in Falafel and Bessara increased significantly with the addition of purslane. Sensory evaluation showed that the panelists accepted the Falafel and Bessara samples with varying levels of purslane leaf powder. | ||||
| Keywords | ||||
| Common Foods; Falafel and Bessara; Portulaca oleracea L; Rejlah; Purslane; Nutritional Com position; Antioxidant; Sensory Characteristics | ||||
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