Session: General Poster:

Leafy greens contain essential nutrients and are important for a healthy diet. The objective of this study was to compare the nutritional and phytochemical components of the two most prevalent leafy greens in the world, spinach and kale, with purslane. Compared to spinach and kale, this investigation shows that purslane is an excellent source of omega-3 fatty acids, minerals, ascorbic acid, and various phytochemicals with antioxidant properties. While the omega-3 fatty acid content in spinach and kale leaves was 10.84 ± 0.86 mg/100 g and 16.69 ± 2.44 mg/100 g, dry weight, respectively, the omega-3 content in purslane was 98.35 ± 6.78 mg/100 g, dry weight. This study also unraveled a higher number of phytochemicals in purslane with over 100 identified, which were not present in either spinach or kale. Two hundred and twenty-eight health-promoting bioactive compounds were identified in the leafy greens (spinach, 71; kale, 105; purslane, 190), including flavonoids, alkaloids, glucosinolates, and phenolic, chlorogenic, and organic acids. These findings prove purslane to be a nutritionally unique and potentially functional ingredient. Furthermore, it is strongly advised that balancing the nutritional benefits of spinach, kale and purslane could be achieved through selective formulation of these freeze-dried powders.

Mrs. Fadwa Al-Taher

Research Chemist/ISO Coordinator, VDF/Futureceuticals

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