دراسات كيميائيه وتكنولوجيه وحيوية على أوراق نبات الرجلة

Abstract: This study was aimed to determine the best way to dry purslane leaves and estimate the nutritional
value of purslane leaves powder, wheat flour and pan bread, prepared by replacing 2, 4 and 6% of
wheat flour by purslane leaves powder and determine the best replacement ratios that lead to obtain properties of sensory acceptable and study the effect of feeding rats with basal diet and pan breadprepared using purslane leaves powder on biochemical characteristics of rats after 28 days, the resultsrevealed that using 50 °C in the drying was one of the best used methods, because The loss ofphenolics, flavonoids and Radical scavenging activity as expected was found to be lower with hot-airdrying at 50?C (34.48%, 1.09%, and 13.88% respectively) than the other drying treatments, also fromthe chemical analysis, it clear that the purslane leaves powder has high content of protein, minerals,fiber and linolenic acid and the increase of replacer level of purslane leaves powder is directlyproportional to the increase in protein, ash, fiber, phenols, flavonoids, Radical scavenging activity,iron, manganese, calcium and potassium in pan bread; moreover pan bread containing up to 4%purslane leaves powder was acceptable and that when fed rats on this pan bread decrease blood sugar,Total cholesterol and LDL-C, enzymes AST, ALT, and increased the percentage of cholesterol highdensity HDL-C pan.
Publication year 2017
Pages 540-551
Organization Name
serial title Current Science International
Author(s) from ARC
Publication Type Journal
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