BIOCHEMICAL AND BIOLOGICAL STUDIES ON PURSLANE AS A PROTECTIVE AGENT

Abstract

Purslane (Portulaca oleracea L) is considered a source of livestock fodder and source of vegetable crops for human consumption. Total soluble protein (TSP) and Purslane protein isolate (PPI) were prepared at pH 8.6 and 3.9, respectively .. Lysine and threonine were the first and second limiting amino acids. Therefore, it must be added to any legumes protein to utilize a complementry balance for the essential amino acids. On the other hand, crude methanolic extract (A) and purified compound (8) had antioxidant activity (AOA) about 66.2 and 50.8 % of the total AOA of a-tocopherol with respecting control. Data also showed that AOA for A and 8 were more stable until 30 days of storage. In addition, the two extracts A and 8 from P. oleracea L. had inhibitory effect against Clostridium botulism. On the other side, three pathogenic fungi were isolated from infected tomato, apple fruits and sesame root rot plants, they were identified as Altemari solani, Botrytis cinera and Fusarium oxysporium, respectively. Purified compound (8) had a potent inhibitory effect on Botrytis cinera particularly at concentration ranged from 150 to 200j.Jgiml. Therefore, it can be concluded that antioxidant substances of P. oleracea L. are considered as protective agent against some pathogenic microorganisms.