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Title: Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies
Authors: Pires, Arona
Agreira, Sílvia
Ressurreição, Sandrine
Marques, Joana 
Guiné, Raquel
Barroca, Maria João 
Silva, Aida Moreira da 
Keywords: halophyte; sea purslane; minerals; antioxidant activity; novel ingredient
Issue Date: 2021
Publisher: MDPI
Project: UID/MULTI/00070/2019 
Portugal 2020-POCI-01-0145-FEDER-029305 
Centro 2020-Centro-01-0145-FEDER-000007 
Serial title, monograph or event: Applied Sciences (Switzerland)
Volume: 11
Issue: 17
Abstract: 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.
ISSN: 2076-3417
DOI: 10.3390/app11177860
Rights: openAccess
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais

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