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Free radical scavenging potentials of fresh and cooked Purslane (Portulaca oleracea - Portulacaceae) was estimated by in vitro antioxidant assays. Antioxidant activity of fresh aqueous juice and cooked aqueous filtrate of purslane leaves were evaluated against synthetic free radicals such as DPPH, ABTS.+ and the results were comparable with that of the reference antioxidant L-Ascorbic acid. The juices showed high antioxidant activity using DPPH and ABTS.+ assays with increasing concentration of juice extracts. The total phenolic content was quantified and found to be 55.26±1.04 and 26.15 ±1.25 mg/g evaluated by the gallic acid corresponds to fresh and cooked filtrate respectively. The IC50 values of fresh, cooked filtrate and L-ascorbic acid were 145.15 ± 1.85, 85.35 ± 2.17 µg/ml and 65. 40 ± 3.66 µg/ml respectively in DPPH antioxidant assay and likewise the IC50 values of fresh, cooked filtrate and L-ascorbic acid found to be 227.35±1.45 µg/ml, 151.15±1.05 and 65.15±2.89 µg/ml, respectively in ABTS.+ antioxidant assay. Comparatively the inhibitory concentration of purslane leaves was high in cooked filtrate juice than the fresh aqueous juice.


Portulaca oleracea Phytochemical Screening Antioxidant activity Phenolic content Reactive oxygen species Oxidative stress

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Balamurugan Pandiyan, Ranjithkumar Dhanaraj, Sumayya Rehaman, Sakthipraba Sampath, Malashree Lakshmanan, Anitha Jebamalai Raj, & Sangilimuthu Alagar Yadav. (2019). Evaluation of antioxidant potential in fresh and boiled juice of purslane leaves. International Journal of Research in Pharmaceutical Sciences, 10(1), 699-703. Retrieved from