Czech J. Food Sci., 2025, 43(2):129-139 | DOI: 10.17221/93/2024-CJFS

Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream productionOriginal Paper

Engin Gündoğdu ORCID..., Fatma Hezer ORCID...
Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüºhane University, Gümüºhane, Türkiye

Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18 : 3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties.

Keywords: antioxidants; mineral content; omega-3 fatty acids; phenolics; Portulaca oleracea L.

Received: May 18, 2024; Revised: February 4, 2025; Accepted: February 11, 2025; Prepublished online: March 27, 2025; Published: April 30, 2025  Show citation

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Gündoğdu E, Hezer F. Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production. Czech J. Food Sci. 2025;43(2):129-139. doi: 10.17221/93/2024-CJFS.
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