Effect of different cooking methods on health-promoting bioactive compounds of purslane (Portulaca oleracea L.)

Purslane is one of the important leafy vegetables used all over the world and cooked in several ways. The current research on the effect of cooking methods on antioxidant properties of phenolic compounds and bioactive compounds of purslane leaves. Three commonly used cooking methods eg. boiling, steaming and roasting of purslane leaves were evaluated for a duration of 1min, 3min, 5min, 7min and 10 min. The outcome of the study demonstrated roasting cooking method retained the maximum amount of omega-3 fatty acids along with total phenolic, total flavonoid contents and antioxidant activities in purslane. The omega-3 fatty acid is the dominating compound in purslane leaves which was found retained in roasting upto 10 min and it was significantly low by other water involving processes. The present work would be helpful for designing of cooking process in the food processing industries to minimise loss of bio-active compounds.