BIOCHEMICAL ANALYSIS FOR PREDICTING THE ANTIOXIDANT STATUS OF PURSLANE (PORTULACEA OLERACEA LINN).MINAKSHI MAHAJAN
Among the leafy vegetables Portulacea oleracea Linn. (Portulacaceae) is a genus of succulent prostrate or erect herb with green or purple stems grow through out India as a weed. Leaves are consumed as salad and employed in soups. The plant considered to posses refridgerant vulnerary, antiscorbutic, aperient and diuretic properties. It is useful in scurvy, in disease of liver, spleen, kidney, bladder, cardiovascular diseases, dysentery haematuria, dysuria gonorrhea and ulcers of mouth. Juice of the plant act as a blood purifer. Paste of the leaves is applied to burns, scalds, swelling and erysipelas. The present work carried to find out the antioxidant and nutritive status of leaves of this plant at vegetative and fruiting stage. The leaves were estimated with reference to enzymatic antioxidant (peroxidase and polyphenoloxidase) and non enzymatic (ascorbic acid, phenol, sugar, & proteins) antioxidant. During the experimental work it was observed that vit C is highest in the green leaves, which act as an antioxidant. Good amount of ascorbic acid given acid taste and employed in soups. Rich contents of minerals facilitate its use as a green manure, but due to high content of sodiu in, salinity of soil increases.
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