Extraction and Natural Bioactive Molecules Characterization in Spinach, Kale and Purslane: A Comparative Study.

Nemzer, Boris; Al-Taher, Fadwa; Abshiru, Nebiyu; Squillaci, Giuseppe

Leafy green vegetables contain essential nutrients and are frequently consumed for their perceived health benefits. The purpose of this study was to profile the nutritional and natural bioactive phytochemical compounds extracted from freeze-dried spinach and kale and compare them with our previously published freeze-dried purslane results. Novel research suggests that these leafy greens contain an abundance of fatty acids, amino acids, organic acids, vitamins, and minerals, which can reduce the risk of many chronic diseases. LC-MS/MS screening identified 69 and 103 compounds in spinach and kale, respectively, including flavonoids, glucosinolates, and phenolic and organic acids. Out of a total of 26 flavonoids identified in the current study, only three were found in spinach. All three leafy greens showed nutritional and health benefits and the unique phytochemical compounds found only in purslane provide a strong basis to incorporate its distinct dietary benefits.

PORTULACA oleracea; KALE; EDIBLE greens; SPINACH; ORGANIC acids; ESSENTIAL nutrients; PHENOLIC acids

Molecules, 2021, Vol 26, Issue 9, p2515

1420-3049

Academic Journal

10.3390/molecules26092515