Purslane (Portulaca oleracea L.) contains a variety of natural products with different biological properties. The objective of this research was to estimate changes in total phenolics, flavonoids, and fatty acids (α-linolenic acid and linoleic acid) contents as well as antioxidant activity of P. oleracea at different growth stages. Seeds were germinated in soil-filled plastic pots at greenhouse. Leaves and stems were collected at the vegetative and flowering stages. Total phenol and flavonoid contents of the samples were determined by Folin–Ciocalteau and aluminum chloride methods, respectively. The contents of α-linolenic and linoleic acids were determined using gas chromatography analysis after transesterification of fatty acids. Furthermore, Ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl assays were used to determine the antioxidant activities. The highest contents of total phenols (698.6 mg GAE 100 g⁻¹ DW), flavonoids (46.9 mg QE 100 g⁻¹ DW), α-linolenic acid (2.7 mg g⁻¹ DW) and linoleic acid (0.8 mg g⁻¹ DW) were determined in the leaves at flowering stage. Free radical scavenging capacity was significantly affected (P ≤ 0.05) by age; and the leaves of purslane had more antioxidant potential compared to stems. A positive correlation was observed between the antioxidant activities and total phenols content. Overall, purslane leaves at flowering stage can be regarded as a valuable source of fatty acids (especially α-linolenic acid) and antioxidants in human diet.

中文翻译：

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物候生长阶段马齿sl（Portulaca oleracea L.）的酚类化合物，α-亚麻酸和亚油酸含量以及抗氧化活性的变化。

马齿（（Portulaca oleracea L.）包含各种具有不同生物学特性的天然产物。这项研究的目的是估计在不同的生长时期，总油酸，总黄酮和脂肪酸（α-亚麻酸和亚油酸）含量的变化，以及油桐的抗氧化活性。种子在温室的土壤填充的塑料盆中发芽。在营养和开花阶段收集叶和茎。样品中的总酚和类黄酮含量分别通过Folin–Ciocalteau法和氯化铝法测定。α的含量脂肪酸酯交换后，使用气相色谱分析法测定-亚麻酸和亚油酸。此外，用还原铁的抗氧化剂能力和1，1-二苯基-2-吡啶并肼基测定法测定抗氧化剂活性。总酚（698.6 mg GAE 100 g ^-1 DW），类黄酮（46.9 mg QE 100 g ^-1 DW），α-亚麻酸（2.7 mg g ^-1 DW）和亚油酸（0.8 mg g ^-1）中的最高含量DW）在开花期的叶片中测定。清除自由基的能力受到显着影响（P ≤0.05）（按年龄划分）；马齿sl的叶子比茎具有更大的抗氧化能力。在抗氧化剂活性和总酚含量之间观察到正相关。总体而言，开花期的马齿leaves叶可被认为是人类饮食中脂肪酸（尤其是α-亚麻酸）和抗氧化剂的重要来源。