Portulaca oleracea is an annual succulent herb (purslane) with high antioxidant properties and high content of essential ω-3 and ω-6 fatty acids, ascorbic acid, α-tocopherol and β-carotene. In the present study, sensorial and chemical analyses of uncooked and cooked durum wheat pasta fortified with purslane from three different Sicilian areas and at three different concentrations (5, 10 and 15%) were estimated. The sensorial analysis showed that the scores of the overall acceptance decreased considerably in pasta with 15% purslane, while consumers appreciated pasta samples with 10% purslane. Chemical analysis highlighted that the addition of purslane gave pasta samples the potential to be a functional food, due α-linonenic fatty acid concentration, antioxidant activity and total phenols content. The influence of the origin of purslane used to enrich pasta was evident: the “Cassibile” purslane supplemented spaghetti showed the highest content of linoleic and α-linolenic acids and the highest antioxidant activity.

马齿ula是一年生的多汁草本植物（马齿sl），具有高抗氧化特性，并含有大量的必需ω-3和ω-6脂肪酸，抗坏血酸，α-生育酚和β-胡萝卜素。在本研究中，估计了来自三个不同的西西里地区和三个不同浓度（5％，10％和15％）的马齿for强化的未煮熟硬质硬质小麦面食的感官和化学分析。感官分析表明，在马齿ane含量为15％的面食中，总体接受程度明显下降，而消费者对在马齿10含量为10％的面食中的欣赏程度较高。化学分析表明，由于α-亚麻酸的脂肪酸浓度，抗氧化活性和总酚含量的原因，添加马齿sl使面食样品有可能成为功能性食品。