Phytochemical Composition and Antioxidant Activity of <i>Portulaca oleracea</i>: Influence of the Steaming Cooking Process
In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of <i>Portulaca oleracea</i> L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/94 |