EFFECT OF EXTRACTION REAGENTS ON THE CONTENT OF PHENOLICS AND ANTIOXIDANT ACTIVITY OF PORTULACA OLERACEA L.

To determine the effects of extraction reagents on constituents of purslane (Portulaca oleracea L.), three reagents were used to extract phenolic compounds. Extraction with boiling water yielded the highest content of phenolic compounds, the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and the lowest EC₅₀ value. Using 60 percent methanol for extraction yielded somewhat lower values, whereas extraction with cold water was the least efficient.