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EL-Hadidy, G., Abou Raya, M., Khalil, M., Ibrahim, F., Barakat, A. (2013). CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES. Journal of Food and Dairy Sciences, 4(9), 465-474. doi: 10.21608/jfds.2013.72086
G. S. EL-Hadidy; M. A. Abou Raya; Mona M. Khalil; Faten Y. Ibrahim; A. S. Barakat. "CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES". Journal of Food and Dairy Sciences, 4, 9, 2013, 465-474. doi: 10.21608/jfds.2013.72086
EL-Hadidy, G., Abou Raya, M., Khalil, M., Ibrahim, F., Barakat, A. (2013). 'CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES', Journal of Food and Dairy Sciences, 4(9), pp. 465-474. doi: 10.21608/jfds.2013.72086
EL-Hadidy, G., Abou Raya, M., Khalil, M., Ibrahim, F., Barakat, A. CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES. Journal of Food and Dairy Sciences, 2013; 4(9): 465-474. doi: 10.21608/jfds.2013.72086

CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES

Article 3, Volume 4, Issue 9, September 2013, Page 465-474  XML PDF (900.36 K)
Document Type: Original Article
DOI: 10.21608/jfds.2013.72086
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Authors
G. S. EL-Hadidy1; M. A. Abou Raya2; Mona M. Khalil2; Faten Y. Ibrahim2; A. S. Barakat1
1Food Technology Research inst., Agric. Res. Cent, Giza, Egypt.
2Food Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.
Abstract
               Purslane and white mulberry leaves were analyzed for their proximate composition, minerals, fatty acids, phenolic compounds, flavonoids, and amino acids content to evaluate their importance in human nutrition. The results showed that purslane and white mulberry leaves contain appreciable amount of essential nutrients. Moisture, carbohydrate, crude protein, ether extract, crude fiber and ash content in purslane were 4.93, 52.86, 23, 6.34, 10 and 17.80, respectively, and 12.02, 59.75, 21, 4.83, 15 and 14.42 for mulberry leaves(on dry weight basis).also high concentration of macro minerals Ca were(1.2 and 3.6%), K (5.6 and 1.16 % ) and Na (2 and 0.79%) , high concentration of micro minerals' Fe were (0.255 and 0.260 %) and Zn (0.030 and 0.022 %) ,respectively . The dietary purslane oil consisted mainly of oleic acid, linoleic acid, plamitic acid, arahidic acid and capric.  On the other hand fatty acids composition of white mulberry leaves consisted mainly of arahidic, plamitic, linoleic, and capric and oleic. High concentration of phenolic compounds and flavonoids were recorded. White mulberry leaves contain essential amino acids lysine and non-essential amino acids glutamic and aspartic. From this study, it could be concluded that consumption of purslane and white mulberry leaves in different quantities could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functions.
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