Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds.

This study investigated the effects of microwave roasting on the oil content, bioactive components, antioxidant activity, polyphenols, fatty acid composition, tocopherols, protein, and mineral contents of purslane (Portulaca oleracea L.) seeds. Microwave treatment significantly reduced seed moisture while increasing oil content, total phenolics, flavonoids, antioxidant activity, and certain phenolic compounds such as gallic acid and catechin. The fatty acid profile showed predominant linolenic, linoleic, oleic, and palmitic acids, with slight increases in some fatty acids after roasting; erucic acid remained at low, non-harmful levels. Tocopherol levels, especially α-tocopherol, increased notably in roasted seed oils, and protein and most mineral contents rose except for calcium, iron, and manganese. These findings suggest that microwave roasting enhances the nutritional and bioactive qualities of purslane seeds.