Purslane (Portulaca oleracea L.) has been known as a medical herb with valuable nutritional and pharmacological properties. Herein, water, methanol, and acetone extracts were prepared from two morphologically different purslane samples, thereafter their content of β-carotene, chlorophyll a and b, total phenolic compounds (TPC), total ‎flavonoids, and total flavonols was evaluated. Additionally, DPPH• scavenging ‎activity and ferrous iron (Fe+2) chelating activity of these extracts were also measured. The acetone extract had the highest amounts of β-carotene (14.16 mg g-1 DW), chlorophyll a (40.46 mg g-1 DW), chlorophyll b (9.94 mg g-1 DW), TPC (51.01 mg GAE g-1 DW), ‎flavonoids (133.23 mg RE g-1 DW), and flavonols (46.94 mg RE g-1 DW). Whereas the lowest values were observed in the water extract, as 0.03 mg g-1 DW, 0.03 mg g-1 DW, 0.06 mg g-1 DW, (34.24 mg GAE g-1 DW, 10.98 mg RE g-1 DW, 3.28 mg RE g-1 DW, respectively. The acetone extract also showed higher DPPH• scavenging ‎activity (IC50 = 57.23 µg mL-1) compared to methanol (IC50 = 65.80 µg mL-1) and water (IC50 = 71.47 µg mL-1) extracts. Regarding the ferrous iron (Fe+2) chelating activity, methanol extract exhibited the highest value followed by water and acetone extracts, being 12.78, 10.20 and 6.08%, respectively. A positive correlation was detected between the DPPH• scavenging activities of the purslane extracts and their content of TPC, flavonoid, flavonol, β-carotene, chlorophyll a, and chlorophyll b. On the other hand, there was no significant correlation between chelating activity of the extracts and their content of β-carotene, chlorophyll a, TPC, flavonoids, flavonols, and DPPH scavenging activity. Purslane extracts could be suggested as a natural antioxidant substance for many pharmaceutical and food applications.

Advanced glycation end products (AGEs) are harmful compounds formed through non-enzymatic reactions between reducing sugars and proteins or lipids, and are

This study aimed to examine the differences in chemical and bioactive components between black garlic and white garlic under various processing conditions. The processing conditions significantly lowered the pH of black garlic while increasing its total acidity and organic acid levels, with citric acid being the dominant organic acid. Total phenolic compounds (TPC) and antioxidant activity in black garlic increased as a result of processing conditions. Notably, aging caused a significant increase in the levels of 5-hydroxymethylfurfural (HMF) and S-allyl-L-cysteine (SAC). Mineral analyses showed that magnesium and selenium levels in black garlic rose with extended aging. Correlation and Principal Component Analysis (PCA) revealed that the health-beneficial components of black garlic were significantly enhanced through processing, differentiating it from white garlic.