{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T18:46:51Z","timestamp":1791830811616,"version":"4.3.4"},"reference-count":99,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,8,3]],"date-time":"2023-08-03T00:00:00Z","timestamp":1691020800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006261","name":"Taif University","doi-asserted-by":"publisher","award":["TURSP 2001556"],"award-info":[{"award-number":["TURSP 2001556"]}],"id":[{"id":"10.13039\/501100006261","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 \u00b0C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg\/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH\u02d9, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20\u201340 \u00b5g\/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats\u2019 diets at three levels (50, 150, and 250 \u00b5g\/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 \u00b5g\/g) increased 13% more than the control. Dietary PuE in rats\u2019 diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 \u00b5g\/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 \u00b5g\/g) and preserved for 30 days compared to the control. The yogurt\u2019s pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt\u2019s water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 \u00b5g\/g to the yogurt formulation can enhance the quality of yogurt.<\/jats:p>","DOI":"10.3390\/molecules28155859","type":"journal-article","created":{"date-parts":[[2023,8,3]],"date-time":"2023-08-03T11:23:03Z","timestamp":1691061783000},"page":"5859","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt"],"prefix":"10.3390","volume":"28","author":[{"given":"Diana A.","family":"Al-Quwaie","sequence":"first","affiliation":[{"name":"Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aminah","family":"Allohibi","sequence":"additional","affiliation":[{"name":"Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Majidah","family":"Aljadani","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amira M.","family":"Alghamdi","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2489-6994","authenticated-orcid":false,"given":"Asmaa Ali","family":"Alharbi","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5324-0014","authenticated-orcid":false,"given":"Roua S.","family":"Baty","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7599-225X","authenticated-orcid":false,"given":"Safa H.","family":"Qahl","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ohud","family":"Saleh","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, College of Science, University of Jeddah, Jeddah 21959, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amani Osman","family":"Shakak","sequence":"additional","affiliation":[{"name":"Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia"},{"name":"Faculty of Medical Laboratory Sciences, University of Shendi, Shendi P.O. Box 142, Sudan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatimah S.","family":"Alqahtani","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Sciences, University of Bisha, P.O. Box 551, Bisha 61922, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Osama S. F.","family":"Khalil","sequence":"additional","affiliation":[{"name":"Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8633-1836","authenticated-orcid":false,"given":"Mohamed T.","family":"El-Saadony","sequence":"additional","affiliation":[{"name":"Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9165-707X","authenticated-orcid":false,"given":"Ahmed M.","family":"Saad","sequence":"additional","affiliation":[{"name":"Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"111212","DOI":"10.1016\/j.foodres.2022.111212","article-title":"Fortification\/enrichment of milk and dairy products by encapsulated bioactive ingredients","volume":"157","author":"Adinepour","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Minj, J., Sudhakaran, V.A., and Kumari, A. (2020). Dairy Processing: Advanced Research to Applications, Springer.","DOI":"10.1007\/978-981-15-2608-4"},{"key":"ref_3","unstructured":"Paswan, V.K., Rose, H., Singh, C.S., Yamini, S., and Rathaur, A. (2021). Herbs and Spices\u2014New Processing Technologies, IntechOpen."},{"key":"ref_4","first-page":"225","article-title":"Natural antioxidants and its benefits","volume":"3","author":"Anbudhasan","year":"2014","journal-title":"Int. J. Food Nutr. Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"365","DOI":"10.17628\/ecb.2017.6.365-375","article-title":"Antioxidants: An overview on the natural and synthetic types","volume":"6","author":"Atta","year":"2017","journal-title":"Eur. Chem. Bull."},{"key":"ref_6","unstructured":"Venkatesh, R., and Sood, D. (2011). A Review of the Physiological Implications of Antioxidants in Food, Worcester Polytechnic Institute. Bachelor of Science Interactive Qualifying Project."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Kandylis, P. (2022). Phytochemicals and antioxidant properties of edible flowers. Appl. Sci., 12.","DOI":"10.3390\/app12199937"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"534","DOI":"10.1016\/j.tifs.2021.03.006","article-title":"Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic\/endocrine disorders control","volume":"111","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1111\/j.1365-2621.2006.01420.x","article-title":"Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking","volume":"43","author":"Adebooye","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1080\/19315260.2020.1779895","article-title":"Storage and heat processing affect flavors of cucumber juice enriched with plant extracts","volume":"27","author":"Saad","year":"2021","journal-title":"Int. J. Veg. Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"2956","DOI":"10.1002\/jsfa.7039","article-title":"An appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities","volume":"95","author":"Lee","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"101684","DOI":"10.1016\/j.psj.2021.101684","article-title":"Hot red pepper powder as a safe alternative to antibiotics in organic poultry feed: An updated overview","volume":"101","author":"Elbestawy","year":"2022","journal-title":"Poult. Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"666","DOI":"10.1080\/10408390903044107","article-title":"Bioactive compounds in cranberries and their biological properties","volume":"50","author":"Caillet","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"7314","DOI":"10.1016\/j.sjbs.2021.08.035","article-title":"Control of foliar phytoparasitic nematodes through sustainable natural materials: Current progress and challenges","volume":"28","author":"Abuljadayel","year":"2021","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Cosme, P., Rodr\u00edguez, A.B., Espino, J., and Garrido, M. (2020). Plant phenolics: Bioavailability as a key determinant of their potential health-promoting applications. Antioxidants, 9.","DOI":"10.3390\/antiox9121263"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1428","DOI":"10.1016\/j.sjbs.2021.11.031","article-title":"Phytogenic compounds from avocado (Persea americana L.) extracts; antioxidant activity, amylase inhibitory activity, therapeutic potential of type 2 diabetes","volume":"29","author":"Labib","year":"2022","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2047","DOI":"10.1016\/j.sjbs.2022.01.004","article-title":"Biological control: An effective approach against nematodes using black pepper plants (Piper nigrum L.)","volume":"29","author":"Saad","year":"2022","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"299","DOI":"10.21608\/jfds.2020.126744","article-title":"Preparing untraditional kishk formula with purslane as natural source of bioactive compounds","volume":"11","author":"Salman","year":"2020","journal-title":"J. Food Dairy Sci."},{"key":"ref_19","first-page":"79","article-title":"Fortification of yogurt with common purslane (Portulaca oleracea): Evalution of its fatty acid profile and antioxidant properties","volume":"13","author":"Salehi","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"e08669","DOI":"10.1016\/j.heliyon.2021.e08669","article-title":"A review on bioactive phytochemicals and ethnopharmacological potential of purslane (Portulaca oleracea L.)","volume":"8","author":"Kumar","year":"2021","journal-title":"Heliyon"},{"key":"ref_21","first-page":"45","article-title":"In vitro antioxidant activity, phenolic compounds and protective effect against DNA damage provided by leaves, stems and flowers of Portulaca oleracea (Purslane)","volume":"9","author":"Silva","year":"2014","journal-title":"Nat. Prod. Commun."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1007\/s00267-021-01456-z","article-title":"Multipurpose benefits of an underexplored species purslane (Portulaca oleracea L.): A critical review","volume":"72","author":"Srivastava","year":"2023","journal-title":"Environ. Manag."},{"key":"ref_23","first-page":"136","article-title":"Development of gluten free snacks fortified with purslane (Portulaca oleracea) powder","volume":"4","author":"Hussien","year":"2016","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"100730","DOI":"10.1016\/j.fbio.2020.100730","article-title":"Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea","volume":"37","author":"Melilli","year":"2020","journal-title":"Food Biosci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.3109\/09553002.2014.926040","article-title":"Synergestic effect of aqueous purslane (Portulaca oleracea L.) extract and fish oil on radiation-induced damage in rats","volume":"90","author":"Hussein","year":"2014","journal-title":"Int. J. Radiat. Biol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1017\/S0007114512004011","article-title":"Sources, isolation, characterisation and evaluation of probiotics","volume":"109","author":"Fontana","year":"2013","journal-title":"Br. J. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"110625","DOI":"10.1016\/j.biopha.2020.110625","article-title":"Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics","volume":"130","author":"Ashaolu","year":"2020","journal-title":"Biomed. Pharmacother."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"102645","DOI":"10.1016\/j.ifset.2021.102645","article-title":"Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)","volume":"69","author":"Sitohy","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111217","DOI":"10.1016\/j.nut.2021.111217","article-title":"Dietary fibers as beneficial microbiota modulators: A proposed classification by prebiotic categories","volume":"89","author":"Rezende","year":"2021","journal-title":"Nutrition"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"4288","DOI":"10.1007\/s11694-021-00949-z","article-title":"Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract","volume":"15","author":"Salehi","year":"2021","journal-title":"J. Food Meas. Charact."},{"key":"ref_31","first-page":"51","article-title":"Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt","volume":"47","author":"Awad","year":"2019","journal-title":"Egypt J. Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/S0921-4488(02)00182-7","article-title":"Portulaca oleracea (purslane): Nutritive composition and clinico-pathological effects on Nubian goats","volume":"48","author":"Obied","year":"2003","journal-title":"Small Rumin. Res."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"951019","DOI":"10.1155\/2014\/951019","article-title":"Purslane weed (Portulaca oleracea): A prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes","volume":"2014","author":"Uddin","year":"2014","journal-title":"Sci. World J."},{"key":"ref_34","first-page":"7235412","article-title":"Potential functional food products and molecular mechanisms of Portulaca oleracea L. on Anticancer Activity: A Review","volume":"2022","author":"Rosenthal","year":"2022","journal-title":"Oxidative Med. Cell. Longev."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Petropoulos, S.A., Fernandes, \u00c2., Dias, M.I., Vasilakoglou, I.B., Petrotos, K., Barros, L., and Ferreira, I.C. (2019). Nutritional value, chemical composition and cytotoxic properties of common purslane (Portulaca oleracea L.) in relation to harvesting stage and plant part. Antioxidants, 8.","DOI":"10.3390\/antiox8080293"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Poyatos, M.d.P., Llorent-Mart\u00ednez, E.J., and Ruiz-Medina, A. (2021). Phytochemical composition and antioxidant activity of Portulaca oleracea: Influence of the steaming cooking process. Foods, 10.","DOI":"10.3390\/foods10010094"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"147","DOI":"10.12692\/ijb\/11.1.147-155","article-title":"Phenolic compounds and their antioxidant activities in Portulaca oleracea L. related to solvent extraction","volume":"11","author":"Karoune","year":"2017","journal-title":"Int. J. Biosci."},{"key":"ref_38","first-page":"11","article-title":"Lemongrass: A useful ingredient for functional foods","volume":"4","author":"Ranjah","year":"2019","journal-title":"Int. J. Food Allied Sci."},{"key":"ref_39","first-page":"39","article-title":"Portulaca oleracea L.(Purslane) extracts display antioxidant and hypoglycaemic effects","volume":"91","author":"Sicari","year":"2018","journal-title":"J. Appl. Bot. Food Qual."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"111584","DOI":"10.1016\/j.scienta.2022.111584","article-title":"Bioactive compounds of purslane (Portulaca oleracea L.) according to the production system: A review","volume":"308","year":"2023","journal-title":"Sci. Hortic."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Fukalova Fukalova, T., Garc\u00eda-Mart\u00ednez, M.D., and Raig\u00f3n, M.D. (2022). Nutritional composition, bioactive compounds, and volatiles profile characterization of two edible undervalued plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass. Plants, 11.","DOI":"10.3390\/plants11030377"},{"key":"ref_42","first-page":"2573","article-title":"Phytochemicals, antioxidant and volatile compounds evaluation of Egyptian purslane leaves","volume":"27","author":"Almashad","year":"2019","journal-title":"Arab. Univ. J. Agric. Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"961","DOI":"10.1211\/jpp\/61.07.0017","article-title":"Immunomodulatory activity of Zingiber officinale Roscoe, Salvia officinalis L. and Syzygium aromaticum L. essential oils: Evidence for humor-and cell-mediated responses","volume":"61","author":"Carrasco","year":"2009","journal-title":"J. Pharm. Pharmacol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1080\/14786419.2018.1560291","article-title":"Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm","volume":"34","author":"Melilli","year":"2020","journal-title":"Nat. Prod. Res."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1953","DOI":"10.1002\/jsfa.10811","article-title":"Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage","volume":"101","author":"Wang","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"6633","DOI":"10.7314\/APJCP.2014.15.16.6633","article-title":"Cytotoxicity assessments of Portulaca oleracea and Petroselinum sativum seed extracts on human hepatocellular carcinoma cells (HepG2)","volume":"15","author":"Farshori","year":"2014","journal-title":"Asian Pac. J. Cancer Prev."},{"key":"ref_47","first-page":"1","article-title":"In vitro biological activities and phytochemical contents of Portulaca oleracea L.(Purslane)","volume":"4","author":"Keser","year":"2021","journal-title":"J. Phys. Chem. Funct. Mat."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Seyedi, Z., Amiri, M.S., Mohammadzadeh, V., Hashemzadeh, A., Haddad-Mashadrizeh, A., Mashreghi, M., Qayoomian, M., Hashemzadeh, M.R., Simal-Gandara, J., and Taghavizadeh Yazdi, M.E. (2023). Icariin: A promising natural product in biomedicine and tissue engineering. J. Funct. Biomater., 14.","DOI":"10.3390\/jfb14010044"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"332","DOI":"10.3390\/jfb14070332","article-title":"Plant gel-mediated synthesis of gold-coated nanoceria using ferula gummosa: Characterization and estimation of its cellular toxicity toward breast cancer cell lines","volume":"14","author":"Amiri","year":"2023","journal-title":"J. Funct. Biomater."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"227","DOI":"10.31083\/j.fbl2708227","article-title":"Resveratrol-mediated gold-nanoceria synthesis as green nanomedicine for phytotherapy of hepatocellular carcinoma","volume":"27","author":"Mottaghipisheh","year":"2022","journal-title":"Front. Biosci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1265","DOI":"10.1002\/cyto.a.24207","article-title":"Evaluation of Caspase-3 activity during apoptosis with fluorescence lifetime-based cytometry measurements and phasor analyses","volume":"97","author":"Nichani","year":"2020","journal-title":"Cytom. Part A J. Int. Soc. Anal. Cytol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1111\/cbdd.13860","article-title":"Caspase-3: A primary target for natural and synthetic compounds for cancer therapy","volume":"98","author":"Yadav","year":"2021","journal-title":"Chem. Biol. Drug Des."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"5434525","DOI":"10.1155\/2021\/5434525","article-title":"Component composition and antimicrobial activity of CO2 extract of Portulaca oleracea, growing in the Territory of Kazakhstan","volume":"2021","author":"Tleubayeva","year":"2021","journal-title":"Sci. World J."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/j.toxrep.2019.06.013","article-title":"Hepato-Renal protective effects of egyptian purslane extract against experimental cadmium toxicity in rats with special emphasis on the functional and histopathological changes","volume":"6","author":"Seif","year":"2019","journal-title":"Toxicol. Rep."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1186\/s13568-021-01190-z","article-title":"Dietary purslane (Portulaca oleracea L.) promotes the growth performance of broilers by modulation of gut microbiota","volume":"11","author":"Wang","year":"2021","journal-title":"AMB Express"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Saleh, S.R., Manaa, A., Sheta, E., Ghareeb, D.A., and Abd-Elmonem, N.M. (2022). The synergetic effect of Egyptian Portulaca oleracea L. (Purslane) and Cichorium intybus L.(Chicory) extracts against glucocorticoid-induced testicular toxicity in rats through Attenuation of Oxidative Reactions and Autophagy. Antioxidants, 11.","DOI":"10.3390\/antiox11071272"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"e248755","DOI":"10.1590\/1519-6984.248755","article-title":"The role of purslane in modulating diverse effects of high fat diet on biochemical, histological, and molecular parameters of rats\u2019 liver","volume":"83","author":"Mousa","year":"2023","journal-title":"Braz. J. Biol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"953079","DOI":"10.1155\/2013\/953079","article-title":"Radioprotective effects of gallic acid in mice","volume":"2013","author":"Nair","year":"2013","journal-title":"BioMed Res. Int."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"101","DOI":"10.4314\/tjpr.v16i1.13","article-title":"Hepatoprotective and antioxidant effects of Cymbopogon citratus Stapf (Lemongrass) extract in paracetamolinduced hepatotoxicity in rats","volume":"16","author":"Saenthaweesuk","year":"2017","journal-title":"Trop. J. Pharm. Res."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1186\/s42269-019-0086-x","article-title":"Ameliorating effect of gum arabic and lemongrass on chronic kidney disease induced experimentally in rats","volume":"43","author":"Said","year":"2019","journal-title":"Bull. Natl. Res. Cent."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.jff.2017.09.003","article-title":"Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used","volume":"38","author":"Burri","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.foodchem.2006.05.048","article-title":"Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain\u2013in vitro","volume":"102","author":"Oboh","year":"2007","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"835","DOI":"10.21608\/assjm.2022.263828","article-title":"Cytotoxicity assessments of Portulaca oleracea plant extracts on some cancer cells","volume":"60","author":"Fouda","year":"2022","journal-title":"Ann. Agric. Sci. Moshtohor"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"502","DOI":"10.31989\/ffhd.v12i9.951","article-title":"Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark","volume":"12","author":"Paciulli","year":"2022","journal-title":"Funct. Foods Health Dis."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"65","DOI":"10.21608\/jfds.2022.136776.1055","article-title":"The addition of lemon peel powder affects the properties of yogurt","volume":"13","author":"Nasser","year":"2022","journal-title":"J. Food Dairy Sci."},{"key":"ref_66","first-page":"1626","article-title":"Effect of tulsi leaf extract on Physico-chemical and microbial quality of raw milk","volume":"6","author":"Sivakumar","year":"2017","journal-title":"Int. J. Sci. Environ. Technol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"111668","DOI":"10.1016\/j.lwt.2021.111668","article-title":"Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts","volume":"148","author":"Saad","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"147","DOI":"10.3389\/fmicb.2022.841397","article-title":"Portulaca oleracea polysaccharides modulate intestinal microflora in aged rats in vitro","volume":"13","author":"Fu","year":"2022","journal-title":"Front. Microbiol."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.foodhyd.2019.01.004","article-title":"The effect of apple pomace on the texture, rheology and microstructure of set type yogurt","volume":"91","author":"Wang","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"914","DOI":"10.1007\/s11947-017-1872-9","article-title":"Utilization of plant dietary fibers to reinforce low-calorie dairy dessert structure","volume":"10","author":"Sato","year":"2017","journal-title":"Food Bioprocess Technol."},{"key":"ref_71","first-page":"34","article-title":"Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds","volume":"54","author":"Osman","year":"2023","journal-title":"Assiut J. Agric. Sci."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"110389","DOI":"10.1016\/j.lwt.2020.110389","article-title":"Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract","volume":"137","author":"Ahmed","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Guemidi, C., Saada, D.A., Chabane, O.A., Elmastas, M., Erenler, R., Yilmaz, M.A., Tarhan, A., Akkal, S., and Khelifi, H. (2023). Antioxidant potential, lipid profile and sensory attributes of a functional yogurt formulated with hydroethanolic extract of Mentha Piperita L. Res. Sq., preprint.","DOI":"10.21203\/rs.3.rs-2821412\/v1"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"3013649","DOI":"10.1155\/2020\/3013649","article-title":"Journal of food quality evaluation of effect of extraction solvent on selected properties of olive leaf extract","volume":"2020","author":"Cho","year":"2020","journal-title":"J. Food Qual."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1007\/s00217-015-2554-3","article-title":"Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: Formation and matrix interferences","volume":"242","author":"Semeniuc","year":"2016","journal-title":"Eur. Food Res. Technol."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Alappat, B., and Alappat, J. (2020). Anthocyanin pigments: Beyond aesthetics. Molecules, 25.","DOI":"10.3390\/molecules25235500"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"109267","DOI":"10.1016\/j.jenvman.2019.109267","article-title":"Fast start-up strategies of MBBR for mariculture wastewater treatment","volume":"248","author":"Li","year":"2019","journal-title":"J. Environ. Manag."},{"key":"ref_78","unstructured":"AOAC (2012). Official Methods of Analysis of AOAC International, AOAC. [19th ed.]."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.foodhyd.2018.12.018","article-title":"Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed\u2013A physicochemical approach","volume":"90","author":"Moczkowska","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"999581","DOI":"10.3389\/fnut.2022.999581","article-title":"Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities","volume":"9","author":"Alamoudi","year":"2022","journal-title":"Front. Nutr."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"48","DOI":"10.2478\/s11535-012-0107-3","article-title":"A rapid microtitre plate Folin-Ciocalteu method for the assessment of polyphenols","volume":"8","author":"Attard","year":"2013","journal-title":"Open Life Sci."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"2326","DOI":"10.1002\/jsfa.5633","article-title":"High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in Sorghum bran and flour","volume":"92","author":"Herald","year":"2012","journal-title":"J. Sci. Food Agric."},{"key":"ref_83","first-page":"545","article-title":"Chemical composition and antioxidant activity of essential oils of twelve spice plants","volume":"79","author":"Politeo","year":"2006","journal-title":"Croat. Chem. Acta"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"660138","DOI":"10.3389\/fchem.2021.660138","article-title":"Multistage extraction of star anise and black pepper derivatives for antibacterial, antioxidant, and anticancer activity","volume":"9","author":"Li","year":"2021","journal-title":"Front. Chem."},{"key":"ref_85","first-page":"33","article-title":"Characterization of odor-active compounds in pechiche (Vitex cymosa Berteo ex Speng) fruit","volume":"1","author":"Pino","year":"2020","journal-title":"J. Raw Mater. Proc. Foods"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1016\/j.meatsci.2012.03.010","article-title":"Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage","volume":"91","author":"Jia","year":"2012","journal-title":"Meat Sci."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1016\/j.carbpol.2013.04.023","article-title":"Antitumor activity of Portulaca oleracea L. polysaccharides against cervical carcinoma in vitro and in vivo","volume":"96","author":"Zhao","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_88","first-page":"1087","article-title":"Pomegranate extract inhibits the proliferation and viability of MMTV-Wnt-1 mouse mammary cancer stem cells in vitro","volume":"24","author":"Dai","year":"2010","journal-title":"Oncol. Rep."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Ashour, E.A., El-Hack, M.E.A., Shafi, M.E., Alghamdi, W.Y., Taha, A.E., Swelum, A.A., Tufarelli, V., Mulla, Z.S., El-Ghareeb, W.R., and El-Saadony, M.T. (2020). Impacts of green coffee powder supplementation on growth performance, carcass characteristics, blood indices, meat quality and gut microbial load in broilers. Agriculture, 10.","DOI":"10.3390\/agriculture10100457"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/S0009-8981(02)00341-8","article-title":"New IFCC reference procedures for the determination of catalytic activity concentrations of five enzymes in serum: Preliminary upper reference limits obtained in hospitalized subjects","volume":"327","author":"Schumann","year":"2003","journal-title":"Clin. Chim. Acta"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"3613","DOI":"10.1182\/blood.V84.11.3613.bloodjournal84113613","article-title":"G6PD deficiency","volume":"84","author":"Beutler","year":"1994","journal-title":"Blood"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"638","DOI":"10.1016\/j.psychres.2013.02.025","article-title":"Lipid peroxidation markers in adult attention deficit hyperactivity disorder: New findings for oxidative stress","volume":"209","author":"Bulut","year":"2013","journal-title":"Psychiatry Res."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1093\/labmed\/27.9.613","article-title":"Direct assay of LDL cholesterol: Comparing measurement and calculation","volume":"27","author":"Armbruster","year":"1996","journal-title":"Lab. Med."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.jep.2003.09.022","article-title":"Hypolipidemic effect of different extracts of Clerodendron colebrookianum Walp in normal and high-fat diet fed rats","volume":"90","author":"Devi","year":"2004","journal-title":"J. Ethnopharmacol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"152","DOI":"10.7455\/ijfs\/6.2.2017.a3","article-title":"The interaction effect of mixing starter cultures on homemade natural yogurt\u2019s pH and viscosity","volume":"6","author":"Dahlan","year":"2017","journal-title":"Int. J. Food Stud."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"100291","DOI":"10.1016\/j.ijgfs.2020.100291","article-title":"Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract","volume":"23","author":"Korkmaz","year":"2021","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodhyd.2017.05.035","article-title":"Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt","volume":"72","author":"Nguyen","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Namir, M., Iskander, A., Alyamani, A., Sayed-Ahmed, E.T.A., Saad, A.M., Elsahy, K., El-Tarabily, K.A., and Conte-Junior, C.A. (2022). Upgrading common wheat pasta by fiber-rich fraction of potato peel byproduct at different particle sizes: Effects on physicochemical, thermal, and sensory properties. Molecules, 27.","DOI":"10.3390\/molecules27092868"},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"4581","DOI":"10.1016\/j.sjbs.2021.04.065","article-title":"Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation","volume":"28","author":"Khalil","year":"2021","journal-title":"Saudi J. Biol. Sci."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/28\/15\/5859\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:25:20Z","timestamp":1760127920000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/28\/15\/5859"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,8,3]]},"references-count":99,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2023,8]]}},"alternative-id":["molecules28155859"],"URL":"https:\/\/doi.org\/10.3390\/molecules28155859","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,8,3]]}}}