Hernández-Robledo et al. 2023

OBTENCIÓN DE UNA INFUSIÓN DE LA HOJA DE VERDOLAGA (Portulaca Oleracea L.) Y SU CARACTERIZACIÓN FISICOQUÍMICA Y ANÁLISIS SENSORIAL

OBTAINING AN INFUSION FROM THE PURSLANE LEAF (Portulaca Oleracea L.) AND ITS PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY ANALYSIS

Autor(es): V. Hernández-Robledo, M. G. Bustos-Vázquez, J. A. Del Ángel del Ángel, R. I. Torres-Acosta, P. Rojo-Ángeles

Fuente: Mexican Journal of Technology and Engineering, Vol. 1, No. 3, pp. 37-46.

DOI:  https://doi.org/10.61767/mjte.001.3.3746 

Resumen 

La verdolaga (Portulaca oleracea L.) es una planta comestible, donde hojas y tallos se utilizan en la preparación de diferentes platillos, se puede consumir cruda o cocida, no necesita condiciones específicas para su crecimiento, respecto al valor nutricional presenta algunos nutrientes como proteínas, carbohidratos, ácidos grasos (omega 3 y 6), ácidos orgánicos, vitaminas, minerales, tocoferoles, y antioxidantes, el agua está presente en más del 90%, por lo que todos estos componentes hacen de la verdolaga un alimento funcional. Es considerada como una planta medicinal debido a sus propiedades diuréticas, digestivas y efecto antiinflamatorio, entre otras. Se distribuye en regiones tropicales del mundo, a pesar de que en otros lugares se considera como una mala hierba o maleza, en el país la podemos encontrar de forma natural al interior de cultivos, la producción de verdolaga a nivel nacional se realiza en parcelas o regiones productoras de verdolaga, y solo se comercializa como hortaliza. El objetivo del presente trabajo de investigación fue obtener una infusión a base de la hoja deshidratada de verdolaga (Portulaca oleracea L.). Los resultados mostraron que no hubo una diferencia significativa entre las infusiones de hoja deshidratada de verdolaga (Portulaca oleracea L.) y hoja de té verde (Camellia sinensis) en los parámetros de °Brix y color. En la determinación de humedad y ceniza si hubo una diferencia significativa. La evaluación sensorial mostró que los atributos de apariencia, olor, color y textura no presentaron diferencia significativa, sólo el atributo de sabor (P>0.05). La infusión de verdolaga (Portulaca oleracea L.) es un producto con las características de calidad. Sensorialmente es aceptada. En el mercado no existe una infusión a base de verdolaga, por lo que este producto representa una alternativa saludable para el consumidor.

Palabras clave: infusión, verdolaga, caracterización fisicoquímica, análisis sensorial.

Abstract

Purslane (Portulaca oleracea L.) is an edible plant, where leaves and stems are used in the preparation of different dishes, it can be eaten raw or cooked, and it does not need specific conditions for its growth, regarding the nutritional value it presents some nutrients such as proteins, carbohydrates, fatty acids (omega 3 and 6), organic acids, vitamins, minerals, tocopherols, and antioxidants, water is present in more than 90%, which makes purslane a functional food. It is considered a medicinal plant due to its diuretic, digestive and anti-inflammatory properties, among others. It is distributed in tropical regions of the world, even though in other places it is considered a weed or weed, in the country we can find it naturally inside crops, the production of purslane at the national level is carried out in plots or Purslane-producing regions, and it is only marketed as a vegetable. The objective of this research work was to obtain an infusion based on the dried purslane leaf (Portulaca oleracea L.). The results showed that there was no significant difference between the infusions of dried purslane leaf (Portulaca oleracea L.) and green tea leaf (Camellia sinensis) in the parameters of °Brix, and color. In the determination of humidity and ash if there was a significant difference. The sensory evaluation showed that the attributes of appearance, smell, color, and texture did not present a significant difference, only the taste attribute (P>0.05). Purslane infusion (Portulaca oleracea L.) is a product with quality characteristics. Sensorially it is accepted. There is no purslane-based infusion on the market, so this product represents a healthy alternative for the consumer.

Keywords: infusion, purslane, physicochemical characterization, sensory analysis.

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