Purslane (Portulaca oleracea L) is considered a source of livestock fodder
and source of vegetable crops for human consumption. Total soluble protein (TSP)
and Purslane protein isolate (PPI) were prepared at pH 8.6 and 3.9,
respectively .. Lysine and threonine were the first and second limiting amino acids.
Therefore, it must be added to any legumes protein to utilize a complementry balance
for the essential amino acids. On the other hand, crude methanolic extract (A) and
purified compound (8) had antioxidant activity (AOA) about 66.2 and 50.8 % of the
total AOA of a-tocopherol with respecting control. Data also showed that AOA for A
and 8 were more stable until 30 days of storage. In addition, the two extracts A and 8
from P. oleracea L. had inhibitory effect against Clostridium botulism. On the other
side, three pathogenic fungi were isolated from infected tomato, apple fruits and
sesame root rot plants, they were identified as Altemari solani, Botrytis cinera and
Fusarium oxysporium, respectively. Purified compound (8) had a potent inhibitory
effect on Botrytis cinera particularly at concentration ranged from 150 to 200j.Jgiml.
Therefore, it can be concluded that antioxidant substances of P. oleracea L. are
considered as protective agent against some pathogenic microorganisms.