Genetic diversity and biochemical characterization of common purslane (Portulaca oleracea L.) populations

In addition to being a weedy and wild plant, common purslane (Portulaca oleracea L.) is also valued for its cooking and dietary benefits. The morphological, biochemical, and genetic variations of 25 accessions of common purslane were analyzed in the current investigation. The accessions' seeds were obtained from diverse areas around Turkiye. The study was repeated four times; twice for morphological data collection and twice for biochemical evaluation. The accessions BT-Altinkulak, Assem, and Yerli were found to have the maximum plant height, root fresh weight, and plant fresh weight. Accession Yagmur has a good total phenolic content (685.4 mg AEE 100-1). Agr Tohum has the most anthocyanin concentration (1.09 g mL-1). Cookies were made using a mixture of common purslane accessions and three distinct leaf powder proportions 10, 20, and 30 g were used. ISSR markers were employed to assess genetic variation. The number of recorded alleles, Polymorphic information content (PIC), and cluster analysis revealed no specific genetic variation in the collected common purslane accessions. The results demonstrated that common purslane accessions are an abundant supplier of numerous bioactive chemicals and have a multitude of morphological and biochemical features.