College of Agronomy, Shanxi Agricultural University, Taigu 030800, PR China; Collaborative Innovation Center for High-quality and Efficient Production of Characteristic Crops on the Loess Plateau, Jointly Built by the Province and the Ministry, Taigu 030800, PR China.
College of Life Sciences, North China University of Science and Technology, Tangshan 063210, PR China.
Ultrason Sonochem. 2024 Oct;109:106989. doi: 10.1016/j.ultsonch.2024.106989. Epub 2024 Jul 18.
The aim of this study is to optimize the extraction process of oat saponins (Os) and to evaluate their antioxidant potential. Single factor experiment, response surface optimization design, and orthogonal test were employed to optimize the process of ultrasonic-assisted extraction of Os, and the optimal extraction conditions were as followed: ethanol volume fraction of 80 %, material-solvent ratio of 1:14, ultrasonic power of 400 W, ultrasonic time of 25 min, extraction temperature of 60℃, extraction time of 180 min, and the extraction rate of Os was 0.317 %±0.105 %. Using the method, the crude extract of Os was prepared and its abilities of scavenging radicals in vitro and inhibiting protein oxidation in pork were determined, with ascorbic acid (Vc) as the control. Results revealed that the scavenging ability of Os against DPPH radical, hydroxyl radical (·OH) and superoxide anion (O) increased with the concentration of Os. Interestingly, the scavenging abilities of Os against DPPH and O were far lower than that of Vc, but its scavenging ability against ·OH was very close to that of Vc, reaching 84.59 % and 96.33 %, respectively. Furthermore, the experiments of pork storage and Fenton oxidation system showed that Os with 0.09-0.72 mg/mL could reduce the production of carbonyl (8.49 %-50.05 %) and the oxidation of total sulfhydryl (1.29 %-25.86 %), and effectively inhibit the oxidation of protein in pork by 7.82 %-22.53 %. The results of this study will provide a theoretical basis for the application of oat saponins as a natural anti-protein oxidant in meat processing and storage.
本研究旨在优化燕麦皂素（Os）的提取工艺，并评价其抗氧化潜力。采用单因素实验、响应面优化设计和正交试验优化了超声辅助提取 Os 的工艺条件，最佳提取条件为：乙醇体积分数 80%、料液比 1:14、超声功率 400 W、超声时间 25 min、提取温度 60℃、提取时间 180 min，Os 的提取率为 0.317%±0.105%。采用该方法制备了 Os 的粗提物，并测定了其体外清除自由基和抑制猪肉蛋白质氧化的能力，以抗坏血酸（Vc）为对照。结果表明，Os 对 DPPH 自由基、羟自由基（·OH）和超氧阴离子（O）的清除能力随 Os 浓度的增加而增强。有趣的是，Os 对 DPPH 和 O 的清除能力远低于 Vc，但对·OH 的清除能力与 Vc 非常接近，分别达到 84.59%和 96.33%。此外，猪肉贮藏和 Fenton 氧化体系实验表明，0.09-0.72 mg/mL 的 Os 可以降低羰基（8.49%-50.05%）的生成和总巯基（1.29%-25.86%）的氧化，有效抑制 7.82%-22.53%的猪肉蛋白质氧化。本研究结果将为燕麦皂素作为一种天然的肉品加工和贮藏用蛋白质抗氧化剂的应用提供理论依据。
