BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers concern about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used because of their health safety compared with synthetic antioxidant. The present research was conducted to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups, namely, control (without extract), butylated hydroxytoluene BHT (with 0.02 % BHT, w/w), and the different concentrations of PE (0.1%, 0.3%, and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE, and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation, and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (IC50) of DPPH and ABTS radicals were 5.112±0.384 and 12.607±2.130 μg/mL, respectively. Samples treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect on exerting a protective effect against lipid and protein oxidation under chilled storage condition. Our findings demonstrated the strong potential of PE as a natural antioxidant in meat and meat products. This article is protected by copyright. All rights reserved.

中文翻译：

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马齿苋提取物的抗氧化活性及其对冷藏兔肉馅饼脂质和蛋白质氧化的抑制作用

背景技术目前，合成抗氧化剂已被广泛用于阻止肉类工业中的脂质和蛋白质氧化。然而，消费者担心这些合成抗氧化剂，因为它们具有潜在的毒理学作用。因此，可以使用天然抗氧化剂，因为与合成抗氧化剂相比，它们的健康安全。本研究旨在评估马齿苋 (Portulaca oleracea L.) 提取物 (PE) 在冷藏 12 天后对脂质和蛋白质氧化的保护作用。兔肉饼分为五个实验组，即对照（无提取物）、丁基化羟基甲苯 BHT（含 0.02% BHT，w/w）和不同浓度的 PE（0.1%、0.3% 和 0.5%，w /w) 添加到兔肉馅饼中，分别标记为 0.1% PE、0.3% PE 和 0.5% PE 组。1、确定了 1-Diphenyl-2-picrylhydrazyl (DPPH)、2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) 自由基清除活性、脂质氧化和蛋白质氧化，并采用了动力学模型。结果PE显示出最强的DPPH和ABTS自由基清除活性，DPPH和ABTS自由基的半数抑制浓度（IC50）分别为5.112±0.384和12.607±2.130 μg/mL。用 PE 处理的样品显示出低脂质和蛋白质氧化。此外，动力学模型的结果表明 PE 可以降低脂质和蛋白质的氧化速率。结论 PE在冷藏条件下表现出对脂质和蛋白质氧化的保护作用，具有防腐作用。我们的研究结果证明了 PE 作为肉类和肉制品中天然抗氧化剂的强大潜力。本文受版权保护。版权所有。