Abstract
Stevia rebaudiana boasts a wide range of medical and food applications and contains polysaccharides that exert beneficial effects against oxidative stress. In this study, we optimised the extraction of a polysaccharide (SRRP) from S. rebaudiana roots by employing a Box–Behnken design and response surface methodology. The optimal extraction conditions were as follows: 93.57 min, 71.67 °C, and a water-to-raw material ratio of 21.40 mL/g. Under these conditions, 14.00 ± 0.35% of crude polysaccharide was obtained. Treatment of RAW264.7 cells with SRRP prior to the addition of H2O2, a major contributor to oxidative damage, significantly increased cell viability. In addition, SRRP increased the levels of superoxide dismutase, catalase, and glutathione and reduced the levels of malondialdehyde in RAW264.7 cells. Therefore, SRRP can provide effective protection against H2O2-induced oxidative damage. These findings indicate the potential of SRRP as a natural antioxidant in the food and pharmaceutical industries.
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