## 3 Results and Discussion
### Analysis of Color Characteristic Results
4,5-DOPA dioxygenase extradiol plays a crucial role in the formation of betalamic acid, which functions similarly to anthocyanins in other plants, serving as a structural, chromophoric, and bioactive component of plant betalian pigments [39]. This enzyme catalyzes the oxidative cleavage of DOPA, producing 4,5-secodopa, which spontaneously cyclizes to form betalamic acid. Betalains serve as physiological pigments while also \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Protein** & **Gene** & **Organism** &
\begin{tabular}{c} **Molecular Weight,** \\ **kDa** \\ \end{tabular} \\ \hline
4,5-DOPA dioxygenase extradiol & DODA & _Portulaca grandiflora_ & 29.92 \\ Maturase K & matK & _Portulaca olercea_ & 60.87 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Proteins identified as belonging to Portulaca. Figure 2: One-dimensional electropherogram of sausage samples. C\({}_{\text{T}}\)—molecular weight standards: 250, 150, 100, 70, 50, 40, 30, 20, 15, and 10 kDa (from top to bottom); K—control sausages; O—sausages with purslane. possessing strong radical-scavenging activity [40]. These water-soluble pigments are unique to plants in the Caryophyllaceae family and are simpler to synthesize and regulate than anthocyanins and carotenoids, beginning from tyrosine and regulated primarily by the MYB transcription factor [41]. Functionally, betalains are analogous to anthocyanins, attracting animal pollinators and exhibiting high antioxidant and free radical-scavenging properties [42]. In addition, betalains are used commercially as food colorants and additives, further highlighting their practical value [43]. Maturase K (matK) is a plastid gene found in plants and is considered one of the most variable coding genes in angiosperms. It has been proposed as a molecular \"barcode\" for identifying terrestrial plants [44]. Given its variability, matK could potentially serve as a marker to identify the addition of _Portulaca oleraca_ in food products, though further research is necessary to confirm this hypothesis [45]. While plant mitochondrial genes evolve slowly and are less effective in distinguishing between plant species, matK offers a more promising alternative for plant identification [46]. The inclusion of purslane in meat products is thus a functionally justified approach, as it helps reduce oxidative lipid spoilage under various environmental conditions. This natural additive provides antioxidant protection without the need for synthetic stabilizers or chemical antioxidants in the product formulation, making it a valuable and sustainable ingredient. Evaluation of Antioxidant Capacity: Ferric-Reducing Antioxidant Power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) Assay Results  
Exploring the antioxidant potential of plant extracts holds considerable relevance for the advancement of novel, safer natural antioxidants in the food industry. Within this framework, the subsequent phase of this study concentrated on evaluating the ferric-reducing antioxidant power (FRAP) and DPPH radical-scavenging activity, as presented in Table 7. This analysis provides critical insights into the efficacy of the extracts in neutralizing oxidative processes, thus offering valuable contributions to the development of functional food ingredients. This study demonstrated substantial levels of ferric-reducing antioxidant power (FRAP) in the experimental sausage samples. The incorporation of purslane into the sausage formulations enhanced the antioxidant properties of the final product. As evidenced by the data in Table 7, the sausages with purslane exhibited a significant FRAP value of 13.5 mg GAE/g, while no measurable FRAP activity was detected in the control samples. This highlights purslane's ability to markedly improve the product's capacity for ferric ion reduction, an important indicator of antioxidant potential. Moreover, the antioxidant activity, as evaluated by DPPH radical-scavenging, showed a pronounced improvement in the experimental sample compared with the control.