Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat ( Avena sativa L.) cultivar

This study explored the oat cultivar PD 2 LV 65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy. It was observed that time and temperature significantly ( p ≤ 0.0001) influenced DF yield, whereas amplitude had a minor effect ( p ≤ 0.05). Infrared spectroscopy confirmed the presence of soluble, insoluble, and total DF fractions. Differential scanning calorimetry revealed lack of crystallization or melting phases which indicates purity, whereas X‐ray diffraction showed patterns between 15° and 25°. Sonication enhanced extraction efficiency, surface area, and pore size, thereby caused an increase in DF’s bioactivity as an absorbent. Overall, sonication proved to be a green and economical technology, improving both yield and functional properties, positioning PD 2 LV 65 DF as a promising nutraceutical ingredient.