Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the beta-cyclodextrin-based extraction of functional compounds from green pepper through Response Surface Methodology was performed. The optimum extraction conditions were assessed by optimizing total polyphenolic content (TPC) and antioxidant activity (DPPH center dot and FRAP methods). 15 mM for beta-CD solution, 5 min of ultrasonication and 41 degrees C were the optimum extraction conditions, with the TPC of 24.9 mg GAE/mL and the anti-radical activities were 3.1 mg GAE/mL (DPPH center dot assay) and 0.45 mg GAE/mL (FRAP method). This natural extract obtained through eco-friendly techniques proved to be effective to reduce the formation of hydroxymethylfurfural, a glycation marker, at 70 and 80 degrees C. GPE presented higher TPC than black and white pepper. The relationship between the antioxidant and anti-glycation properties was confirmed and green pepper and can be proposed as a natural potential anti-glycation agent.