Abstract Title:

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

Abstract Source:

Food Chem. 2020 Jan 23 ;316:126280. Epub 2020 Jan 23. PMID: 32058192

Abstract Author(s):

Leonardo Cristian Favre, Guido Rolandelli, Ndumiso Mshicileli, Lusani Norah Vhangani, Cristina Dos Santos Ferreira, Jessy van Wyk, María Del Pilar Buera

Article Affiliation:

Leonardo Cristian Favre


Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of theβ-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• and FRAP methods). 15 mM for β-CD solution, 5 min of ultrasonication and 41 °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• assay) and 0.45 mg GAE/mL (FRAP method). This natural extract obtained through eco-friendly techniques proved to be effectiveto reduce the formation of hydroxymethylfurfural, a glycation marker, at 70 and 80 °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.

Study Type : In Vitro Study

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