Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Buenos Aires, Argentina.
Cape Peninsula University of Technology, Department of Food Science and Technology, Bellville 7535, Cape Town, South Africa; Agrifood Technology Station, Cape Peninsula University of Technology, Department of Food Science and Technology, Bellville 7535, Cape Town, South Africa.
Food Chem. 2020 Jun 30;316:126280. doi: 10.1016/j.foodchem.2020.126280. Epub 2020 Jan 23.
Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the β-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 effective to 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.
青椒（Piper nigrum）含有丰富的功能性化合物，具有抗氧化和抗糖化特性。因此，通过响应面法对基于β-环糊精的青椒功能性化合物提取进行了优化。通过优化总多酚含量（TPC）和抗氧化活性（DPPH•和 FRAP 法）来评估最佳提取条件。最佳提取条件为：β-CD 溶液 15 mM，超声 5 分钟，温度 41°C，TPC 为 24.9 mg GAE/mL，自由基清除活性分别为 3.1 mg GAE/mL（DPPH•法）和 0.45 mg GAE/mL（FRAP 法）。通过环保技术获得的这种天然提取物在 70 和 80°C 时被证明能有效减少糖化标志物羟甲基糠醛的形成。绿椒的 TPC 高于黑胡椒和白胡椒。抗氧化和抗糖化特性之间的关系得到了证实，青椒可以作为一种天然的潜在抗糖化剂。
