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.

中文翻译：

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青椒（Piper nigrum）的抗氧化和抗糖化潜力：通过响应面法优化基于β-环糊精的提取。

青椒（Piper nigrum）具有高水平的功能化合物，具有抗氧化剂和抗糖基化特性。因此，通过响应表面方法对青椒中基于β-环糊精的功能化合物的提取进行了优化。通过优化总多酚含量（TPC）和抗氧化剂活性（DPPH•和FRAP方法）评估了最佳提取条件。β-CD溶液的最佳提取条件为15 mM，超声处理5分钟，温度为41°C，TPC为24.9 mg GAE / mL，抗自由基活性为3.1 mg GAE / mL（DPPH•测定）和0.45毫克GAE /毫升（FRAP方法）。通过环保技术获得的这种天然提取物在70和80°C时可有效减少糖基化标记羟甲基糠醛的形成。GPE的TPC高于黑胡椒和白胡椒。证实了抗氧化剂和抗糖基化特性之间的关系，并且可以被认为是青椒，并且可以被建议作为天然潜在的抗糖基化剂。