Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology
Leonardo Cristian Favre, Guido Rolandelli, Ndumiso Mshicileli, Lusani Norah Vhangani, Cristina dos Santos Ferreira, Jessy Van Wyk, Marı́a del Pilar Buera
Topics & Concepts
ChemistryDPPHPepperResponse surface methodologyAntioxidantPolyphenolGlycationExtraction (chemistry)Food sciencePiperChromatographyBotanyBiochemistryBiologyReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents Studies