*4.5. Measurement of Browning in Glycated Samples*

The glycation process is a non-enzymatic event that can produce HSA denaturation. Glycation promotes the browning of proteins by glucose in diabetes. As a result, browning intensity can be used as a preliminary screen for glycation. The intensity of browning of glycated materials was measured by absorbance at 420 nm using a 1 cm path length cell after dilution with distilled water [12]. Experiments were performed in triplicate.

Percentage protection from browning = [(Acontrol - Asample)/Acontrol] × 100

where, Acontrol = absorbance of HSA and glucose system, and Asample = absorbance of HSA and glucose system incubated with extract.
