전체메뉴
Article Search

PNF Preventive Nutrition and Food Science

Open Access


ISSN 2287-8602
QR Code QR Code

Original

Article

Original

Prev Nutr Food Sci 2021; 26(3): 338-345

Published online September 30, 2021 https://doi.org/10.3746/pnf.2021.26.3.338

Copyright © The Korean Society of Food Science and Nutrition.

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Acharaporn Duangjai1 , Kanittaporn Trisat2 , and Surasak Saokaew3-6

1Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, 3Center of Health Outcomes Research and Therapeutic Safety (Cohorts), 4Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), 5Unit of Excellence on Herbal Medicine, School of Pharmaceutical Sciences, and 6Division of Pharmacy Practice, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand 2Department of Pharmacy Practice and Center of Excellence for Innovation in Chemistry, Pharmacological Research Unit, Faculty of Pharmaceutical Sciences, Naresuan University, Phitsanulok 65000, Thailand

Correspondence to:Surasak Saokaew, Tel: +66-5446-6666, E-mail: surasak.sa@up.ac.th

Received: May 17, 2021; Revised: June 17, 2021; Accepted: June 30, 2021

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Coffee consumption has been linked to a low risk of metabolic syndrome. However, evidence supporting its anti-hyperglycaemic and anti-hyperlipidaemic activities remain poorly defined. The ultrasound-assisted extraction (UAE) technique has been shown to achieve high yields of bioactive compounds in coffee, with preserved functionality. The goal of the present study was to determine the effect of various coffee roasting extracts using UAE on their anti-hyperglycaemic and anti-hyperlipidaemic properties. We examined α-amylase and α-glucosidase, micelle size, micelle solubility, and pancreatic lipase activities. Coffee roasting degrees were classified as light coffee (LC), medium coffee (MC), and dark coffee (DC). We showed that DC at 80°C for 10 min, 40°C for 20 min, and 20°C for 20 min has a high potency to inhibit α-amylase, α-glucosidase, and pancreatic lipase activities by 33.79±3.25%, 19.68±1.43%, and 36.63±1.58%, respectively. LC enhanced cholesterol micelle size and suppressed cholesterol micelle solubility, which suggests that coffee roasting may enhance anti-hyperglycaemic and anti-hyperlipidaemic activities.

Keywords: anti-hyperglycaemic, anti-hyperlipidaemic, arabica, coffee roasting, ultrasound-assisted extraction