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

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 o C for 10 min, 40 o C for 20 min, and 20 o 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.

Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae

“…The productivity, chemical composition, and biological activity of coffee extract are all known to be influenced by the brewing process ( 73 ). In the current study, three types of roasted coffee beans (light, medium, and dark) were extracted at different temperatures and time durations using ultrasonic-assisted extraction (UAE), an efficient method for retrieving natural antioxidants ( 30 , 48 ).…”

“…The Chao-Thai-Pukao Factory (Chiang Mai, Thailand) provided coffee beans and coffee by-products. As indicated in the previous report, NU003806 was the coffee tree's voucher number ( 30 ).…”

“…The roasted coffee extracts were prepared from green coffee beans ( Coffea arabica L.), with the degree of roasting performed in accordance with previous studies ( 30 , 48 ). Light coffee (LC), medium coffee (MC), and dark coffee (DC) are classified by the roasting temperature and roasting time (176.7–232.2°C and 10–20 min).…”

“…Coffee processing generates a large amount of solid by-products during coffee cultivation and preparation, such as spent coffee grounds, the by-products of coffee fruit and bean processing (coffee husks, peel, pulp), and so on ( 29 ). Recently, we revealed that coffee beans or coffee by-product extract, which are high in phenolic compounds and antioxidant activity, seem to have a wide-range of health benefits, including anti-hyperglycaemic and anti-hyperlipidaemic activities ( 30 ), anti-adipogenic and lipolytic properties ( 31 ), anti-diabetic, cholesterol-lowering, and anti-hepatic steatosis activity ( 32 – 34 ), anti-hepatic steatosis activity ( 35 , 36 ), as well as antibacterial activity against both gram-positive and gram-negative bacteria ( 37 ). Therefore, the use of coffee extracts with medicinal properties could be an alternative treatment for various diseases.…”

Redesign of Horizontal Coffee Roasters With Temperature, Time and Rotation Controls

“…Only 20% of the national coffee bean production of 600,000 tons per year can be processed and marketed in the form of secondary products, including roasted coffee, ground coffee, ready-to-eat coffee, and several other types of secondary coffee [1]. The role of the roasting process is very important in the final result of coffee (brewed coffee).…”