ArticlePreventive nutrition and food science2021
Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction.
Article in Preventive nutrition and food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption.International journal of molecular sciences · 2025Article
- Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production.Preventive nutrition and food science · 2024Article
- Influence of coffee roasting degree on antioxidant and metabolic parameters: ComprehensiveCurrent research in food science · 2024Article
- Effects of Enzymatic- and Ultrasound-Assisted Extraction on Physicochemical and Antioxidant Properties of Collagen Hydrolysate Fractions from Alaska Pollack (Antioxidants (Basel, Switzerland) · 2022Article
- Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-ResistantFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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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.
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