ArticleJournal of food science2026
Effects of Coffee Decaffeination on Beverage Bioactives, Antioxidant Activity, and Lipid Metabolism in Hyperlipidemic Rats.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The aim of this study was to evaluate the effect of chemical decaffeination on two coffee species (Coffea arabica and Coffea canephora) in terms of the chemical composition of filtered coffee beverages and their influence on lipid profile and oxidative stress in rats with diet-induced hyperlipidemia. Rats (n = 30) were divided into six groups: a standard diet control and a hypercholesterolemic diet control (both on water) and four hypercholesterolemic diet treatment groups receiving whole or decaffeinated C. arabica or C. canephora beverages for 42 days (7.2 mL/kg/day). Lipid profile and oxidative stress biomarkers were determined in blood and liver samples. Decaffeination significantly altered the bioactive composition of the beverages, particularly the levels of chlorogenic acids, trigonelline, and diterpenes. No significant differences in the biological outcomes were observed among the four coffee-treated groups. Therefore, based on pooled means across coffee-treated groups, coffee consumption reduced non-HDL cholesterol from 94.0 ± 7.9 mg/dL in the hyperlipidemic control group to 72.0 ± 11.4 mg/dL (23.5% reduction), triacylglycerol from 80.0 ± 8.8 to 44.6 ± 5.4 mg/dL (44.3% reduction), hepatic lipid content from 10.8 ± 0.8% to 8.1 ± 0.8% (25.2% reduction), and hepatic lipid peroxidation markers from 85.7 ± 7.7 to 28.0 ± 4.6 nmol MDA/mg protein (67.3% reduction). Overall, the hypolipidemic and antioxidant effects of coffee were independent of species and caffeine content. These findings provide insights into the impact of dichloromethane-based decaffeination on the bioactive composition and biological effects of coffee beverages. PRACTICAL APPLICATIONS: In a rat model of hyperlipidemia, decaffeinated coffee showed effects comparable to whole coffee on markers related to lipid metabolism and antioxidant protection. These findings may support the development and consumption of decaffeinated coffee products for individuals seeking to reduce caffeine intake.
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