Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis

• Published in: Current research in food science 2024-01, Vol.9, p.100861, Article 100861
• Main Authors: Gamboa-Gómez, Claudia I., Morales-Castro, Juliana, Barragan-Zuñiga, Jazel, Herrera, Mayra Denise, Zamilpa-Álvarez, Alejandro, Gónzalez, José Luis, Martínez-Aguilar, Gerardo, Morales-Castro, Elisa P., Anese, Monica, Alongi, Marilisa
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Coffee roasting degree; Glucose metabolism; Lipid metabolism; Metabolic disorders; Obesity
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2024.100861

This study aimed to assess the impact of roasting degree on antioxidant and metabolic parameters in vitro and in vivo. In vitro, we evaluated radical scavenging, lipid peroxidation, and the activity of digestive enzymes (α-glucosidase, α-amylase, and lipase). In vivo, we first examined coffee's effect on carbohydrate and lipid absorption in healthy rats, followed by a chronic evaluation of metabolic disorders and antioxidant markers using a diet-induced obesity model. In vitro results revealed that increased roasting degree reduced the antioxidant capacity of coffee brews. All brews showed lower inhibition of α-glucosidase and α-amylase, and lipase inhibition compared to the positive control (acarbose or orlistat). In vivo, all roasting degrees consistently reduced postprandial glucose levels by 20%. Notably, coffee with a high roasting degree (HRD) decreased serum triglycerides (TG) by ∼44% after a lipid load, while other roasts did not. Chronic administration of unroasted (UN) or HRD coffee significantly reduced weight gain compared to the obese control (∼15% and ∼10%, respectively). Notably, all coffee samples improved lipid metabolism parameters. UN and HRD coffee significantly decreased adipocyte volume by 58% and 48%, respectively, compared to the obese control. Additionally, all groups exhibited less than 30% hepatic lipid droplets independent of roasting degree. HRD treatment notably increased liver catalase (CAT) activity and reduced lipid peroxidation in serum (∼90%), liver (∼59%), and adipose tissue (∼37%) compared to the obese control group. These findings suggest that HRD in coffee may confer certain biological advantages. [Display omitted] •Roasting influenced coffee's antioxidant potential and its effects on lipid metabolism.•Regardless of the roasting degree, coffee improved lipid metabolism parameters.•Higher roasting degrees may offer potential benefits in weight management and lipid health.