Aispuro-Pérez Analy, Pedraza-Leyva Fernando Javier, Ochoa-Acosta Alicia, Arias-Gastélum Mayra, Cárdenas-Torres Feliznando Isidro, Amezquita-López Bianca Anabel, Terán Emiliano, Aispuro-Hernández Emmanuel, Martínez-Téllez Miguel Ángel, Avena-Bustillos Roberto J, Wang Selina C, Terán-Cabanillas Eli, Osuna-Martínez Ulises
Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, Mexico.
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico.
Foods. 2025 Apr 11;14(8):1331. doi: 10.3390/foods14081331.
Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. Combining it with coffee could enhance health benefits and promote sustainability.
Soluble solids, total phenols, flavonoids, and antioxidant capacity (DPPH scavenging activity) were analyzed in C-OP at 5%, 10%, 15%, and 20% OP concentrations. The C-OP 10% brew was selected for further evaluation with α-amylase inhibition and a 14-day pilot study in a murine model, evaluating weight, food and liquid intake, and behavior, compared to a control group.
Adding OP powder to ground coffee increased the total phenol content in the brews. The highest antioxidant activity (6.62-8.17 mmol TE/L) was found in those brewed from 10%, 15%, and 20% concentrations. The C-OP 10% brew had the highest acceptance in mice, with increased consumption, greater exploratory behavior, and reduced resting time. It also showed 30.5% α-amylase inhibition at 200 µg/mL.
The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health.
咖啡在全球范围内广泛消费，富含具有抗氧化特性的多酚，与降低代谢和心血管疾病风险有关。橄榄果渣（OP）是橄榄油生产的副产品，含有具有心脏保护作用的酚类化合物，但常被丢弃。将其与咖啡结合可以增强健康益处并促进可持续性。
分析了OP浓度为5%、10%、15%和20%的咖啡-橄榄果渣混合物（C-OP）中的可溶性固形物、总酚、黄酮类化合物和抗氧化能力（DPPH清除活性）。选择10%的C-OP冲泡液进行进一步评估，在小鼠模型中进行α-淀粉酶抑制试验和为期14天的初步研究，与对照组相比，评估体重、食物和液体摄入量以及行为。
向研磨咖啡中添加OP粉末增加了冲泡液中的总酚含量。在10%、15%和20%浓度冲泡的样品中发现了最高的抗氧化活性（6.62 - 8.17 mmol TE/L）。10%的C-OP冲泡液在小鼠中接受度最高，消耗量增加，探索行为增多，休息时间减少。在200 µg/mL时，它还表现出30.5%的α-淀粉酶抑制率。
将OP加入咖啡中可提高其总酚含量和抗氧化能力。10%的C-OP冲泡液显示出最佳的生物活性，表明其作为代谢健康功能性饮料的潜力。
