A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1331 - 1331

Published: April 11, 2025

Background: Coffee is widely consumed worldwide and rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic cardiovascular diseases. Olive pomace (OP), by-product olive oil production, contains phenolic compounds cardioprotective effects but often discarded. Combining it coffee could enhance health benefits promote sustainability. Methods: Soluble solids, total phenols, flavonoids, capacity (DPPH• scavenging activity) were analyzed C-OP at 5%, 10%, 15%, 20% OP concentrations. The 10% brew was selected for further evaluation α-amylase inhibition 14-day pilot study murine model, evaluating weight, food liquid intake, behavior, compared control group. Results: Adding powder ground increased the phenol content brews. highest activity (6.62–8.17 mmol TE/L) found those brewed from had acceptance mice, consumption, greater exploratory resting time. It also showed 30.5% 200 µg/mL. Conclusions: incorporation into enhances its capacity. optimal bioactivity, suggesting potential as functional beverage health.

Language: Английский

Polyphenols as Reactive carbonyl substances Regulators: A comprehensive review of thermal processing hazards mitigation

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115515 - 115515

Published: Dec. 16, 2024

Language: Английский