A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
Analy Aispuro-Pérez,
Fernando Javier Pedraza-Leyva,
Alicia Ochoa-Acosta,
Mayra Arias-Gastélum,
Feliznando Isidro Cárdenas-Torres,
Bianca Anabel Amezquita-López,
Emiliano Terán,
Emmanuel Aispuro-Hernández,
Miguel Ángel Martínez-Téllez,
Roberto J. Avena-Bustillos,
Selina C. Wang,
Eli Terán-Cabanillas,
Ulises Osuna-Martínez
Affiliations
Analy Aispuro-Pérez
Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, Mexico
Fernando Javier Pedraza-Leyva
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico
Alicia Ochoa-Acosta
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico
Mayra Arias-Gastélum
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico
Feliznando Isidro Cárdenas-Torres
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico
Bianca Anabel Amezquita-López
Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, Mexico
Emiliano Terán
Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, Mexico
Emmanuel Aispuro-Hernández
Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico
Miguel Ángel Martínez-Téllez
Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico
Roberto J. Avena-Bustillos
Western Regional Research Center, US Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, USA
Selina C. Wang
Department of Food Science and Technology, University of California, Davis, CA 95616, USA
Eli Terán-Cabanillas
Facultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, Mexico
Ulises Osuna-Martínez
Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, Mexico
Background: 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. Methods: 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. Results: 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. Conclusions: 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.
