Obtenção do extrato de café verde conilon (Coffea canephora) e seus efeitos na resposta pós-prandial de incretinas e na homeostase da glicose
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Data
2026-02-25
Autores
Silva, Thalia Gomes
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Universidade Federal do Espírito Santo
Resumo
Coffee is one of the most consumed beverages worldwide and has been extensively investigated due to its potential beneficial health effects, mainly attributed to its phenolic and bioactive compounds. Robusta coffee (Coffea canephora) presents higher levels of these compounds in the form of green beans, since the roasting process promotes significant losses of these compounds. In this context, the present study aimed to evaluate different extraction methods of green robusta coffee and investigate the effects of consumption on glycemic, hormonal, and subjective appetite parameters in eutrophic or obese individuals. The different extraction methods were compared in relation to the content of total phenolic compounds, antioxidant capacity, and content of bioactive compounds. According to the results found, among the methods evaluated, conventional infusion for 10 minutes at 90 ºC presented higher concentrations of compounds of interest and high antioxidant capacity when compared to the other methods evaluated, thus being chosen for use in the acute clinical trial. A randomized, single-blind, crossover study was conducted with a one-week washout period between tests. Volunteers, divided into two groups—one of eutrophic individuals (n=10) and the other of obese individuals (n=9)—consumed a control syrup containing 75g of glucose and 250 mL of water, and a syrup containing 55 mL of green coffee extract, 195 mL of water, and 75g of glucose. Blood samples were collected at 0 (fasting), 15, 30, 60, and 120 minutes, simulating an oral glucose tolerance test (OGTT). At the same collection times, volunteers also answered questionnaires regarding subjective appetite parameters using a visual analog scale, allowing for an assessment of subjective appetite perceptions throughout the postprandial period. Postprandial glycemic and hormonal responses showed expected physiological behavior after glucose ingestion, with an initial increase in blood glucose followed by increased insulin secretion and the release of the incretins GIP and GLP-1. However, no significant differences were observed in blood glucose and GIP in the total and incremental areas under the curve (AUC) (p>0.05). However, ingestion of glucose syrup containing green coffee extract significantly reduced the total and incremental AUC of insulin (p<0.05), without altering blood glucose, suggesting greater metabolic efficiency and possible improvement in insulin sensitivity. A reduction in the incremental AUC of GLP-1 (p<0.05) and an increase in the tAUC of glucagon (p<0.05) were also observed. Regarding subjective appetite parameters, assessed using the visual analog scale, no significant diferences were observed. The results suggest that, although green coffee extract did not modulate postprandial glycemia, it was able to alter hormonal responses related to glycemic homeostasis, reinforcing the potential modulating effect of acute consumption of the extract on glucose metabolism
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Ácido clorogênico , Capacidade antioxidante , Compostos bioativos , Método de extração de café verde , Resposta pós-prandial , Chlorogenic acid , Antioxidant capacity , Bioactive compounds , Extraction methods , Postprandial response