Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil

Yusaku NARITA; Kazuya IWAI; Taiji FUKUNAGA; Osamu NAKAGIRI

doi:10.1271/bbb.120518

Food & Nutrition Science Notes

Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil

Yusaku NARITA, Kazuya IWAI, Taiji FUKUNAGA, Osamu NAKAGIRI

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Keywords: coffee, decaffeinated green coffee bean extract, chlorogenic acid, emulsion, lipase inhibitor

JOURNAL FREE ACCESS

2012 Volume 76 Issue 12 Pages 2329-2331

DOI https://doi.org/10.1271/bbb.120518

View "Advance Publication" version (December 7, 2012).

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Abstract

A decaffeinated green coffee bean extract (DGCBE) inhibited porcine pancreas lipase (PPL) activity with an IC₅₀ value of 1.98 mg/mL. Six different chlorogenic acids in DGCBE contributed to this PPL inhibition, accounting for 91.8% of the inhibitory activity. DGCBE increased the droplet size and decreased the specific surface area of an olive oil emulsion.

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