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Sojoud M. Al-Zoubi, Department of Pharmaceutical Sciences, Faculty of Pharmacy, Applied Science Private University, Amman 11937, JordanFollow
Shady H. Awwad, Department of Pharmaceutical Chemistry & Pharmacognosy, Faculty of Pharmacy, Applied Science Private University, Amman 11937, JordanFollow
Reem A. Issa, Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy, Middle East University, Amman, JordanFollow
Ahmad Q. Daraosheh, Department of Chemistry, College of Arts and Sciences, University of Petra, Amman 11196, JordanFollow
Talal Al-Qaisi, Department of Medical Laboratory Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Allied Medical Sciences, Al-Ahliyya Amman University, Amman 19328, Jordan AND College of Health Sciences, Abu Dhabi University, Abu Dhabi, United Arab EmiratesFollow
Husni Farah, Department of Medical Laboratory Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Allied Medical Sciences, Al-Ahliyya Amman University, Amman 19328, JordanFollow
Khaled W. Omari, College of Engineering and Technology, American University of the Middle East, Kuwait, KuwaitFollow
Beisan A. Mohammad, Pharmaceutical Sciences Department-PharmD Program, Fakeeh College for Medical Sciences, Jeddah 21461, Saudi ArabiaFollow
Mumen Amer, Department of Pharmaceutical Chemistry & Pharmacognosy, Faculty of Pharmacy, Applied Science Private University, Amman 11937, JordanFollow
Rula F. Khuzaie, Department of Basic Science and Humanities, Faculty of Arts and Science, Applied Science Private University, Amman 11937, JordanFollow
Mahmoud S. Abu-Samak, Department of Clinical Pharmacy and Therapeutics, Faculty of Pharmacy, Applied Science Private University, Amman 11937, JordanFollow

Abstract

This study aims to evaluate the levels of coffee lipids, diterpenes, chlorogenic acid (CGA), and caffeine in coffee samples with different roasting levels. Additionally, it aims to assess the impact of coffee extracts with/without omega-3 supplementation on lipid profile parameters. Liquid-liquid and soxhlet extraction, and quantitation were performed using HPLC-DAD. Two groups of Wistar rats were used: non-hyperlipidemic and hyperlipidemic. Blood samples were collected before and after hyperlipidemia induction after six weeks. The lipid profile: total cholesterol (TC), low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglyceride (TG), non-high-density lipoprotein (non-HDL), and total cholesterol-to-high-density lipoprotein ratio (TC/HDL) were determined. A positive correlation between coffee lipids, diterpenes, and caffeine levels with the coffee’s roasting degree was found, and a negative correlation for CGA. The study was conducted on rats fed with a healthy and hyperlipidemia-induced diet. Green coffee had a significant effect on the lipid profile of non-hyperlipidemic rats. It lowered the levels of TG, LDL, and TC/HDL, and raised HDL and non-HDL levels significantly compared with the control group. In combination, green coffee and omega-3 lowered TC, TG, LDL, non-HDL, and TC/HDL levels. Green coffee alone or in combination with (omega-3) lowered lipid profile parameters but increased non-HDL levels in non- and hyperlipidemic induced-rats.

Keywords

Caffeine, Chlorogenic acid, Coffee, Diterpenes, Lipid profile, Omega-3

Subject Area

Chemistry

Article Type

Article

First Page

2587

Last Page

2601

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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