Avaliação da bioacessibilidade do cafestol em bebida de café através de digestão simulada in vitro

Abstract

Cafestol is an ent-cauran skeleton diterpene present in coffee beans and in the drink prepared from them. Although several biological activities are described in the literature for this molecule, such as hypercholesterolemic, anti-inflammatory, anti-cancerous and anti-diabetic, the metabolism of this substance in the human body is not well understood. Therefore, this study aimed to isolate cafestol from green coffee beans, quantify this diterpene in the boiled coffee drink, determine the bioaccessibility of cafestol from the coffee drink using a static in vitro digestion methodology and investigate the possible metabolites formed during the digestion process using high performance liquid chromatography coupled with high resolution mass spectrometry. It was possible to obtain a cafestol standard with a high purity content (99.43%). The cafestol content in the boiled coffee drinks prepared in the laboratory ranged between 127.47 and 132.65 mg.L-1. In addition, three possible metabolites were identified, two formed during the oral digestion phase with m/z 331.1909 [M + H] + e m/z 349,2014 [M + H] + and one formed during the gastric phase with m/z 364,2124 [M + H] +, whose structural suggestion was based on the SMARTCyp, XenoSite and Way2Drug software, followed by rationalization by mass spectrometry.