Chemical profiling of green and roasted coffee-based beverages and their effects on lipid accumulation in pre- and post-differentiated 3T3-L1 adipocytes

Coffee consumption has been associated with both positive and sometimes undesirable effects on human health. Green and roasted coffee-based beverages can be prepared using various methods. Specific types of coffee, such as decaffeinated and dewaxed blends, are available to meet consumers’ particular health needs. This study evaluated the biological effects of dried coffee beverages on 3T3-L1 preadipocytes and differentiating adipocytes. To support the biological findings, several main non-volatile metabolites present in the brews (caffeine, chlorogenic acids, trigonelline, cafestol, kahweol, N -methylpyridinium, formic and acetic acids, sucrose, and choline) were analysed using both quantitative NMR (qNMR) and HPLC-DAD. The effectiveness of qNMR was also demonstrated by quantifying β N -alkanoyl-5-hydroxytryptamines (Cn-5HTs) in the dewaxing residues. Roasted coffee showed a stronger negative impact on cell viability at high concentrations compared to green coffee. The tested doses of roasted samples did not alter lipid accumulation in 3T3-L1 adipocytes. On the other hand, green coffee extracts promoted triglyceride accumulation during adipocyte differentiation, and dewaxing did not modify these effects. Notably, no changes in lipid accumulation were observed when extracts were administered to post-differentiated adipocytes, suggesting that green coffee extracts exert their effects on differentiating pre-adipocytes rather than on fully mature adipocytes.