Antibacterial activity of coffee.

This research demonstrates that roasted coffee has antibacterial properties. This activity is evident against a wide range of bacteria. In particular, the study considered the effect on such activity of three variables: coffee variety (Coffeaa rabica and Coffear obusta, from a total of 10 different sources), the degree of roasting (light, medium, and dark), and, finally, differences in brewing procedure. All of the roasted coffee samples examined clearly show antibacterial activity, and this activity mainly depends on the degree of roasting. This result shows that the main causes of the antibacterial activity of coffee are substances produced by the roasting process such as Maillard reaction products, carbohydrate caramelization, and thermal decomposition products

Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers

The antibacterial activity of coffee depends mainly on the degree of roasting of the coffee beans. To identify easily determinable chemical markers which relate to coffee's antibacterial activity, 5-caffeoylquinic acid, caffeic acid, nicotinic acid, trigonelline, 5-(hydroxymethyl)furfuraldehyde,t he content of which changed throughout the roasting process, and caffeine were considered. A new HPLC method that allows determination of these compounds simultaneously was developed. Two antibacterial activity chemical markers were found: (1) the sum of trigonelline and nicotinic acid contents and (2) the 5-caffeoylquinic acidcaffeine ratio

Antibacterial activity of coffee

This research demonstrates that roasted coffee has antibacterial properties. This activity is evident against a wide range of bacteria. In particular, the study considered the effect on such activity of three variables: coffee variety (Coffeaa rabica and Coffear obusta, from a total of 10 different sources), the degree of roasting (light, medium, and dark), and, finally, differences in brewing procedure. All of the roasted coffee samples examined clearly show antibacterial activity, and this activity mainly depends on the degree of roasting. This result shows that the main causes of the antibacterial activity of coffee are substances produced by the roasting process such as Maillard reaction products, carbohydrate caramelization, and thermal decomposition products

Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers

The antibacterial activity of coffee depends mainly on the degree of roasting of the coffee beans. To identify easily determinable chemical markers which relate to coffee's antibacterial activity, 5-caffeoylquinic acid, caffeic acid, nicotinic acid, trigonelline, 5-(hydroxymethyl)furfuraldehyde,t he content of which changed throughout the roasting process, and caffeine were considered. A new HPLC method that allows determination of these compounds simultaneously was developed. Two antibacterial activity chemical markers were found: (1) the sum of trigonelline and nicotinic acid contents and (2) the 5-caffeoylquinic acidcaffeine ratio

Inhibition of mutagenicity in Salmonella typhimurium by Glycyrrhiza glabra extract, glycyrrhizinic acid, 18 alpha- and 18 beta-glycyrrhetinic acids

The effects of Glycyrrhiza glabra L. extract, glycyrrhizinic acid, 18α- and 18βglycyrrhetinic acids on the mutagenicity of the ethyl methanesulfonate, N-methyl-N′-nitro-N-nitrosoguanidine, and ribose-ly-sine Maillard model systems were investigated by using the Salmonella/microsome reversion assay. The protocol used allowed us to detect desmutagenic and antimutagenic activity and to avoid false positive results due to toxicity. For all the compounds tested, no desmuta genic activity was observed against ethyl methane sulfonate and N-methyl-N′-nitro-N-nitrosoguanidine; only Glycyrrhiza glabra extract showed antimutagenic activity against ethyl methanesulfonate. On using the ribose-lysine mutagenic browning mixture, the desmutagenic activities of the Glycyrrhiza glabra extract, glycyrrhizinic acid, 18α- and 18β-glycyrrhetinic acids were observed. 18β-Glycyrrhetinic acid was the most active compound. Glycyrrhiza glabra extract also exhibited antimutagenic activity against ribose-lysine