Isolation, identification, and quantification of roasted coffee antibacterial compounds.

摘要: Coffee brew is a widely consumed beverage with multiple biological activities due both to naturally occurring components and the hundreds of chemicals that are formed during roasting process. Roasted coffee extract possesses antibacterial activity against wide range microorganisms, including Staphylococcus aureus Streptococcus mutans, whereas green exhibits no such activity. The compounds, as chlorogenic acids caffeine, cannot therefore be responsible for significant exerted by beverages bacteria. very low minimum inhibitory concentration (MIC) found standard glyoxal, methylglyoxal, diacetyl compounds process points these α-dicarbonyl main agents brewed Sa. St. mutans. However, their concentrations determined in account only 50% its antibact...