Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria

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• 作者：Ana Amé ; lia P. Almeida ; Adriana Farah ; Daniela A. M. Silva ; Elzí ; ria A. Nunan ; M. Beatriz A. Gló ; ria
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：November 15, 2006
• 年：2006
• 卷：54
• 期：23
• 页码：8738 - 8743
• 全文大小：52K
• 年卷期：v.54,no.23(November 15, 2006)
• ISSN：1520-5118

文摘

The in vitro antimicrobial activity of commercial coffee extracts and chemical compounds wasinvestigated on nine strains of enterobacteria. The antimicrobial activity investigated by the discdiffusion method was observed in both the extracts and tested chemical compounds. Even thoughpH, color, and the contents of trigonelline, caffeine, and chlorogenic acids differed significantly amongthe coffee extracts, no significant differences were observed in their antimicrobial activity. Caffeicacid and trigonelline showed similar inhibitory effect against the growth of the microorganisms. Caffeine,chlorogenic acid, and protocatechuic acid showed particularly strong effect against Serratiamarcescens and Enterobacter cloacae. The IC₅₀ and IC₉₀ for the compounds determined by themicrotiter plate method indicated that trigonelline, caffeine, and protocatechuic acids are potentialnatural antimicrobial agents against Salmonella enterica. The concentrations of caffeine found incoffee extracts are enough to warrant 50% of the antimicrobial effect against S. enterica, which isrelevant to human safety.