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Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

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dc.contributor.authorMartínez-Tomé, Magdalena
dc.contributor.authorJiménez-Monreal, Antonia M.
dc.contributor.authorGarcía-Jiménez, Laura
dc.contributor.authorAlmela, Luis
dc.contributor.authorGarcía-Diz, Luis
dc.contributor.authorMariscal-Arcas, Miguel
dc.contributor.authorMurcia, M. Antonia
dc.date.accessioned2024-09-03T07:44:39Z
dc.date.available2024-09-03T07:44:39Z
dc.date.issued2011-07-29
dc.description© Springer-Verlag 2011. This document is the Published version of a Published Work that appeared in final form in European Food Research and Technology. To access the final edited and published work see https://doi.org/10.1007/s00217-011-1539-0
dc.description.abstractThe antimicrobial effect against pathogens such as Staphylococcus aureus, Enterecoccus faecalis, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli and Salmonella choleraesius was determined in four types of coffee (Coffea arabica L. cv. Colombia, decaffeinated cv. Colombia, cv. Ethiopia and cv. Kenya). Coffee was seen to have significant activity against the growth of food spoilage bacteria. Among the Gram-positive bacteria, coffee was strongly active against S. aureus, moderately active against L. monocytogenes and had a slightly inhibitory effect against E. faecalis. However, coffee samples were found to be less active against Gram-negative bacteria. The results show that espresso Colombia coffee has better antimicrobial activity than filter and Italian coffee with significant differences (p\0.05). Taking into account the origin, there were significant differences (p\0.05) between Kenya and decaffeinated Colombia, on the one hand, and Ethiopia and Colombia coffee, on the other, the two last showing the highest antimicrobial activity. The antimicrobial activity of the coffee from different origins studied in this paper increased with concentration. Typical coffee compounds were also analysed, and only caffeic and chlorogenic acids showed any inhibitory effect against the growth of all the analysed bacteria. The antibacterial properties of coffee means that it has a promising potential as natural food ingredient to extend the shelf life of foods such as cake, cookies or biscuits, coffee flavoured with shakes, yoghurt.es
dc.embargo.terms1-ene-2999
dc.formattext/plaines
dc.format.extent9es
dc.identifier.citationEur Food Res Technol (2011) 233:497–505
dc.identifier.doihttps://doi.org/10.1007/s00217-011-1539-0
dc.identifier.issnPrint: 1438-2377
dc.identifier.issnElectronic: 1438-2385
dc.identifier.urihttp://hdl.handle.net/10201/143542
dc.languageenges
dc.publisherSpringeres
dc.relationThis work was funded by a project from the University of Murcia with Cafés Salzillo, Murcia, Spain.es
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s00217-011-1539-0
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAntimicrobiales
dc.subjectCoffeees
dc.subjectCoffee preparationes
dc.subjectOriginses
dc.titleAssessment of antimicrobial activity of coffee brewed in three different ways from different originses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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