Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers
Articolo
Data di Pubblicazione:
1994
Abstract:
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.
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.
Tipologia CRIS:
1.1 Articolo in rivista
Keywords:
Coffee, antibacterial activity, chemical markers
Elenco autori:
Daglia, Maria; Cuzzoni Maria, Teresa; Dacarro, Cesare
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