The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria
Abstract
The in vitro antimicrobial activity of commercial coffee extracts and chemical compounds was investigated on nine strains of enterobacteria. The antimicrobial activity investigated by the disc diffusion method was observed in both the extracts and tested chemical compounds. Even though pH, color, and the contents of trigonelline, caffeine, and chlorogenic acids differed significantly among the coffee extracts, no significant differences were observed in their antimicrobial activity. Caffeic acid and trigonelline showed similar inhibitory effect against the growth of the microorganisms. Caffeine, chlorogenic acid, and protocatechuic acid showed particularly strong effect against Serratia marcescens and Enterobacter cloacae. The IC(50) and IC(90) for the compounds determined by the microtiter plate method indicated that trigonelline, caffeine, and protocatechuic acids are potential natural antimicrobial agents against Salmonella enterica. The concentrations of caffeine found in coffee extracts are enough to warrant 50% of the antimicrobial effect against S. enterica, which is relevant to human safety.
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Cites
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Plant Products as Antimicrobial Agents
Cowan, M. M. (1999) · Clinical Microbiology Reviews · doi:10.1128/cmr.12.4.564 · Cited by 9,043
Activity and mechanisms of action of selected biocidal agents on Gram-positive and-negative bacteria
Walsh, S. E., Maillard, J.-Y., Russell, A. D., Catrenich, C. E., Charbonneau, D. L., & Bartolo, R. G. (2003) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2003.01825.x · Cited by 527
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
Trugo, L. C., & Macrae, R. (1984) · Food Chemistry · doi:10.1016/0308-8146(84)90006-2 · Cited by 194
Cited by
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Chlorogenic Acids from Green Coffee Extract Are Highly Bioavailable in Humans
Farah, A., Monteiro, M., Donangelo, C. M., & Lafay, S. (2008) · The Journal of Nutrition · doi:10.3945/jn.108.095554 · Cited by 578
Self-citationCoffee: Biochemistry and Potential Impact on Health
Ludwig, I. A., Clifford, M. N., Lean, M. E. J., Ashihara, H., & Crozier, A. (2014) · Food Funct. · doi:10.1039/c4fo00042k · Cited by 537
Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts
Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346
Ashihara, H., Ludwig, I. A., Katahira, R., Yokota, T., Fujimura, T., & Crozier, A. (2015) · Phytochemistry Reviews · doi:10.1007/s11101-014-9375-z · Cited by 110
Metadata
- Authors
- Almeida, A. A. P., Farah, A., Silva, D. A. M., Nunan, E. A., & Glória, M. B. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-10-24
- Volume
- 54
- Issue
- 23
- Pages
- 8738-8743
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1990207649
- Cited by
- 342
- References
- 4
- FWCI
- 4.34
- Type
- journal article
- Language
- en
- Open access
- closed
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