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Effects of regular and decaffeinated roasted coffee ( Coffea arabica and Coffea canephora ) extracts and bioactive compounds on in vitro probiotic bacterial growth

Sales, Amanda Luísa, dePaula, Juliana, Mellinger Silva, Caroline, Cruz, Adriano, Lemos Miguel, Marco Antônio, Farah, Adriana·2020·Food & Function
DOI 10.1039/c9fo02589h
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Abstract

The aim of this study was to investigate the effects of coffee species, roast degree and decaffeination on in vitro probiotic bacterial growth, and to identify the major coffee compounds responsible for such effects.

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Metadata

Authors
Sales, A. L., dePaula, J., Mellinger Silva, C., Cruz, A., Lemos Miguel, M. A., & Farah, A.
Affiliations
  • Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ)
  • Brazilian Agricultural Research Corporation – EMBRAPA Food Technology
  • Federal Institute of Rio de Janeiro
  • Food Microbiology Laboratory
ORCID
Farah, Adriana
Venue
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Published
2020
Volume
11
Issue
2
Pages
1410-1424
ISSN
  • 2042-6496
  • 2042-650X
DOI
10.1039/c9fo02589h
Cited by
47
References
7
Language
en
Licence
rsc.li/journals-terms-of-use (am, 371 d)
Funders
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico (reg.#309091/2016-0)
  • Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (E-02/2017#234092)
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Finance Code 001)

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CoChat. (2026). Citation check: Effects of regular and decaffeinated roasted coffee ( Coffea arabica and Coffea canephora ) extracts and bioactive compounds on in vitro probiotic bacterial growth. https://app.cochat.ai/papers/10.1039/c9fo02589h
The paper
Sales, A. L., dePaula, J., Mellinger Silva, C., Cruz, A., Lemos Miguel, M. A., & Farah, A. (2020). Effects of regular and decaffeinated roasted coffee ( Coffea arabica and Coffea canephora ) extracts and bioactive compounds on in vitro probiotic bacterial growth. Food & Function. https://doi.org/10.1039/c9fo02589h

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