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

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, an...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 54; no. 23; pp. 8738 - 8743
Main Authors:	Almeida, Ana Amélia P, Farah, Adriana, Silva, Daniela A. M, Nunan, Elzíria A, Glória, M. Beatriz A
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 15-11-2006
Subjects:	Alkaloids - pharmacology animal pathogenic bacteria Anti-Bacterial Agents - pharmacology antibacterial properties Biological and medical sciences Caffeic Acids - pharmacology caffeine chlorogenic acid Chlorogenic Acid - pharmacology Coffea - chemistry coffee (beverage) coffee beans Coffee, tea and other stimulative beverage industries Enterobacter cloacae Enterobacteriaceae - drug effects Food industries Food microbiology Fundamental and applied biological sciences. Psychology Inhibitory Concentration 50 Microbial Sensitivity Tests plant extracts Plant Extracts - pharmacology Salmonella enterica Serratia marcescens trigonelline Phenolic acid Chemical compound Concentration antimicrobial activity Coffee Antimicrobial agent enterobacteria phenolic acids Coffee extract inhibitory concentration trigonelline Antibacterial agent Caffeine
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Summary:	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 IC50 and IC90 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. Keywords: Coffee; antimicrobial activity; enterobacteria; trigonelline; caffeine; phenolic acids; inhibitory concentration
Bibliography:	http://dx.doi.org/10.1021/jf0617317 istex:98F3B5413954546805F171C8FDD0384FC9762D3E ark:/67375/TPS-ZDHF89Z6-S ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0617317