Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee

European Food Research and Technology

Volumn 229, Issue 4, 2009, Pages 645-650

  Murthy, Pushpa S ^a   Manonmani, H K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antimicrobial; Antioxidant activity; Monsooned Malabar coffee; Monsooned Robusta coffee

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; ANTIMICROBIAL PROPERTY; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; CHLOROGENIC ACIDS; DIFFUSION METHOD; E. COLI; FOOD-BORNE PATHOGENS; FUNGAL ISOLATES; IN-VITRO; LISTERIA SPECIES; MONSOONED COFFEE; MONSOONED MALABAR COFFEE; MONSOONED ROBUSTA COFFEE; PHYSICO-CHEMICALS; QUINIC ACIDS; ROBUSTA COFFEE; SOLUBLE SOLIDS;

ACIDS; BACTERIA; ESCHERICHIA COLI; METHOD OF MOMENTS; PHENOLS;

SOLVENT EXTRACTION;

BACTERIA (MICROORGANISMS); COFFEA CANEPHORA; ESCHERICHIA COLI; LISTERIA; YERSINIA;

EID: 70349938044     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1098-9     Document Type: Article

References (28)

1. Hsieh P, Mau J, Huang S (2001) Antimicrobial affect of various combinations of plant extracts. Food Microbiol 18:35-43.
2. Ahmad R (2000) Trivia and science of Indian monsooned coffee. J Indian Coffee LXIV:3-8.
3. Murthy PS, Basavaraj K (2005) April, monsooned Malabar coffee-a speciality of India. J Indian Coffee LXX(4):12-15.
4. Ahmad R, Magan N (2002) Microfloral contamination and hydrolytic enzymes differences between monsooned and non-monsooned coffees. Letters in Appl Microbiol 34:279-282.
5. Daglia M, Cuzzoni MT, Dacarro C (1994) Antibacterial activity of coffee. J Agric Food Chem 42:2270-2272.
6. Bell LN, Wetzel CR, Grand AN (1996) Caffeine content in coffee as influenced by grinding and brewing techniques. Food Res Int 29:785-789.
7. Dutra ER, Oliveria LS, Franca AS, Ferraz VP, Afonsa RJC (2001) A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast. J Food Eng 47:241-246.
8. Mazzafera P (1999) Chemical composition of defective coffee beans. Food Chem 64:547-554.
9. Association of official analytical chemists (1995) Official methods of analysis of AOAC international, 16th edn. AOAC, Gaithersburg.
10. Bradford MN (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Anal Biochem 72:248-254.
11. Folstar P (1985) Lipids. In: Clarke RJ, Macrae R (eds) Coffee. Chemistry, vol 1. Elsevier Applied Science, London, pp 203-222.
12. Association of official analytical chemists (2000) Official methods of analysis, 20 edn. AOAC, Gaithersburg.
13. Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica I. The quantitative analysis of phenolic constituents. J Sci Food Agric 10:63-68.
14. Sadasivam S, Manickam A (1992) Determination of total phenols and chlorogenic acids. In: Bio-chemical methods for agricultural sciences. Wiley Eastern, New Delhi, p 246.
15. Trugo LC, Macrae R, Dick J (1983) Determination of purine alkaloids and trigonelline in instant coffee and other beverages using high performance liquid chromatography. J Food Sci Agric 34:300-306.
16. Oktay M, Culcin I, Kufrevioglu OI (2003) Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Lebensm Wiss Technol 36:263-271.
17. Huck CW (2005) Analysis of caffeine, theobromine and theophylline in coffee by near infrared spectroscopy (NIRS) compared to high performance liquid chromatography (HPLC) compared to mass spectrometry. Anal Chim Acta 538(1-2):195-203.
18. Farah A, Monterio MC, Calado V, Franca AS, Turgo LC (2006) Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 98:373-380.
19. Ramalakshmi K, Kubra IR, Rao LJM (2007) Physicochemical characteristics of green coffee: comparison of graded and defective beans. J Food Sci 72(5):333-337.
20. Borelli RC, Visconti A, Mennella C, Anese M, Fogliano V (2002) Chemical characterization and antioxidant properties of coffee melanoids. J Agric Food Chem 50:6527-6533.
21. Prasad VS, Ahmad R, Bhat R, Niyas Z, Sharma A (2003) Flavoring components of raw monsooned Arabica and their changes during radiation processing. J Agric Food Chem 51:7945-7950.
22. Andrade CD, Morales FJ (2005) Unraveling the contributions of melanoids to the antioxidant activity of coffee brews. J Agric Food Chem 53:1403-1407.
23. Balyaya KJ, Clifford MN (1995) Chlorogenic acids and caffeine contents of monsooned Indian Arabica and Robusta coffees compared with wet and dry processed coffees from the same geographic area. In: Proceedings of the 16th international conference on coffee science, Kyoto, Japan, 9-14 April.
24. Fadiaz S (1995) Antimicrobial activity of coffee (Coffea robusta) extract. ASEAN Food J 10(3):103-106.
25. Medino E, Romero C, Brenes M, De Castro A (2007) Antimicrobial activity of olive, vinegar and various beverages against food borne pathogens. J Food Prot 70(5):1194-1199.
26. Almedia AAP, Farah A, Silva DAM, Nunan EA, Gloria BA (2006) Antibacterial activity of coffee extracts and selected coffee chemical compounds against Enterobacteria. J Agric Food Chem 54:8738-8743.
27. Ibrahim SA, Salamesh MM, Phetsomphou S, Yang H, Seo CW (2005) Application of caffeine, 1,3,7 trimethlyxanthine to control E. Coli 157:h7. Food Chem 99:645-650.
28. Odhav B, Juglal S, Govinden R (2002) Spices oils for the control of co-occurring mycotoxins producing fungi. Eur Food Res Technol 65:683-687.