Antimicrobial activities of phenolic extracts of coffee mucilage

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2023-06-01 DOI:10.1016/j.nfs.2023.03.005

Carolina Chaves-Ulate , César Rodríguez-Sánchez , María Laura Arias-Echandi , Patricia Esquivel

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引用次数: 2

Abstract

The inhibition exerted by ethanolic extracts of coffee mucilage on the growth of bacteria was studied by microdilution in agar. The growth inhibition effect was evaluated for pathogenic or food spoilage related bacteria (Pseudomonas aeruginosa (ATCC 27853), Alcaligenes sp. (UCR277), Serratia sp. (UCR299), Micrococcus luteus (ATCC4698), Escherichia coli (ATCC35150), Staphylococcus aureus (ATCC25923), Bacillus cereus (ATCC14579), Salmonella enterica subsp. enterica (ATCC 13311) and Listeria monocytogenes (SLCC4013)) and for bacteria associated with human intestinal biota (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactiplantibacillus plantarum subsp. plantarum). The most effective growth inhibition was observed for B. cereus (ATCC14579). The content of chlorogenic acid and caffeine in the ethanolic extracts was quantified by HPLC/DAD. The chlorogenic acid content in the extracts ranged from 2.67 to 4.76 mg/ml, while the caffeine content ranged from 1.24 to 6.48 mg/ml. Although ethanolic extracts of coffee berry mucilage inhibited the growth of B. cereus, this inhibition does not seem to be related to the caffeine or chlorogenic acid contents.

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咖啡胶浆酚类提取物的抗菌活性

用琼脂微稀释法研究了咖啡胶乙醇提取物对细菌生长的抑制作用。对致病性或食物腐败相关细菌（铜绿假单胞菌（ATCC 27853）、产碱杆菌（UCR277）、沙雷氏菌（UCR299）、黄微球菌（ATCC4698）、大肠杆菌（ATCC35150）、金黄色葡萄球菌（ATCC25923）、蜡样芽孢杆菌（ATCC14579）、沙门氏菌亚种。肠炎杆菌（ATCC 13311）和单核细胞增生李斯特菌（SLCC4013））以及与人类肠道生物群相关的细菌（嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌、植物乳杆菌植物亚种）。对蜡状芽孢杆菌（ATCC14579）观察到最有效的生长抑制作用。通过HPLC/DAD对乙醇提取物中绿原酸和咖啡因的含量进行定量。提取物中的绿原酸含量在2.67至4.76mg/ml之间，而咖啡因含量在1.24至6.48mg/ml之间。尽管咖啡浆果粘液的乙醇提取物抑制了蜡状芽孢杆菌的生长，但这种抑制似乎与咖啡因或绿原酸含量无关。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production