The antibacterial activity of coffee depends mainly on the degree of roasting of the coffee beans. To identify easily determinable chemical markers which relate to coffee's antibacterial activity, 5-caffeoylquinic acid, caffeic acid, nicotinic acid, trigonelline, 5-(hydroxymethyl)furfuraldehyde,t he content of which changed throughout the roasting process, and caffeine were considered. A new HPLC method that allows determination of these compounds simultaneously was developed. Two antibacterial activity chemical markers were found: (1) the sum of trigonelline and nicotinic acid contents and (2) the 5-caffeoylquinic acidcaffeine ratio.
Scheda prodotto non validato
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo
Titolo: | Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers | |
Autori: | ||
Data di pubblicazione: | 1994 | |
Rivista: | ||
Abstract: | The antibacterial activity of coffee depends mainly on the degree of roasting of the coffee beans. To identify easily determinable chemical markers which relate to coffee's antibacterial activity, 5-caffeoylquinic acid, caffeic acid, nicotinic acid, trigonelline, 5-(hydroxymethyl)furfuraldehyde,t he content of which changed throughout the roasting process, and caffeine were considered. A new HPLC method that allows determination of these compounds simultaneously was developed. Two antibacterial activity chemical markers were found: (1) the sum of trigonelline and nicotinic acid contents and (2) the 5-caffeoylquinic acidcaffeine ratio. | |
Handle: | http://hdl.handle.net/11571/367385 | |
Appare nelle tipologie: | 1.1 Articolo in rivista |