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.
Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers
DAGLIA, MARIA;DACARRO, CESARE
1994-01-01
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.File in questo prodotto:
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