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Identification and Characterization of Antimicrobial compounds in Robusta Coffee

Rao, Archana S. (2007) Identification and Characterization of Antimicrobial compounds in Robusta Coffee. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Determination of physicochemical parameters of Robusta coffee and identification of antimicrobial activity was investigated. The Robusta coffee showed antimicrobial activity. The coffee in its final forms is brew also contains antimicrobial agent and is potent in inhibiting microorganisms specially bacteria. Apart from the caffeine, chlorogenic acid, theophylline we have also found that unknown compound which has been tentatively identified as Spinasterol is also active antimicrobial compound. Robusta coffee is becoming commercially important due to its easy maintenance, growth and for economical reasons. From our studies it is more evident that this coffee also possesses good antimicrobial activity and can be used as natural food preservents and flavourant.
Uncontrolled Keywords: antimicrobial components robusta coffee identification characterization
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Nov 2007 11:28
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1516

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