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

Pushpa, S. Murthy and Manonmani, H. K. (2009) Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee. European Food Research and Technology, 229 (4). pp. 645-650.

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Abstract

Monsooned coffee is one of the world specialty coffees processed only in India. Monsooned Malabar (MM) and Monsooned Robusta (MR) are processed from native Arabica and Robusta coffees. Few of the parameters like moisture, density, pH, color, soluble solids, phenols, caffeine and chlorogenic acids differed significantly compared to the native coffees. Antioxidant activity of MM and MR were 62.23 and 69.53%, respectively. The in vitro antimicrobial activities of the water-soluble extracts of MM and MR were investigated on food-borne pathogens by the well diffusion method and the results indicated maximum inhibition in E. coli followed by Yersinia and Listeria species. Fungal isolates were resistant to water-soluble extracts compared to bacteria. MR was more sensitive in inhibition of growth compared to MM. The chromatographical fractions other than caffeine, chlorogenic acid and theobromine, MC4 and MC5 exhibited antimicrobial activity. The fractions MC4 and MC5 were identified as quinic acid and spinasterol by LC–MS analyses. The antioxidant and antimicrobial activity of the water-soluble extracts of monsooned coffee have been reported for the first time.

Item Type: Article
Uncontrolled Keywords: Monsooned Malabar coffee � Monsooned Robusta coffee � Antimicrobial � Antioxidant activity
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Nov 2010 05:28
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9764

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