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European Food Research and Technology

, Volume 229, Issue 4, pp 645–650 | Cite as

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

  • Pushpa S. Murthy
  • H. K. Manonmani
Original Paper

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.

Keywords

Monsooned Malabar coffee Monsooned Robusta coffee Antimicrobial Antioxidant activity 

Notes

Acknowledgments

The authors are grateful to M/s Coffee Board, Bangalore, India, for providing the monsooned coffee samples, Dr.Akmal Pasha, Scientist, CFTRI, for identifying the components and Director, CFTRI, Mysore for providing the necessary facilities to carry out the above work.

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  1. 1.Plantation Products, Spices and Flavour Technology DepartmentCentral Food Technological Research Institute, Council of Scientific and Industrial ResearchMysoreIndia
  2. 2.Fermentation Technology and Bioengineering DepartmentCentral Food Technological Research Institute, Council of Scientific and Industrial ResearchMysoreIndia

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