Identification and Characterization of Antimicrobial component in Coffea arabica

Akshatha, K.R. (2007) Identification and Characterization of Antimicrobial component in Coffea arabica. [Student Project Report]

PDF Pr-306.pdf Restricted to Repository staff only Download (691kB)

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:	Coffee is one of the world wide accepted caffeinated beverage. The arabica coffee beans obtained from two different post harvesting processes namely washed and unwashed was determined for antimicrobial activity. Caffeine, chlorogenic acid, theophylline and theobromine are some of the bioactive compounds in coffee. The analysis of green and roasted arabica of both washed and unwashed samples revealed significant differences in the physicochemical parameters as well as in the antimicrobial activity. Further the active compounds namely caffeine, chlorogenic acid, theophylline and theobromine were identified and checked for the antimicrobial activity along with the unknown fractions eluted during preparatory HPLC. The unknown compound, which has the antimicrobial activity,was then analyzed for the molecular weight and degradation pathway using LCMS and characterized by NMR. The unknown fraction which is active is tentatively identified as “Spinasterol”.
Uncontrolled Keywords:	Coffee arabica antimicrobial activity caffeine theophylline theobromine chlorogenic acid
Subjects:	600 Technology > 07 Beverage Technology > 04 Coffee
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Nov 2007 11:35
Last Modified:	28 Dec 2011 09:31
URI:	http://ir.cftri.res.in/id/eprint/1517

Actions (login required)

View Item