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

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.