Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms

Coffee consumption decreases the risk of oxidative stress-related diseases. The by-product obtained after brewing process (spent coffee) also has antioxidant capacity. Spent coffee and coffee brews (filter and espresso) extracts were obtained from Arabica and Robusta coffees, respectively. Spent cof...

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Detalles Bibliográficos
Autores: Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903, Peña, M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522, Arbillaga, L. (Leire)|||/items/5d121cf6-ae3a-49f1-853d-2bcd4588ff39, Vitas-Pemán, A.I. (Ana Isabel)|||/items/cfe3d8ee-8775-4b98-a328-5e802739199b, Bravo, J. (Jimena)|||/items/8a0c6a82-67a1-47c6-ad4e-684d8568fc4e, Monente, C. (Carmen)|||/items/2f789c0c-3f8a-43f6-a9d1-811a6f4cc32a
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/37303
Acceso en línea:https://hdl.handle.net/10171/37303
Access Level:acceso abierto
Palabra clave:Melanoidins
Phenolics
Antimutagenicity
Antimicrobial
By-products
Coffee
Descripción
Sumario:Coffee consumption decreases the risk of oxidative stress-related diseases. The by-product obtained after brewing process (spent coffee) also has antioxidant capacity. Spent coffee and coffee brews (filter and espresso) extracts were obtained from Arabica and Robusta coffees, respectively. Spent coffee showed slightly high amounts in chlorogenic acids, but caffeine content was similar to their respective coffee brew. All samples exhibited strong protection activity against indirect acting mutagen 2-AF (≤92%), whereas the protection against NPD (direct mutagen) was 12–35% (Ames Test). The growth inhibition of common food-borne pathogen and food spoilage microorganisms by coffee extracts was also studied. Spent coffee showed antimicrobial activity, mainly against Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes) and yeast (Candida albicans). The role of phenolic acids, caffeine and melanoidins in the antimutagenic and antimicrobial activities is discussed. Thus, spent coffee extracts could be a potential source of bioactive compounds, thereby becoming a promising new functional food ingredient.

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