Abstract
This research demonstrates that roasted coffee has antibacterial properties. This activity is evident against a wide range of bacteria. In particular, the study considered the effect on such activity of three variables: coffee variety (Coffea arabica and Coffea robusta, from a total of 10 different sources), the degree of roasting (light, medium, and dark), and, finally, differences in brewing procedure. All of the roasted coffee samples examined clearly show antibacterial activity, and this activity mainly depends on the degree of roasting. This result shows that the main causes of the antibacterial activity of coffee are substances produced by the roasting process such as Maillard reaction products, carbohydrate caramelization, and thermal decomposition products
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
