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A comparison of the antibacterial properties of coffee, green tea and black tea herbal infusions.

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Title: A comparison of the antibacterial properties of coffee, green tea and black tea herbal infusions.
Authors: Ahmed, Hiwa M.1 (AUTHOR) hiwa2009@yahoo.com, Wahab, Muhammad F.2 (AUTHOR)
Source: European Food Research & Technology. Jul2026, Vol. 252 Issue 7, p1-13. 13p.
Abstract: In traditional medicine, coffee, black tea and green tea are used as medicinal plants to cure and calm headaches, weight loss, and diabetes. They have maintained popularity due to their rich composition of biomolecules. Thus, the secondary metabolite content and their antibacterial activity were determined in six types of herbal extracts. Results showed higher total polyphenol and alkaloid content in green tea than in other plant extracts. Trigonelline in decaffeinated coffee; theobromine in green tea; rutin in pure green tea; gallic acid in both black tea and coffee; ferulic acid in black tea; and trans-5-O-caffeoylquinic acid in coffee were the predominant compounds, respectively. Coffee extracts were active against most pathogenic microbial types, such as S. aureus, B. cereus, P. aeruginosa, and K. pneumonia. Other plant extracts exhibited a range of inhibitory effects against a particular bacterial type to some extent, compared to Gentamycin, which showed activity against all bacterial growth. PCA showed the correlation between antibacterial activity and the possible biomolecules associated with inhibiting infection, where four major groups of active compounds were classified. These results suggest that the studied medicinal plants contain various active phytoconstituents, such as phenolic acids, flavonoids, and alkaloids, which probably exert antibacterial activity and have nutraceutical and pharmaceutical value. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:In traditional medicine, coffee, black tea and green tea are used as medicinal plants to cure and calm headaches, weight loss, and diabetes. They have maintained popularity due to their rich composition of biomolecules. Thus, the secondary metabolite content and their antibacterial activity were determined in six types of herbal extracts. Results showed higher total polyphenol and alkaloid content in green tea than in other plant extracts. Trigonelline in decaffeinated coffee; theobromine in green tea; rutin in pure green tea; gallic acid in both black tea and coffee; ferulic acid in black tea; and trans-5-O-caffeoylquinic acid in coffee were the predominant compounds, respectively. Coffee extracts were active against most pathogenic microbial types, such as S. aureus, B. cereus, P. aeruginosa, and K. pneumonia. Other plant extracts exhibited a range of inhibitory effects against a particular bacterial type to some extent, compared to Gentamycin, which showed activity against all bacterial growth. PCA showed the correlation between antibacterial activity and the possible biomolecules associated with inhibiting infection, where four major groups of active compounds were classified. These results suggest that the studied medicinal plants contain various active phytoconstituents, such as phenolic acids, flavonoids, and alkaloids, which probably exert antibacterial activity and have nutraceutical and pharmaceutical value. [ABSTRACT FROM AUTHOR]
ISSN:14382377
DOI:10.1007/s00217-026-05200-x