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. |
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| 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] |
| Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 194650704 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: A comparison of the antibacterial properties of coffee, green tea and black tea herbal infusions. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ahmed%2C+Hiwa+M%2E%22">Ahmed, Hiwa M.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> hiwa2009@yahoo.com</i><br /><searchLink fieldCode="AR" term="%22Wahab%2C+Muhammad+F%2E%22">Wahab, Muhammad F.</searchLink><relatesTo>2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jul2026, Vol. 252 Issue 7, p1-13. 13p. – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s00217-026-05200-x Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 13 StartPage: 1 Titles: – TitleFull: A comparison of the antibacterial properties of coffee, green tea and black tea herbal infusions. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ahmed, Hiwa M. – PersonEntity: Name: NameFull: Wahab, Muhammad F. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 14382377 Numbering: – Type: volume Value: 252 – Type: issue Value: 7 Titles: – TitleFull: European Food Research & Technology Type: main |
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