Influence of roasting on antimicrobial activity of of four Philippine coffee varieties against selected food - borne pathogens /
by Clarice E. Austria.
- Indang, Cavite : Cavite State University- Main Campus, 2013.
- x, 61 pages : illustrations ; 28 cm.
Theses (BS Medical Technology) Cavite State University.
Includes bibliographical references.
College of Nursing (CON) College of Nursing (CON)
AUSTRIA, CLARICE E., FATIMA M. OLIVER, AND DORINNE R. ULIBAS, Influence of Roasting on Antimicrobial Activity of Four Philippine Coffee Varieties against Food — borne Pathogens. Undergraduate Thesis. Bachelor of Science in Medical Technology, Cavite State University, Indang, Cavite, April 2013. Adviser: Ronalyn S. Sanchez, RMT. This study was conducted from May 2012 to September 2012 at the Department of Medical Technology, College of Nursing, Cavite State University, Indang, Cavite. The study aimed to determine the phenolic content and the effect of roasting on antibacterial activity of four Philippine coffee varieties against selected food — borne pathogens. Coffee beans were collected from the National Coffee Research Development and Extension Center, Cavite State University. The samples were roasted in varying degrees and were utilized. The Folin — Ciocalteu method was used to quantifr the total phenolics on the aqueous extracts of the four Philippine coffee varieties roasted in different degrees. The cup plate diffusion method was used to assess the antibacterial activity of four Philippine coffee varieties against Bacillus cereus and Salmonella typhii. Furthermore, Minimum Inhibitory Concentration (MIC) was done on coffee variety that produced the highest zone of inhibition against test organisms. The highest phenolic content was observed in lightly roasted Robusta that showed 0.295 mg gallic acid equivalent (GAE) per IOOg sample.