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Influence of roasting on the antimicrobial activity of four Philippine coffee varieties against food-borne pathogens / by Clarice E. Austria, Fatima M. Oliver, and Dorinne R. Ulibas

By:

Austria, Clarice E [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2013.Description: xi, 91 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

615.792 Au7 2013

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Nursing (CON)

Abstract: AUSTRIA, CLARICE E., FATIMA M. OLIVER, AND DORINNE It 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 quantify 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 100g sample. The zone diameter of inhibition that showed a sensitive reaction to the green beans extract of Robusta was exhibited by Salmonella typhii measuring 30.677 mm. On the other hand, Bacillus cereus was found sensitive to the green beans of Excelsa at 24.333 mm and Salmonella typhii at 22.333 mm. The population of Coffea robusta showed the strongest antibacterial activity. In Minimum Inhibitory Concentration (MIC), the green bean extract of Robusta was found to inhibit Salmonella typhii at a minimum concentration of 25 mg/ml. Green beans of Excelsa inhibited the growth of Bacillus cereus and Salmonella typhii at a minimum concentration of 3.125 mg/ml and 12.5 mg/ml, respectively.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	615.792 Au7 2013 (Browse shelf(Opens below))		Link to resource	Room use only	T-4888		00000092

Theses (BS Medical Technology) Cavite State University.

Includes bibliographical references.

College of Nursing (CON)

AUSTRIA, CLARICE E., FATIMA M. OLIVER, AND DORINNE It 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 quantify 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 100g sample. The zone diameter of inhibition that showed a sensitive reaction to the green beans extract of Robusta was exhibited by Salmonella typhii measuring 30.677 mm. On the other hand, Bacillus cereus was found sensitive to the green beans of Excelsa at 24.333 mm and Salmonella typhii at 22.333 mm. The population of Coffea robusta showed the strongest antibacterial activity. In Minimum Inhibitory Concentration (MIC), the green bean extract of Robusta was found to inhibit Salmonella typhii at a minimum concentration of 25 mg/ml. Green beans of Excelsa inhibited the growth of Bacillus cereus and Salmonella typhii at a minimum concentration of 3.125 mg/ml and 12.5 mg/ml, respectively.

Submitted to the University Library 2020 T-4888