Coffee pulp extracts: A review of polyphenolic antioxidants and their antimicrobial activity
DOI:
https://doi.org/10.33064/iycuaa2019772124Keywords:
coffee pulp, coffee byproducts, extracts, polyphenols, antioxidants, antimicrobial activityAbstract
The discovery and implementation of new bioremediation strategies is a field of great interest worldwide. Recently, the use of aqueous and ethanolic extracts from plants has attracted general interest because they can be obtained in the laboratory and their effects can be analyzed under controlled conditions in greenhouses, and it has been shown that they do not harm the environment and its residues are easy to degrade. Interestingly, some compounds also possess activity against pathogens, among these it has been found that extracts of the coffee pulp are capable of inhibiting the growth of pathogenic bacteria such as Escherichia coli and Staphylococcus aureus. In this review, we will discuss the implication of the antioxidant and phytochemical components of coffee pulp extracts on the growth of bacteria and fungi that cause damage to food and human health.
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Copyright (c) 2019 Saira Rocío Martínez-Alemán, Francisco Daniel Hernández-Castillo, Cristóbal Noé Aguilar-González, Raúl Rodríguez-Herrera
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