IMPACT OF GREEN TEA'S (Camellia sinensis) AND GREEN COFFEE'S (Coffea arabica) ACTIVE COMPOUNDS ON ASPERGILLUS NIGER IN VITRO | ||
| Menoufia Journal of Agricultural Biotechnology | ||
| Article 3, Volume 9, Issue 9, September 2024, Pages 147-163 PDF (1.29 M) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjab.2024.328539.1023 | ||
| Authors | ||
| adham afefy* 1; fatma ayman2 | ||
| 1كلية الزراعة جامعة المنوفية | ||
| 2كلية الزراعة جامعة المنوفية | ||
| Abstract | ||
| The objective of this study is to investigate the chemical composition and active compounds found in green tea leaves and green coffee seeds, as well as the antioxidant and antifungal effectiveness of these two traditional therapeutic herbs that can prevent the growth of Aspergillus niger. Green tea leaves gathered from the local market had 6.95% moisture, 4.82% ash, 1.83% protein, 4.27% fat, and 26.25% crude fiber, while green coffee seeds had 6.55, 5.18, 2.54, 5.4, and 25.31% moisture, ash, protein, fat, and crude fiber, respectively. Furthermore, it was discovered that green tea leaves contained 11.20% total phenolics and 17.69% total flavonoids, whereas green coffee seeds contained 11.90% and 29.56% total phenolics, respectively. HPLC revealed that the butanolic extract of green coffee seeds contained ten compounds, nine of which were identified. In contrast, the butanolic extract of green tea leaves contained thirteen polyphenolic compounds, twelve of which were recognized. The butanolic extract of green tea produced an inhibition rate of 95.47%, whereas the rate for green coffee was 76.9%, indicating that butanolic extract of green tea was the most effective of the extracts used on fungal development. | ||
| Keywords | ||
| Green tea; green coffee; Aspergillus niger; polyphenols; flavonoids; HPLC | ||
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