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We previously reported that certain constituents in brewed coffee exhibited antibacterial activities against a strain of Legionella pneumophila. The constituents showing antibacterial activities were included only in extracts cold with water or hot water. To determine the antibacterial substances in coffee extract, the extract was fractionated by HPLC using a UV/photodiode array detector. The optimum HPLC conditions for analysis were UV wavelength of 250 nm and eluents of methanol/acetic acid (10/90), pH 3.0. When several fractions separated by HPLC were investigated for antibacterial activities against L. pneumophila, it was found that three peak fractions exhibited strong antibacterial activities. Each product from these fractions was analyzed by NMR and LC-mass spectrometry, and the chemical structure of each was determined. It was shown that the antibacterial substances was were protocatechuic acid (3,4-dihydroxy benzoic acid), chlorogenic acid, and caffeic acid.
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Dogasaki et al. (2002) studied this question.
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