Antioxidant effectiveness of coffee extracts and selected constituents in cell‐free systems and human colon cell lines

Scope: Epidemiological studies suggest that coffee can reduce the risk of degenerative diseases such as diabetes type 2, cardiovascular disease and cancer. These beneficial effects have partly been attributed to the antioxidant activity of coffee. We determined composition and antioxidant potential of differentially roasted coffee extracts and investigated the impact of selected original constituents and roast products. Methods and results: Parameters studied were direct antioxidant activity (trolox equivalent antioxidant capacity/oxygen radical absorbing capacity), cellular reactive oxygen species (ROS) level, DNA damage and protein expression of NAD(P)H: quinone oxidoreductase, γ‐glutamylcysteine ligase and glutathione reductase in HT‐29/Caco‐2 cells at 24‐h incubation. All extracts showed distinct direct antioxidant activity: medium roasts>light roast AB1 (caffeoylquinic acid (CQA)‐rich Arabica Brazil extract); dark roast AB2 (N‐methylpyridinium (NMP)‐rich Arabica Brazil extract), and diminished t‐butylhydroperoxide‐induced ROS level in HT‐29 cells (AB2>medium roasts>AB1). NAD(P)H:quinone oxidoreductase 1 expression and γ‐glutamylcysteine ligase expression were distinctly induced by AB1 and 5‐CQA, but not by AB2 and NMP. 5‐CQA and caffeic acid exhibited highest trolox equivalent antioxidant capacity/oxygen radical absorbing capacity values (5‐CQA: 1.3/3.5 mM and caffeic acid: 1.3/3.9 mM trolox); ROS level was distinctly diminished by 5‐CQA (≥3 μM), catechol (30 μM) and trigonelline (≥30 μM), whereas menadione‐induced DNA damage in Caco‐2 cells was reduced by NMP compounds (1–30 μM). Conclusion: The results emphasize that both original constituents and roast products contribute to the cellular antioxidant effectiveness of coffee.     

A 4-week consumption of medium roast and dark roast coffees affects parameters of energy status in healthy subjects

ScopeThis study intended to clarify whether two coffee brews, a market blend (MB) and a study blend (SB), containing equal amounts of caffeine, but differing in their contents of N-methylpyridinium, trigonelline and chlorogenic acids, differentially affect blood lipid profiles and glucose concentrations as well as blood platelet phosphodiesterase and lymphocyte energy charge potential in healthy volunteers.Methods and resultsIn this double-blinded, randomized, controlled cross-over intervention study, 84 healthy normal-weight female and male volunteers consumed 750 mL of medium roast MB and dark roast SB coffee per day for 4 weeks. Following MB and SB coffee intervention, plasma free fatty acid concentrations equally increased (p < 0.001) by 140 ± 187 μM and 178 ± 160 μM, respectively. Plasma glucose remained largely unchanged. Lymphocyte adenosine nucleotide analysis revealed a comparable rise in the energy charge potential, as calculated from ADP/ATP concentrations, adjusted to total adenosine nucleotides. Blood platelet phosphodiesterase activity was found decreased to about the same extent (p < 0.001). Levels of HDL-cholesterol, adiponectin, leptin, insulin and osteopontin were found to some extent differentially influenced by MB, respectively SB coffee.ConclusionThe results of this intervention study indicate that MB and SB coffees, although differing in contents of N-methylpyridinium, trigonelline and chlorogenic acids, largely exert similar biological effects as monitored by the biomarkers tested.     

Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers

Recent results from prospective cohort studies have shown that moderate coffee consumption is associated with a reduced risk for diabetes mellitus type II or Alzheimer's disease. Since reactive oxygen species (ROS) are believed to be involved in the pathogenesis of these diseases, antioxidants in coffee might contribute to this risk reduction. We aimed at elucidating whether a dark roast coffee beverage (CB) rich in N‐methylpyridinium ions (NMP: 785 μmol/L) and low in chlorogenic acids (CGA: 523 μmol/L) has stronger antioxidant effects on human erythrocytes than a CB prepared from a light roast with opposite proportions (CGA: 4538 μmol/L; NMP: 56 μmol/L). Following a 2‐wk wash out period, 500 mL of the respective CB was administered to 30 subjects daily for 4‐wk. Blood and spot urine samples were collected at the beginning and at the end of each intervention. Intake of the dark roast CB most effectively improved the antioxidant status of erythrocytes: superoxide dismutase and glutathione peroxidase activity decreased by 5.8 and 15%, respectively, whereas tocopherol and total glutathione concentrations increased by 41 and 14%, respectively. Furthermore, administration of the NMP‐rich CB led to a significant body weight reduction in pre‐obese subjects, whereas the CGA‐rich CB did not.     

Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

To identify chemical parameters that might be used as discriminators, pH, soluble solids, caffeine, trigonelline, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica and Robusta coffees submitted to three roasting levels. It was found that the fraction of soluble solids increased with roasting level, being slightly higher in Robusta roasted coffee. The contents of caffeine did not vary significantly between roasting degrees within the Arabica and Robusta samples, respectively, revealing a considerable stability during browning. The contents of trigonelline in Arabica and Robusta coffee decreased significantly with browning intensification. Overall, the levels of chlorogenic acids remained higher in Robusta roasted coffee beans but decreased sharply with roast increase. With roasting intensification, the ratio of total caffeoylquinic acids, total dicaffeoylquinic acids, and total feruloylquinic acids varied markedly in both species, with the proportion of total caffeoylquinic acids and total feruloylquinic acids increasing significantly, whereas the opposite occurred with dicaffeoylquinic acids. One can conclude, through the application of a multivariate analysis, that these chemicals form four clusters, constituting caffeine, trigonelline, total dicaffeoylquinic acids, and total feruloylquinic acids a relevant group for T₃ roasting level discrimination, in both coffee species. Additionally, detailing discriminators for roasting intensity in Arabica coffee might be caffeine, trigonelline, 3-O-caffeoylquinic acid, and 4-O-caffeoylquinic acid, whereas in Robusta roasted coffee are trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid.     

Urinary N-methylpyridinium and trigonelline as candidate dietary biomarkers of coffee consumption

Scope : In order to validate the in vivo function of putatively healthy molecules in foods, human intervention studies are required. As the subject's compliance concerning intake or abstinence of a given food is considered mandatory to be monitored by biomarkers, the objective was to identify analytical markers for coffee consumption. Methods and results : Urine samples collected from coffee drinkers were compared with those of non‐coffee drinkers using hydrophilic liquid interaction chromatography (HILIC)/time‐of‐flight mass spectrometry‐based metabolite profiling. Two urinary molecules, found to be contributing most to the dissimilarities between both groups, were identified as N‐methylpyridinium (NMP) and trigonelline and their suitability as coffee‐specific biomarkers was validated by means of a coffee intervention study. After the volunteers (five females and four males) consumed a single dose of coffee, morning urine was collected for 10 days while staying abstinent from any coffee. HILIC‐MS/MS‐stable isotope dilution analysis (SIDA) revealed elevated urinary concentrations of trigonelline and NMP for up to 48 (p=0.001) and 72 h (p=0.002), respectively, after coffee consumption when compared with non‐coffee drinkers. Conclusion : Analysis of urinary NMP allows to check for coffee consumption within a period of 3 days and is proposed as a dietary biomarker which might be used as an analytical probe to control compliance in human intervention studies on coffee.     

Species,roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Coffee beverage has been associated with antibacterial activity against Streptococcus mutans, a cariogenic bacterium. This study aimed at identifying natural compounds in coffee that contribute to such activity and investigate the influence of species, roasting and decaffeination on it. Coffee chemical compounds and aqueous extracts of green and roasted regular and decaffeinated Coffea arabica and Coffea canephora beans were tested. MIC, biofilm inhibition and biofilm reduction results were correlated with the concentration of coffee compounds in the extracts. 5-Caffeoylquinic acid, trigonelline and caffeic acid solutions showed bacteriostatic activity (MIC = 0.8 mg/mL). Lighter and regular extracts showed higher inhibitory activity than darker and decaffeinated extracts, with an inverse correlation between bacterial colony-forming units and roasting degree. Only regular C. canephora extracts showed biofilm formation inhibition. The joint effect of chlorogenic acids, trigonelline and caffeine or other compounds removed by decaffeination seems to be one of the causes for coffee antibacterial activity against S. mutans.     

Chemical characterization and antioxidant properties of a new coffee blend with cocoa,coffee silverskin and green coffee minimally processed

The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94% roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3% cocoa powder, 2% coffee silverskin and 1% golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.     

Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry

A rapid liquid chromatography–mass spectrometry method for the simultaneous quantification of caffeine, trigonelline, nicotinic acid and sucrose in coffee was developed and validated. The method involved extraction with hot water, clarification with basic lead acetate and membrane filtration, followed by chromatographic separation using a Spherisorb^® S5 ODS2, 5 μm chromatographic column and gradient elution with 0.3% aqueous formic acid/methanol at a flow rate of 0.2 mL/min. The electrospray ionization source was operated in the negative mode to generate sucrose ions and in the positive mode to generate caffeine, trigonelline and nicotinic acid ions. Ionization suppression of all analytes was found due to matrix effect. Calibrations curves prepared in green and roasted coffee extracts were linear with r² > 0.999. Roasted coffee was spiked and recoveries ranged from 93.0% to 105.1% for caffeine, from 85.2% to 116.2% for trigonelline, from 89.6% to 113.5% for nicotinic acid and from 94.1% to 109.7% for sucrose. Good repeatibilities (RSD < 5%) were found for all analytes in the matrix. The limit of detection (LOD), calculated on the basis of signal-to-noise ratios of 3:1, was 11.9, 36.4, 18.5 and 5.0 ng/mL for caffeine, trigonelline, nicotinic acid and sucrose, respectively. Analysis of 11 coffee samples (regular or decaffeinated green, ground roasted and instant) gave results in agreement with the literature. The method showed to be suitable for different types of coffee available in the market thus appearing as a fast and reliable alternative method to be used for routine coffee analysis.     

Effect of the roasting method on the content of 5‐hydroxytryptamides of carboxylic acids in roasted coffee beans

Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5‐hydroxytryptamides of carboxylic acids C‐5‐HT (determined by TLC) as the index of substances irritating alimentary canal was investigated in the roasted beans, depending on the bean treatment before roasting and applied roasting method. Analytical results show that predrying of the coffee beans caused 15–30% loss of C‐5‐HT, depending on the applied drying conditions. The content of C‐5‐HT in the roasted beans depended on the roasting method and preliminary treatment of the beans prior to roasting. A higher C‐5‐HT loss occurred in the case of beans subjected to two‐stage processing, predrying and roasting. Convection roasting caused higher degradation of C‐5‐HT than microwave roasting.     

Caffeine daily intake from dietary sources in Brazil

A survey on the potential intake of caffeine was carried out in Campinas, SP, Brazil, in the summer of 1993. The survey was based on a representative sample of 600 individuals, 9-80 years old, who were asked about their habitual usage of coffee, tea, chocolate products and carbonated beverages. Caffeine levels in the products were determined by high performance liquid chromatography with a UV-visible detector at 254 nm. Individual daily intakes (mg/kg b.w.) of caffeine were calculated from the consumption data generated by the survey and the caffeine content of the analysed products. Of all those interviewed, 81% consumed soft drinks regularly, 75% coffee, 65% chocolate products and 37% tea. Of the analysed products, coffee showed the highest amount of caffeine. The average and median potential daily intake of caffeine by the studied population were, respectively, 2.74 and 1.85mg/kg b.w. Coffee, tea, chocolate products and carbonated beverages accounted for median individual daily intakes of 1.90, 0.32, 0.19, and 0.19mg/kg b.w., respectively. These data show that coffee is the most important vehicle for caffeine intake within the studied population.     

Determination of the caffeine contents of various food items within the Austrian market and validation of a caffeine assessment tool (CAT)

The caffeine content of 124 products, including coffee, coffee-based beverages, energy drinks, tea, colas, yoghurt and chocolate, were determined using RP-HPLC with UV detection after solid-phase extraction. Highest concentrations of caffeine were found for coffee prepared from pads (755?mg?l^?1) and regular filtered coffee (659?mg?l^?1). The total caffeine content of coffee and chocolate-based beverages was between 15?mg?l^?1 in chocolate milk and 448?mg?l^?1 in canned ice coffee. For energy drinks the caffeine content varied in a range from 266 to 340?mg?l^?1. Caffeine concentrations in tea and ice teas were between 13 and 183?mg?l^?1. Coffee-flavoured yoghurts ranged from 33 to 48?mg?kg^?1. The caffeine concentration in chocolate and chocolate bars was between 17?mg?kg^?1 in whole milk chocolate and 551?mg?kg^?1 in a chocolate with coffee filling. A caffeine assessment tool was developed and validated by a 3-day dietary record (r ^2?=?0.817, p?<?0.01) using these analytical data and caffeine saliva concentrations (r ^2?=?0.427, p?<?0.01).     

Simultaneous Determination of Alkaloids in Green Coffee Beans from Ethiopia: Chemometric Evaluation of Geographical Origin

The alkaloid compositions of 99 green coffee (Coffea arabica L.) bean samples comprising eight varieties (Harar, Jimma, Kaffa, Wollega, Sidama, Yirgachefe, Benishangul and Finoteselam) from the major production regions of Ethiopia were investigated. High performance liquid chromatography was applied for the simultaneous determination of four coffee alkaloids in the aqueous extracts of the beans. The limits of detection for the method were established as 13 mg kg^?1 for trigonelline, 7 mg kg^?1 for theobromine, 8.5 mg kg^?1 for caffeine and 4 mg kg^?1 for theophylline in the dry coffee beans. Theophylline was not detected in any of the samples. The determined concentrations (% w/w dry coffee beans) ranged from 0.98 to 1.32 % for trigonelline, 0.0048 to 0.0094 % for theobromine and 0.87 to 1.38 % for caffeine. The concentrations of the alkaloids varied significantly, depending on the geographical origin of the beans. Theobromine was not detected in coffee beans from the East (Harar coffees), and its absence in samples can be used to ascertain whether the coffee originates from this region. Coffee beans from the Northwest were characterized by higher concentrations of caffeine. Application of linear discriminant analysis provided 75 % correct classification of samples into the respective production regions, with a 74 % prediction success rate. The moderate classification efficiency obtained when using alkaloid data demonstrates the potential of using this class of compounds in discriminant models for determination of the geographical origin of green coffee beans from Ethiopia.     

Acrylamide in espresso coffee: Influence of species,roast degree and brew length

Espresso coffees were analysed for acrylamide contents by matrix solid-phase dispersion and GC–MS. The influence of coffee species, roast degree, and brew length were ascertained. Mean acrylamide contents of medium roasted espressos (30 mL) were 1.16 ± 0.25 and 2.31 ± 0.43 μg for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26 ± 0.28 μg. A 25% decrease was observed when comparing espressos prepared with medium and dark roasted coffee. The extraction efficacy of acrylamide for standard espressos of 30 mL was near 80%, being only affected by brew volume, with long espressos (70 mL) containing practically all acrylamide of the coffee cake (99%), almost double that of short ones (20 mL). When compared with other common coffee beverages, espresso acrylamide concentration (μg/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion.     

Separation and characterisation of chlorogenic acid‐rich conserves from green coffee beans and their radical scavenging potential

Methanolic extract (Me₁) obtained from low‐grade green coffee beans (LCB), which is one of the major by‐products in the coffee industry, was enriched with phenolics by different methods viz., partitioning in solvents, chromatographic separation using dowex & diaion HP20 resins and precipitation by lead acetate. Separated fractions and Me₁ were analysed for total polyphenol, chlorogenic acid, caffeine and radical scavenging activity (RSA). Chlorogenic acid isomers of Me₁ and the isolated fractions were analysed by HPLC. Me₁ found to contain total polyphenol (16.60 ± 0.4%), chlorogenic acids (CGAs) (29.60 ± 0.9%), caffeine (7.52 ± 0.2%) and exhibited RSA (92.50%) at 100 ppm concentration. Precipitation method resulted significantly (P ≤ 0.05) higher phenolics (46.33 ± 0.5%) as well as CGAs (43.50 ± 0.7%). HPLC analysis indicated that the composition of 5‐Caffeoylquinic acid (5‐CQA) was more in all the isolated fractions.     

海南兴隆地区不同烘焙度咖啡豆的滋味特性研究

本文采用化学指标、电子舌技术与主成分分析(PCA)对海南兴隆地区不同烘焙度咖啡豆的滋味特性进行研究。结果表明:随着烘焙度增加,总固形物、总可溶性固形物、有机酸含量及可滴定酸度先增加后减少,p H值先减少后增加,葫芦巴碱含量逐渐减少,咖啡因含量基本不变,导致不同烘焙度的咖啡豆具有不同的滋味特性。原始电子感官数据经归一化处理后,采用PCA对其进行解析,可将样品大致分为四类:第一类包括极浅度(JQ);第二类包括浅度(Q)、浅中度(QZ)和中度(Z);第三类包括中深度(ZS)和深度(S);第四类包括极深度(JS)和法式重度(FZ)。电子舌技术能有效鉴别不同烘焙度咖啡,且各类样品对传感器响应强度差异明显,在PCA的二维投影图上可区分开,并与滋味特性化学指标具有相关性。     

The effect of sweeteners on the acceptability of dairy‐based espresso beverages†

A study was performed to determine the role of product formulations on the quality of coffee‐flavoured dairy beverages. The study evaluated the effect of sweetener type on product quality. Three soft‐serve mixes varying in sweetener type were manufactured using 100% sucrose, a 50:50 blend of corn sweetener and sucrose, and 100% corn sweetener. The three mixes were used as ingredients in the manufacture of espresso‐based coffee beverages. Samples were analysed for colour, separation, composition, pH and viscosity. Sensory analysis was carried out by trained panels and consumer panels. The beverages made using soft‐serve ice cream mix sweetened solely with sucrose were sweeter and preferred by consumers. Soft‐serve ice cream mixes sweetened with sucrose were significantly more viscous and resulted in less foaming and less viscous than fresh‐blended, iced espresso beverages.     

Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique

Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the final brew. This study proposes a novel coffee processing method based on an established semi-dry process. Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus conserving water, unlike wet method. Robusta coffee (Coffee canephora) mucilage was monitored for the evolution of bacterial and fungal diversity along with metabolites produced. Lactic acid bacteria (LAB) (48%) and the major fungal community of Wallemia (31%), a selective marker of Robusta coffee fermentation, were predominant throughout the processing. The process modulates volatiles without significantly affecting the total polyphenols (4.66%), chlorogenic acid (2.07%), caffeine (1.66%), trigonelline (0.53%) and theophylline (0.16%). HC contained compounds like 2-methoxy-4-vinyl phenol, 2-furancarboxaldehyde, 5-methyl-, acetic acid, pyrazine, methyl-, 2-propanone, 1-hydroxy-, and furfural that promotes sweet, caramelly, nutty, pungent and hazelnut taste to coffee.     

Effects of slope exposure,altitude and yield on coffee quality in two altitude terroirs of Costa Rica,Orosi and Santa María de Dota

This study assessed the effects of slope exposure, altitude and yield on several cup quality criteria of coffees from two altitude terroirs of Costa Rica, Orosi (between 1020 and 1250 m above sea level) and Santa María de Dota (between 1550 and 1780 m above sea level). East‐facing slopes gave beverages with generally superior attributes, probably owing to better exposure to morning sunlight. These beverages were mainly more acid: at Orosi an acidity score of 2.73 out of 5 was obtained (3.64 for Santa María de Dota) for eastern exposures, as opposed to 2.36 on average (3.28 for Santa María de Dota) for other exposures. In addition, a positive relation was found between altitude and taster preferences in both terroirs. A negative relation was also found between yield and beverage acidity at Santa María de Dota, where some coffee trees produced up to 13 kg of coffee cherry. Coffees from Orosi were characterised by a floral flavour, which depended on slope exposure, whilst coffees from Santa María de Dota displayed a chocolate taste, which was more marked at high altitude. In both terroirs the caffeine, trigonelline, fat, sucrose and chlorogenic acid contents were not well correlated with the sensory characteristics. Copyright © 2005 Society of Chemical Industry     

Can near‐infrared reflectance of green coffee be used to detect introgression in Coffea arabica cultivars?

Most new coffee cultivars disseminated over the last 15 years are derived from the Timor Hybrid (Coffea arabica × C canephora). Introgression of genes from the C canephora genome has been estimated at between 9 and 29% of the genome. It has been shown that introgression can have a negative impact on the cup quality of cultivars derived from the Timor Hybrid. Consequently, coffee buyers or roasters may wish to assess whether the coffee they are purchasing comes from introgressed varieties. The possibility of distinguishing between non‐introgressed Arabicas and genotypes carrying chromosome fragments introgressed from C canephora was investigated (i) using some classical chemical compounds (caffeine, chlorogenic acids, trigonelline, fat and sucrose) and (ii) using a new approach based on spectra acquired by near‐infrared reflectance of green coffee. Near‐infrared spectra were obtained for 129 samples from two collections (Nicaragua and Costa Rica) of introgressed and non‐introgressed coffee trees. The spectral collections were treated by principal component and factorial discrimination. When the introgressed coffee trees were compared with the non‐introgressed trees using the chemical compounds, small but significant differences were found in caffeine, trigonelline and chlorogenic acid contents. However, the small variations in those compounds are not enough to detect introgression. The spectral collections treated by principal component and factorial discrimination made it possible to class from 92.30 to 94.87% of the analysed samples correctly, while the percentages of correctly classified samples in the verification file varied from 88.23 to 94.11%. The NIRS method appears to be an efficient method for determining whether a green coffee comes from an introgressed variety. Copyright © 2005 Society of Chemical Industry     

Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef

The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed to air dry for 1 h. The cooked roast beef samples were dipped into ASC or sprayed with ASC solutions of 250, 500, 750, or 1,000 ppm, then placed in bags with or without a vacuum and refrigerated at 4 degrees C. L. monocytogenes counts were determined after 0, 7, 14, 21, and 28 days of storage by spread plating roast beef samples onto Oxford agar plates that were incubated at 37 degrees C for 48 h. At day 28, the number of L. monocytogenes on the > or = 500 ppm ASC-treated spicy roast beef samples had count reductions that were >4.0 log CFU/g, whereas the same concentrations of ASC-treated regular roast beef samples had approximately a 2.5 log CFU/g reduction in L. monocytogenes counts when compared with the untreated samples. No significant differences (P > 0.05) were observed in L. monocytogenes counts between the vacuum- or nonvacuum-packaged ASC-treated cooked roast beef samples. Sensory evaluation showed no significant differences (P > 0.05) between ASC-treated and untreated roast beef. ASC can be used as a processing aid in the form of a dip or spray treatment to control L. monocytogenes on the surface of cooked roast beef.