Antibacterial Activity of Robusta Coffee (Coffea Canephora L.) Leaves to Staphylococcus Aureus and Escherichia Coli

Muslim, Zamharira; Dephinto, Yonaniko

doi:10.22159/ajpcr.2019.v12i12.35589

Cited by 5 publications

(3 citation statements)

References 13 publications

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“…Meanwhile, caffeine has antibacterial (Pruthviraj et al 2011;Nonthakaew et al 2015) and antifungal effects (Nonthakaew et al 2015). Muslim and Dephinto (2019) added that extract of coffee leaves has antibacterial effect. Nonthakaew et al (2015) reported that bacterial and fungal growth was affected by caffeine at 2 and 5 mg/mL, whereas caffeine in this research was 1.25 mg/mL.…”

Section: Resultsmentioning

confidence: 99%

Caffeine degradation by food microorganisms

et al. 2023

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Abstract. Purwoko T, Suranto, Setyaningsih R, Marliyana SD. 2023. Caffeine degradation by food microorganisms. Biodiversitas 24: 3495-3502. Commercial coffee beans are dominated by robusta and arabica coffee beans. Caffeine is one of the important components in coffee beans. Caffeine has antimicrobial effect. Caffeine content in robusta beans was higher than in arabica beans. Caffeine content in coffee beans was affected by the coffee species, the coffee cultivation's altitude and the postharvest processing method. Microbial fermentation activity could reduce the caffeine content of coffee beans. Lactobacillus casei, Leuconostoc mesenteroides, Rhizopus oryzae and Saccharomyces cerevisiae, were able to reduce caffeine content of robusta beans. This study aimed to determine the degradation pathway of caffeine by food microorganisms, namely L. casei, L. mesenteroides, R. oryzae and S. cerevisiae. Caffeine content in NB-caffeine and PDB-caffeine media were reduced by L. casei, L. mesenteroides, R. oryzae and S. cerevisiae. Caffeine was transformed into dimethylxanthine and then into methylxanthine by L. casei, L. mesenteroides, R. oryzae and S. cerevisiae. They transformed more than 89% caffeine into paraxanthine, however, small amount of paraxanthine was transformed into methylxanthine. L. casei and L. mesenteroides transformed paraxanthine into 1-methylxanthine. However, R. oryzae and S. cerevisiae transformed into 7-methylxanthine. There were two patterns of degradation of caffeine into methylxanthine i.e., caffeine-paraxanthine-1-methylxanthine and caffeine-paraxanthine-7-methylxanthine. The first was shown by L. casei and L. mesenteroides, and the last by R. oryzae and S. cerevisiae.

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Section: Resultsmentioning

confidence: 99%

Caffeine degradation by food microorganisms

et al. 2023

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“…In the Eschechia coli bacteria test from the ethyl acetate fraction, the zone of inhibition was 13.12; 12.08 ; 17.28 mm with concentrations of 5, 10, and 15%. In the Escherichia coli test of N-Hexane, the zone of inhibition was 10.7; 12.07 ; 13.31 mm with concentrations of 5, 10, and 15% (7).…”

Section: Coffea Canepora Lmentioning

confidence: 97%

Study of Antimicrobial Activity of the Rubiaceae Family: A Review

Utami¹,

Fajrina²,

Eriadi³

2023

IJPSM

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The Rubiaceae tribe is one of the largest tribes in the plant kingdom which has around 13.150 species of plants, shrubs, and trees with 611 genera, the largest in the tropics on earth. The components of chemical compounds in this tribal plant that function as antibacterials are flavonoids, saponins, tannins, and alkaloids. In compiling this review article, the technique used is to use literature studies by finding sources in the form of primary data or the form of official books, national journals, and international journals. Search data using online media with the keywords Antimicrobial, Rubiaceae. Search for the main references used in this article through trusted websites such as Pubmed, Google Scholar. Based on the results of the literature data that has been done, it can be concluded that the zone of inhibition of both have an inhibition zone of > 30 mm which is categorized as a very strong antibacterial activity.

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“…Coffee is a plant or tree that is efficacious for anti-cellulite, exfoliating dead skin cells, anti-aging, anti-inflammatory, antioxidant, and anti-acne [12][13][14]. The previous research reported that C. canephora leaves have antibacterial activity but there has been no research on antimicrobial tests against S. aureus and P. acnes from robusta coffee seeds [15]. Based on the reported literature, coffee contains volatile and non-volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of The Ethanol Extract of Coffea canephora L. Seeds Against Staphylococcus aureus and Propionibacterium acnes

Sinaga,

Paundanan,

Masikki

et al. 2023

He: JSAC

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Acne is a skin disease that causes humans to lack confidence in carrying out activities. Besides being sick, acne worsens the beauty of human skin. The cause of acne is gram-positive bacteria, namely Staphylococcus aureus and Propionibacterium acnes. Many studies reported that Coffea canephora L can inhibit the growth of bacteria. The objective of this study is to establish the minimum inhibitory concentration (MIC) of the ethanol extract of robusta coffee seeds in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The ethanol extract of C. canephora L seed was obtained by maceration method using 96% ethanol. The extract obtained was evaluated for its antibacterial activity using the agar diffusion method with perforation techniques. The extract was divided into five various concentrations (50%, 25%, 12.5%, 6.25%, and 3.125%). The results of this study indicated that the ethanol extract of coffee seeds with a concentration of 50% resulted in a wider diameter of the zone of inhibition of bacterial growth in S. aureus, 30.00 mm compared to P. acnes, 26.22 mm. The MIC of ethanol extract for S. aureus at 3.00% while P. acnes was 6.00%. In conclusion, the antibacterial effect of the ethanol extract of coffee seeds at 50% concentration was stronger against S. aureus bacteria than P. acnes. The greater the concentration of the extract, the wider the resulting inhibition zone.

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Antibacterial Activity of Robusta Coffee (Coffea Canephora L.) Leaves to Staphylococcus Aureus and Escherichia Coli

Cited by 5 publications

References 13 publications

Caffeine degradation by food microorganisms

Caffeine degradation by food microorganisms

Study of Antimicrobial Activity of the Rubiaceae Family: A Review

Antimicrobial Activity of The Ethanol Extract of Coffea canephora L. Seeds Against Staphylococcus aureus and Propionibacterium acnes

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