Preliminary Data on the Antibacterial Activity of Coffea Arabica, Coffea Canephora and Coffea Liberica

Abstract

The continuous use of synthetic antibiotics will not only kill bacteria but also can accelerate the emergence of resistant pathogenic races. In addition, it can also cause the death of normal flora. Coffee extract is reported to have the potential as a naturally active and non-toxic antibacterial compound suitable for biomedical applications. Extraction using methanol was carried out on green coffee and which had been roasted for three types of Jambi coffee, namely Arabica, Robusta and Liberica coffee and continued with fractionation using hexane and ethyl acetate. The results of the analysis using FTIR showed that OH, C-H, C = C, C = O, C-O, C-N and N-H groups were detected. These functional groups are probably the functional groups that belong to caffeine, trigonelline, nicotinic acid and dehydrocafestol, which are believed to have bacteriostatic effects on some bacteria. The SEM-EDX analysis results of the three types of coffee showed that the dominant elements were O, K and Mg. Potassium and magnesium minerals bind with chlorogenic acid to form salt complexes of chlorogenic acid and magnesium chlorogenic acid complex. The antibacterial activity of the coffee extract and fraction was still low with the diameter of the inhibition zone was still low (0-10 mm). Furthermore, further characterization and tests are needed to confirm the antibiotic potency of the Arabica, Robusta and Liberica coffee ethanol extracts. Key words: Antibiotics, Coffee, E. coli.