![]() Total phenolic content was measured by using the Folin-Ciocalteu assay. Phytochemical Analysisĭetermination of the Total Phenolic Content robusta leaf extract (RLE) were kept at -20☌ until used. The filtered solution was then lyophilized to yield crude aqueous extracts. Extract from the ground leaves was obtained by boiling them in water (100 ± 3☌) for 10 min (the coffee leaf powder to hot water ratio was 1:5 w/v and the process was repeated three times). The coffee leaves were rinsed with distilled water and dried in an oven at 55☌ before grinding with a blender. robusta leaves were obtained from Chao-Thai-Pukao Factory (Thailand). Dulbecco’s minimum essential medium (DMEM, high glucose), bovine serum albumin, and fetal bovine serum (FBS) were purchased from Invitrogen (USA). Antimicrobial agents were purchased from Oxoid Limited (UK). ChemicalsĪll of the bacterial culture media were purchased from HiMedia Laboratories (India). Inoculums were prepared by suspending colonies of the bacteria grown on tryptic soy agar (TSA) and incubating them at 37☌ for 24 h before adjusting the turbidity to McFarland standard No. subtilis (TIRST1928)), gram-negative bacteria ( P. The bacteria used were obtained from the Thailand Institute of Scientific and Technological Research, including both gram-positive bacteria ( S. However, the mechanism of action of coffee extracts on bacterial cells is still unclear.Ĭonsequently, in this study, we investigated the phytochemicals and antibacterial activity of Coffea robusta leaf extract (RLE), and further, we examined the antibacterial mechanism on bacterial membrane damage concerning the potential disruption in the membrane of microorganisms. Moreover, some researchers believe that coffee melanoidins inhibit bacterial growth via metal chelation. One possible mechanism may enable these compounds to disrupt cell membrane permeability. Several researchers have reported that the antibacterial activities and antioxidant properties of coffee extract could be due to phenolic acids, tannin, CGA, caffeine, malic acid and other compounds. epidermidis) and gram-negative bacteria ( P. revealed the antibacterial activity of coffee pulp extract against gram-positive bacteria ( S. Ĭoffee is one of the more intriguing plants to be researched as a food additive, and coffee extract has been reported to exhibit antimicrobial activity against both gram-negative and gram-positive bacteria such as Bacillus spp., S. Many plant extracts, such as ginger, garlic, basil, and tea exhibit antibacterial activity against both gram-positive and gram-negative bacteria. Those from various medicinal plants have revealed antioxidant and antimicrobial properties due to their active compounds, such as flavonoids, alkaloids, terpenoids, and tannins. The development of natural antimicrobial substances such as food additives for controlling foodborne pathogens has become a hot topic, and therefore, many researchers are now interested in discovering and researching new preservative compounds from natural extracts. Food preservation that does not affect the taste or nutritional value but ensures food safety and a long shelf-life is essential for the food industry ). Due to increasing antimicrobial resistance and the adverse effects of some synthetic antimicrobials, the need to develop natural ones that are non-cytotoxic but have high antibacterial efficacy has become paramount. Several pathogens have developed resistance to antimicrobials, and this has also become a significant worldwide problem. Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella spp., the major causes of foodborne bacterial illnesses, are widespread in the environment, including water, air, and dust, and can easily contaminate food products. ![]() Besides food spoilage, microorganisms can cause foodborne diseases and represent a seriously problem for public health and food safety. Microorganisms, notably bacteria, yeasts, and molds, can grow on food and produce metabolites by consuming nutrients, which causes food spoiling. , global food loss has reached 40% due to a variety of reasons including microbial contamination. Microorganisms that cause food spoilage or contamination are a worldwide problem that leads to substantial food waste.
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