Antioxidant and antimicrobial activities of various solvents extracts of Arabica coffee pulp
Jaisan, Chalalai (Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry) | Chase, Sarawut (Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry) | Punbusayakul, Niramol (Mae Fah Luang University, Chiang Rai (Thailand). School of Agro-Industry)
Antioxidant (AOA) and antimicrobial (AMO) activities of various solvent extracts of Arabica coffee pulp were evaluated. The dried coffee pulp was ground and extracted by maceration in various solvents; ethanol (EtOH), methanol (MtOH) and distilled water (W) at the pulp-to-solvent ratio of 1:5 for 3 days. The mixture was filtered and the obtained liquid extract was evaporated under reduced pressure to obtain crude coffee pulp extract (CPE). The bioactive compounds, total polyphenol content (TPC), Total monomeric anthocyanin (TMA) and AOA of the extracts were determined. Then, the extract providing the highest bioactive compounds and the highest AOA was used for AMO testing against some foodborne pathogens compared to those of the direct pressing extract (DP). The W extract exhibited the highest TPC(20.02 g GAE/100 g CPE) and it was higher than the EtOH (13.21 g GAE/100 g crude CPE) and MtOH (9.09 g GAE/100 g crude CPE) extracts, respectively. The higher AOA from both DPPH and FRAP assays was also observed in W extract compared to that of the MtOH and EtOH extracts. Therefore, the W extract was applied for AMO testing. The W extract exhibited the higher inhibitory effect against the gram positive bacteria than the gram negative bacteria with Staphylococcus aureus as the most resistant bacterium. The W extract (54.95 mg/mL) completely inactivated all microorganisms, except Escherichia coli in which no bactericidal effect was observed.
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