ANTIBACTERIAL ACTIVITY OF ROBUSTA COFFEE (Coffea robusta L.) PEEL EXTRACT AGAINST HUMAN PATHOGENIC BACTERIA

Abstract

Now in these days infectious diseases seriously affect human health and sometimes these infections might become the cause of human mortality. Most of these infectious diseases are caused by bacteria, viruses, and fungi. Although large numbers of antibiotics are available increasing drug resistance in these microorganisms became a serious matter of concern in the scientific community. There is an urgent need for research on alternate natural products that can manage these pathogenic microorganisms without inducing any resistance.  The purpose of this study was to determine the antibacterial activity of Robusta coffee (Coffea robusta L.) fruit peel extract against 5 human pathogenic bacteria i.e. Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Salmonella thypi NCTC 786. The sample was extracted using the maceration method with methanol as the solvent. The antibacterial activity of fruit peel extract was determined by using the agar diffusion method while the presence of active ingredients was determined by the using TLC-Bioautography assay performed using the mobile phase of n-hexane: ethyl acetate (1 : 3). The results of the study revealed significant antibacterial activity of coffee peel extract against E. coli and B. subtilis with an inhibition zone of 10.15 mm and 10.96 mm, respectively. Furthermore, results of the TLC-Bioautography revealed that the compounds at Rf 0.76 inhibit the growth of E. coli and the compounds at Rf 0.27 inhibit the growth of B. subtilis bacteria. These active spots were suspected to be flavonoid and phenolic compounds, respectively but further confirmation detail study is required in the future.