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Dianastri, Rr Nektara Titan, Pudji Astuti, and Rendra Chriestedy Prasetya. "Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)." STOMATOGNATIC - Jurnal Kedokteran Gigi 18, no. 2 (October 11, 2021): 69. http://dx.doi.org/10.19184/stoma.v18i2.28060.
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Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.
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Rosa, Yunilda, and Riyanto Riyanto. "Potential of Robusta Coffee Bean Extract (Coffea canephora) Peaberry Roasted and Green Bean Pagar Alam City against the Growth of Candida albicans Fungus." Jurnal Biologi Tropis 22, no. 4 (November 16, 2022): 1108–14. http://dx.doi.org/10.29303/jbt.v22i4.4311.
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A type of coffee plant that is widely cultivated in the city of Pagar Alam, South Sumatra is Robusta coffee (Coffea canephora). The robusta coffee plant is one of the traditional plants that can be used as a medicine. The purpose of this research is to analyze the potential of Robusta peaberry Sangrai coffee bean extract and green bean from Pagar Alam city against the growth of Candida albicans fungus. The test method is carried out by extraction, phytochemical screening test and anti-fungal activity test of Robusta coffee bean extract. The results of testing antifungal activity showed that ethanol extracts of roasted peaberry robusta coffee beans and green bean can inhibit the growth of C. albicans fungi by forming clear zones. Secondary metabolite compounds contained in roasted peaberry robusta coffee bean extract and green bean are alkaloids, flavonoids, tannins, saponins and terpenoids. The minimum inhibitory content (MIC) of ethanol extract of roasted peaberry robusta coffee beans and green bean against the growth of C. albicans fungus in vitro is at a concentration of 10%. Based on the results of research on ethanol extract, roasted peaberry robusta coffee beans and green bean have the potential to be anti-fungal because they can inhibit the growth of C. albicans fungus.
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Wijaya, Willy, Rini Devijanti Ridwan, and Hendrik Setia Budi. "Antibacterial ability of arabica (Coffea arabica) and robusta (Coffea canephora) coffee extract on Lactobacillus acidophilus." Dental Journal (Majalah Kedokteran Gigi) 49, no. 2 (February 14, 2017): 99. http://dx.doi.org/10.20473/j.djmkg.v49.i2.p99-103.
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Background: Dental caries is the most commonly dental health problem found in Indonesia. Lactobacillus acidophilus (L. acidophilus) is bacteria playing a role in the development and continuation of caries. Some researches in Dentistry Faculty show that many plants are efficacious for oral health. One of them is coffee bean. Coffee bean containing caffeine, phenolic, trigonelline, and chlorogenic acid is reported to have antimicrobial activity. Purpose: This research aimed to determine the differences in the inhibition of Arabica and Robusta coffee extract to L. acidophilus. Method: This research was an laboratory experimental research. The method used was well diffusion method using seven samples for each treatment group. BHI-A and inoculated L.acidophilus bacteria was poured into each petri dish, and then 8 pitted holes were made with a diameter of 5mm and a depth of 3mm using a ring. Next, Arabica or Robusta coffee extracts at a concentration of 100%, 75%, 50%, 12.5%, 6.25%, and 3.125% were put into each of the pitted hole until it was full, and a negative control was also prepared. They then were put in an incubator at a temperature of 37 °C for 24 hours. Afterwards, measurements and observations were conducted on inhibition zone area. Result: Robusta coffee extract at the concentrations of 100% and 75% had greater inhibitory than Arabica coffee extract (p<0.05). Meanwhile, Arabica and Robusta coffee extracts at the concentrations of 50% and 25% had no significant inhibitory difference (p>0.05). Conclusion: In conclusion, Robusta and Arabica coffee extracts have inhibitory effects on L.acidophilus. Robusta coffee bean extract, nevertheless, has better inhibitory effects than Arabica coffee bean extract.
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Barguil, Beatriz M., Mário Lúcio V. Resende, Renata S. Resende, J. Evando A. Beserra Júnior, and Sônia M. L. Salgado. "Effect of extracts from citric biomass, rusted coffee leaves and coffee berry husks on Phoma costarricencis of coffee plants." Fitopatologia Brasileira 30, no. 5 (October 2005): 535–37. http://dx.doi.org/10.1590/s0100-41582005000500014.
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Phoma leaf spot, caused by Phoma costarricensis poses a serious threat to coffee (Coffea arabica) production, especially in the highlands of the state of Minas Gerais, Brazil. Extracts of citric biomass, coffee berry husks and coffee leaves severely affected by rust caused by Hemileia vastatrix, were evaluated against P. costarricensis. In an in vitro assay, aqueous extracts of rusted leaves and berry husks plus the commercial extracts based on citric biomass named Ecolife® and Agromil® were tested at various dilutions on the mycelial growth inhibition of P. costarricensis. In vivo, coffee seedlings maintained in glasshouse, were sprayed with these extracts seven days before inoculation of P. costarricensis. Only extracts from citric biomass had inhibitory effects on the fungus. In vivo, Ecolife® (5 ml/l), Agromil® (5 g/l) and the aqueous extract of rusted coffee leaves (dilution 1:6) reduced Phoma leaf spot. Both, Ecolife® and the extract of rusted coffee leaves were significantly more effective in reducing the area under the lesion progress curve when applied at lower doses, indicating a possible effect on the induction of resistance.
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Wenas, Desy Muliana, Lisana Sidqi Aliya, and Nita Usikatul Janah. "AKTIVITAS ANTIINFLAMASI EKSTRAK ETANOL DAUN KOPI ARABIKA (Coffea arabica L.) PADA EDEMA TIKUS." Buletin Penelitian Tanaman Rempah dan Obat 31, no. 2 (December 21, 2020): 75. http://dx.doi.org/10.21082/bullittro.v31n2.2020.75-84.
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<em>The coffee leaf contains flavonoid compounds that are known as an antiinflammation agent. The study aimed to determine antiinflammatory activity of arabica coffee's leaf extract (</em>Coffea arabica<em> L.) against edema on white rat soles of carrageenan-induced rats. The research began with the maceration extraction of coffee leaf in 70% ethanol. The inflammation test was held by measuring the formation of edema using a plethysmometer. The dosages of arabica coffee leaf extract used were 60 mg.kg<sup>-1</sup>, 120 mg.kg<sup>-1</sup>, and 180 mg.kg<sup>-1</sup> rat weight of white Sprague Dawley rat (</em>Rattus norvegicus<em>). The data were analyzed by Kruskal Wallis and Mann Whitney non-parametric tests. Phytochemical screening showed that arabica coffee leaf extract contained flavonoid, saponin, alkaloid, tannin and triterpenoids compound. The arabica coffee leaf extract showed the best antiinflammatory activity at the dose of 180 mg.kg<sup>-1</sup> rat weight with 71.66% inhibition percentage at the 5<sup>th</sup> hour, which was better than the positive control (66.91% edema inhibition at the same hour). This result determined that the leaf extract of arabica coffee had antiinflammatory activity. However, it is necessary to study the acute and chronic toxicity and formulates the arabica coffee leaf extract as a pharmacy product.</em>
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Fatmawati, Sofia, Landyyun Rahmawan Sjahid, Nadiyya Maulida Utami, and Kartini Kartini. "Total Phenolic, Total Flavonoid Content and in vitro Sun Protection Factor test of Arabica Coffee Leaves Extract (Coffea arabica L)." Journal of Science and Technology Research for Pharmacy 1, no. 2 (January 22, 2022): 16–25. http://dx.doi.org/10.15294/jstrp.v1i2.51374.
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Background: Arabica coffee leaf (Coffea arabica L.) is a well-known plant by the Indonesian people because it has many benefits apart from being a drink. Coffee leaves are known to have good antioxidant activity. The use of antioxidants in sunscreen preparations can prevent various diseases caused by UV radiation from UV rays’ sunlight.
Aim: This study aims to determine the phenol content, the flavonoid content and the value of Sun Protection Factor (SPF) from differences between solvent extracts of arabica coffee leaves (Coffea arabica L.).
Method: The extraction method used was maceration with solvents: 70% ethanol, 96% ethanol and methanol. Determination of phenol content was carried out using the Folin ciocalteu method. Determination of flavonoid content was done by the AlCl3 method. SPF value is based on the Mansur equation from absorbance scanning using UV Spectrophotometry.
Result: The results obtained were the highest phenol and flavonoid content is in the methanolic extract of arabica coffee namely 62.371 ± 0.47 mgGAE/g and 8.6707 ± 0.04 mgQE/g. In the SPF test, the highest value was obtained from 70% ethanol extract of 5.0593 ± 1.28 at 100 ppm extract concentration with intermediate protection category.
Conclusion: Arabica coffee leaves have the potential as an active ingredient in herbal sunscreens
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Rashad, Asmaa E. E. M., Mohsen K. Abdel Latif, and Manar A. Abdul-Aziz. "Assessment of Anti-Cancerous Effect of Green, Roasted and Decaffeinated Coffee on Oral Squamous Cell Carcinoma Cell Line (In Vitro Study)." Journal of Natural Remedies 21, no. 3 (July 6, 2021): 235. http://dx.doi.org/10.18311/jnr/2021/26862.
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Oral Squamous Cell Carcinoma (OSCC) is one of the most prevailing malignancies of the head and neck area. So far, treatment methods are associated with harmful effects which drive attention towards natural compounds such as coffee. The current study attempted to test the anti-cancerous effect of green coffee, medium roasted coffee and decaffeinated coffee in OSCC cell lines and correlate the obtained results with their total phenolic content. We prepared coffee extracts using soxhlet apparatus. Then, we purchased and sub-cultured OSCC-25 cell into four study groups. We subjected three of those groups to coffee extracts separately. We left the remaining group without any treatment as a control group. We assessed cell cytotoxic effect of each extract by MTT viability assay. Additionally, we evaluated the apoptotic effect of each extract on OSCC-25 cell lines using flowcytometric analysis. Finally, we measured the total phenolic content in each coffee extract. The results revealed that coffee extracts induced varying degrees of cell cytotoxicity and apoptosis. Green coffee showed the highest cytotoxic and apoptotic effect followed by medium roasted coffee, then decaffeinated coffee. The total percentage of necrotic cells were higher in the coffee extracts groups, compared to the control group with a higher value in favor of green coffee followed by medium roasted coffee. Upon chemical analysis, the results showed that green coffee extract contained the highest concentration of phenolic compounds followed by medium roasted coffee then decaffeinated coffee extracts. We concluded that green coffee was the most potent anti-cancer extract. It seems plausible that coffee, and particularly green coffee could be for treating of OSCC.
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Handayani, Retty. "Formulasi Sediaan Lipbalm dari Ekstrak Biji Kopi Arabika (Coffea Arabica L.) Java Preanger Sebagai Emolien." Jurnal Ilmiah Farmasi Farmasyifa 4, no. 1 (January 30, 2021): 105–11. http://dx.doi.org/10.29313/jiff.v4i1.6497.
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Lipbalm preparations are a decorative cosmetic dosage form for moisturizing lips. One of the most important components of lipbalm preparations is an emollient. Emollients work by covering the damaged skin with beads of fat so that the skin of the lips becomes softer and moisturized. Arabica coffee beans (Coffea arabica L.) java preanger contain linoleic acid which functions as an emollient. This study aims to make a lipbalm formulation containing extracts of Arabica coffee beans (Coffea Arabica L). Lipbalm preparations made with variations in the concentration of coffee extract 3%, 6% and 9%. The resulting formula is then evaluated for its physical stability. The irritation test is carried out using the patch test method, testing the effectiveness of emollients using a skin analyzer. The results showed that variations in the extract of coffee used (3%, 6% and 9%) showed that the concentration of 9% was more stable. The irritation test results show that all three formulas are safe to use. Based on the results of the effectiveness test shows that the formula with a concentration of 9% gives a good emollient effect after use based on statistical tests the paired samples T-test method.Keywords : emollients, coffee bean extracts, formulation, lipbalm.
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Araújo, Alexandre Santos, Leandro do Santos Leal, Lorena Araújo Peixoto Correia, Jennifer da Silva Andrade, Artur Magno Fiais Barreto, Carina Cristina de Oliveira Santos Costa, Amanda Amorim Silva Cardoso, et al. "Commercial extract of coffee (Coffea arabica L.) and mango essence as potential attractants for Ceratitis capitata (Wiedemann) (Diptera: Tephritidae)." EntomoBrasilis 15 (December 10, 2022): e1008. http://dx.doi.org/10.12741/ebrasilis.v15.e1008.
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Various host compounds have been investigated to produce an alternative attractant for monitoring and controlling pest insects. Several studies evidenced that volatile molecules released by coffee and mangoes attracted both male and female Ceratitis capitata (Wiedemann), a significant pest in fruit crops. In this study, we tested the effectiveness of the commercial glycolic extract of coffee (Coffea arabica L.) and a commercial mango essence (Mangifera indica L.) to attract C. capitata. We identified the main volatile compounds (VOCs) emitted from such products. The experiments were conducted in field cages and showed that the glycolic extract of coffee attracts both sexes of C. capitata, while the mango essence attracts only males. After seven days, the pH of the coffee extract and mango essence did not change. These results indicate that attractants based on commercial fruit extracts and essences can be an option for integrated pest management of the Mediterranean fruit fly in orchards.
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Sakaki, Junichi, Melissa Melough, Cathy Yang, Anthony Provatas, Christopher Perkins, and Ock Chun. "Determination of the Estrogenic Activity of Coffee Extract Solutions Prepared from Capsule Coffee Using the BG1Luc4E2 Assay." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 464. http://dx.doi.org/10.1093/cdn/nzaa045_097.
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Abstract Objectives Estrogenic chemicals (ECs) possess estrogenic activity (EA) which can have harmful effects on the reproductive system. Coffee is known to have estrogenic potency due to its natural phytoestrogens, but coffee prepared from plastic capsules (capsule coffee) may increase exposure to ECs and consequently increase EA, potentially increasing risk to reproductive health. The objective of this study was to determine the EA of capsule coffee extract solutions in vitro. Methods Six varieties of capsule coffee and two varieties of coffee prepared from whole beans using a stainless-steel French press were first brewed then concentrated and extracted. The BG1Luc4E2 assay was then conducted to determine the EA of the coffee extracts. The normalized EA (% RME2) of the coffee extracts was determined as the relative estrogenic potency compared to the maximum normalized EA of the positive control 17β-estradiol (set to 100 % RME2). EA was determined if at least one data point on the concentration-response curve was above 15% RME2 and confirmed via inhibition with the estrogen receptor antagonist ICI 182,780. The correlation between the EA estimated by the BG1Luc4E2 assay and the estrogenic potential (EEQ) was determined with Spearman's rank correlation coefficient. Results All eight coffee extract solutions tested positive for EA and results were confirmed by their complete inhibition with ICI. The level of EA for the six capsule coffee extracts ranged from 48 to 56 % RME2, while the level of EA for the two coffee varieties prepared from whole beans were 40 and 42 % RME2. There was a significant correlation between EA and EEQ was (ρ = 0.8857, P = 0.0333). Conclusions These results indicate that the EAs of capsule coffees were higher than that of coffee prepared from a plastic-free method and that the EA measured in an in vitro model was correlated with the calculated estrogenic potential of the coffee extract's EC contents. Future studies are warranted in in vivo models as well as in humans as tests of estrogenic potency in vitro do not necessarily predict the effects in living organisms. Funding Sources This study was supported by the National Institutes of Health.
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Tarasov, Aleksey, Anastasia Bochkova, Ilya Muzyukin, Olga Chugunova, and Natalia Stozhko. "The Effect of Pre-Treatment of Arabica Coffee Beans with Cold Atmospheric Plasma, Microwave Radiation, Slow and Fast Freezing on Antioxidant Activity of Aqueous Coffee Extract." Applied Sciences 12, no. 12 (June 7, 2022): 5780. http://dx.doi.org/10.3390/app12125780.
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Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p < 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.
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Utami, N. F., B. Elya, Hayun, and Kusmardi. "Measurement of quality non-specific and specific-parameters of 70% ethanol extract and simplicia from cascara coffee robusta (Coffea canephora L.) and its potency as antioxidant." IOP Conference Series: Earth and Environmental Science 1116, no. 1 (December 1, 2022): 012008. http://dx.doi.org/10.1088/1755-1315/1116/1/012008.
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Abstract Cascara coffee robusta (Coffea canephora L.) has been previously studied and has been reported to have biological activity with potential antibacterial and antioxidant effects. The ethanol extracts of cascara coffee robusta contained secondary metabolites: flavonoids, alkaloids, steroids, terpenoids and tannins. Measuring the quality of natural ingredients is an important means of maintaining the quality and safety of natural medicines. The purpose of the research was to measure the quality of non-specific and specific-parameters of extract and 70% ethanol and simplicia from cascara robusta coffee and evaluate its antioxidant activity. Material and Methods: Samples were soaking with ethanol 70% and evaluated for antioxidant activity using the DPPH method. Results: The results showed that the specific parameters have the same organoleptic properties as simplicia and a 70% ethanol extract of cascara coffee robusta are dark brown, characteristic odor, slightly bitter taste. Water soluble and ethanol soluble 70% ethanol extract of cascara has a total content of 51.98% ± 0.31 and 68.36% ± 1.74. Phytochemical screening results for 70% ethanol extract and simplicial of cascara coffee robusta include alkaloids, flavonoids, saponins, terpenoids, steroids, and tannins. Non-specific parameters of cascara coffee robusta simplicia; total water content of 3.26% ± 0.44; Total ash 4.91% ± 0.16; acid-insoluble ash 0.55% ± 0.33; <1.0 x 100 CFU / gr fungal and yeast contamination; <1.0 x 100 CFU / gr microbial contamination. Non-specific parameters of cascara coffee robusta extract; total water content of 3.55% ± 0.57; total ash of 6.15% ± 0.00; total acid-insoluble ash 0.23% ± 0.02; <1.0 x 10^0 CFU / gr fungal and yeast contamination; <1.0 x 10^0 CFU / gr microbial contamination. Ability the antioxidant activity was demonstrated by the IC50 values of simplicia and the extract, ie 55.14 ± 1.90 μg/mL simplicia and 57.40±0.29 μg/mL extract. Conclusions: Statistical tests show that there is no difference between the values of specific, non-specific parameters and their antioxidant capacity of simplicia and the extract, and all parameters follow standard procedures as a reference requirements. Showed that it meets.
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Millah, Zahrotul, and Ahmad Syauqi. "Pengaruh Ekstrak Biji dan Daun Robusta (Coffea chanophera) dari Desa Kemiri, Jabung-Malang sebagai Penghambat Pertumbuhan Escherichia coli." Paradigma: Jurnal Filsafat, Sains, Teknologi, dan Sosial Budaya 28, no. 1 (July 11, 2022): 44–51. http://dx.doi.org/10.33503/paradigma.v28i1.1930.
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Abstract: Coffea chanephora contains secondary metabolites, such as alkaloids, flavonoids, terpenoids, saponins, tannins, and chlorogenic acid an ester group consisting by quinic acid, which functions to protect plants from attack by microorganisms or antibacterial compounds. Significant decrease in antioxidant properties after the drying process caused by the high temperature during the drying process so as to reduce the antioxidant activity of the sample. In accordance with research on the antioxidant resistance test of red kana flower, it was stated that the higher the temperature, the lower the antioxidant activity. The purpose of this study was to determine the growth inhibition of Escherichia coli. This study used an experimental method with “the post-test only control group design” in observing the effectiveness and optimal concentration in inhibiting the growth of Escherichia coli at 45oC. Coffee bean extract added with coffee leaf extract (Coffea chanophera) as an antibacterial on E.coli bacteria had an effect on inhibiting the growth of E.coli with concentrations of 25%, 50%, 75%, and 100% of coffee leaf extract (Coffea chanophera). added with 100% coffee bean extract (Coffea chanophera), all treatments were similar to the positive control but the diameter was smaller and significantly different up to a concentration of 100%.
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Gaur, Bhavana. "Growth inhibition by bio chemicals present in coffee extract on seedling growth in light and dark with reference to Vigna radiata (L.) Wilczek (mung bean)." Annals of Plant Sciences 5, no. 05 (June 19, 2016): 1344. http://dx.doi.org/10.21746/aps.2016.05.003.
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With a view to promote crop growth, seedling growth has been studied in vitro Biochemical effect of Coffee extract has been observed on seedling growth in Vigna radiata (L.) Wilczek Various concentrations of coffee extract (Coffea arabica) were tested on seedling growth of Vigna radiata (L.) Wilczek. Growth inhibition was observed.
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Wati, Erda, Uci Dwi Cahya, and Yosi Darmirani. "FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)." JURNAL FARMASIMED (JFM) 3, no. 2 (April 29, 2021): 53–56. http://dx.doi.org/10.35451/jfm.v3i2.570.
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Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.
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Ariesanti, Yessy, Ferry Sandra, Bianda Claresta, and Livia Alvita. "Coffea canephora Bean Extract Induces NIH3T3 Cell Migration." Indonesian Biomedical Journal 13, no. 2 (June 14, 2021): 216–20. http://dx.doi.org/10.18585/inabj.v13i2.1522.
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BACKGROUND: Wound healing is an essential biological process that consists of sequential steps aimed at restoring the architecture and function of damaged cells and tissues. There are empirical evidences of using pure coffee bean powder as an alternative medicine in treating various types of wounds. However, there is limited data on coffee-induced wound healing, especially migration of cells. Therefore, current study was conducted to investigate the role of coffee extract in cell migration, especially fibroblast which is important for wound healing.METHODS: Coffea canephora beans were prepared, extracted and added in the NIH3T3 cell culture in final concentration of 2.5% and 5%. Then cytotoxicity test was performed using Na,30-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate (XTT) assay. Meanwhile, cell migration test was performed with scratch assay. All results were statistically analyzed.RESULTS: The 2.5% or 5% Coffea canephora beans extract (CCBE)-treated NIH3T3 cell numbers were almost similar with the numbers of NIH3T3 cells in starvation medium merely. Meanwhile, 2.5% and 5% CCBE showed significant decrease of the widths of scratched areas compared to starvation medium merely (ANOVA with LSD Post-hoc, p=0.000). After 24 h and 48 h, the average widths of 2.5% and 5% CCBE-treated scratched areas were 235.68±22.79, 50.36±5.29, 229.95±23.01, 27.68±2.83, respectively.CONCLUSION: Since both 2.5% and 5% CCBE are potential in inducing migration of fibroblast (NIH3T3 cell) and do not induce cytotoxicity, the CCBE could be potential as an agent for wound healing.KEYWORDS: coffee, Coffea canephora, NIH3T3, migration, cytotoxicity
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Hudáková, J., D. Marcinčáková, and J. Legáth. "Study of Antioxidant Effects of Selected Types of Coffee." Folia Veterinaria 60, no. 3 (September 1, 2016): 34–38. http://dx.doi.org/10.1515/fv-2016-0026.
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AbstractCoffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to determine and compare the antioxidant activity, content of total phenols and flavonoids in selected types of coffee with respect to the way of their processing. The individual coffees were investigated with regard to their origin and composition. The antioxidant effects were determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The content of total phenols was analysed by the Folin-Ciocalteu method and the content of flavonoids in the coffee extracts was determined by a colorimetric method. The highest antioxidant activity was exhibited by the extract of unroasted ground 100 % green coffeeArabica(89.55 %), and the high scavenging of free radicals was achieved also by the extracts of roasted ground 100 % coffeesArabicaandRobusta. The highest levels of total phenols (77.54 µg.ml−1) and flavonoids (1.74 µg.ml−1) were measured in the extract of unroasted ground 100 % green coffeeArabica. High levels of these substances were found also in extracts of roasted ground 100 % coffeesArabicaandRobusta. The lowest levels of total phenols (31.24 µg.ml−1) and flavonoids (0.91 µg.ml−1) were detected in the extract of instant coffeeArabica. The processing of coffee by roasting decreased the level of the investigated antioxidant components but considerably improved the taste and aroma, the properties that make coffee one of the most popular drinks in the world.
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Sulistiawati, Bambang Nuryadi, Akhyar Dyni Zakyah, and Atikah Suci Vidyasari. "Antibacterial Effect of Semendo Coffee Beans (Coffea Canephora) Extract Against Streptococcus Sanguinis In Vitro Growth." DENTA 15, no. 1 (August 13, 2021): 1–8. http://dx.doi.org/10.30649/denta.v15i1.1.
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Background: Streptococcus sanguinis is one of the most dominant bacteria in early colonization of plaque formation. Robusta coffee beans (Coffea canephora) was reported to have antibacterial properties because it contained compounds such as alkaloids, flavonoids, saponins, tannins, and steroids. Purpose: This study aimed to determine the antibacterial effect of Semendo coffee beans extract to inhibit the bacterial growth of S. sanguinis. Material and method: This study was an in vitro experimental laboratory. This study used Robusta coffee beans origins from South Sumatera called Semendo coffee beans. The treatment group used Semendo coffee beans extract with concentrations of 2.5%, 5%, 10%, 20%, and 40%. The positive control used 0,2% chlorhexidine gluconate and the negative control used sterile distilled water. The antibacterial potency test was used dilution method to MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) test, and disk diffusion method to inhibitory zone test. Result: The result showed that the MIC of Semendo coffee beans against S. sanguinis couldn't be determined because it was blocked by the color of the extract while MBC was 5%. The average diameter of the inhibition zone formed on 2.5% Semendo coffee beans extract was 12,0±0,4082 mm and bigger along with higher concentration. These results suggested that the extract of Semendo coffee had an antibacterial effect against the growth of S. sanguinis on 2,5%-40%.
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Hakima, Anisa Nur, Tantin Ermawati, and Happy Harmono. "Daya Hambat Ekstrak Biji Kopi Robusta (Coffea robusta) terhadap Pertumbuhan Fusobacterium nucleatum." STOMATOGNATIC - Jurnal Kedokteran Gigi 15, no. 2 (October 9, 2018): 43. http://dx.doi.org/10.19184/stoma.v15i2.17932.
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Fusobacterium nucleatum is a bacteria found in normal flora of the oral cavity that plays a role in the occurrence of periodontal disease. The prevalence of periodontal disease in Indonesia reaches 70%. One treatment by using medicinal plants is robusta coffee beans. Robusta coffee beans contain volatile acids, chlorogenic acids, caffeine acids, phenols and caffeine suspected to be antibacterial. The objective of this study was to determine the inhibition of coffee robusta extract on growth of Fusobacterium nucleatum. This study used disc diffusion method with 4 samples in each study group. The study group consisted of 6 treatment groups (12,5%, 25%, 50% and 100% coffee robusta extract), positive control group (chlorhexidine gluconate 0,2%), and negative control group (sterile aquades). Data were analyzed using One Way Anova test and LSD (Least Significant Difference) test. Coffee robusta extract has the ability to inhibit the growth of Fusobacterium nucleatum. The concentration of coffe robusta extract 100%, 50%, 25%, 12,5% have same ability to inhibit the growth of Fusobacterium nucleatum.
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Fadri, Rince Alfia, Irwan Roza, Nurzarrah Tazar, and Prima Yaumil Fajri. "Phytochemical Screening and Antioxidant Test of Arabika Roasted Coffee Bean Extract (Coffea arabica L.) from Agam Regency." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (October 1, 2022): 012028. http://dx.doi.org/10.1088/1755-1315/1097/1/012028.
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Abstract Coffee allegedly has antioxidant activities to reduce free radical activities. In Agam Regency, coffee is a beverage consumed almost every day. This study aimed to screen phytochemical substances and investigate the antioxidant activities of ethanol extracts of arabica coffee beans with the 2.2-Diphenyl-2-picrylhydrazyl method (DPPH). Arabica coffee bean extract was made by percolating using ethanol solvents. The obtained extracts were thickened using a rotary evaporator. and measured of its antioxidant activities by using the 2.2-Diphenyl-2-Picrylhydrazyl method (DPPH) at a maximum wavelength of 517 nm. Positif control used vitamin C. Phytochemical screening results showed that ethanol extracts of arabica coffee beans contained a group of compounds of tannins, alkaloids, saponins, flavonoids, and steroids. The results of the study showed that antioxidant activities of ethanol extract of arabica coffee beans had a very strong category with C50 of 12.481 ppm and vitamin C with IC50 of 0.279 ppm.oid, saponin, flavonoid, and steroids.
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Schwarzmann, Evan T., Marlena P. Washington, and Niny Z. Rao. "Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee." Processes 10, no. 10 (October 2, 2022): 1989. http://dx.doi.org/10.3390/pr10101989.
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Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.
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Martina, Sake Juli, Aznan Lelo, Dharma Lindarto, Ratna Akbari Ganie, Muhammad Ichwan, Hanifah Yusuf, Syafruddin Ilyas, and Iqbal Pahlevi Nasution. "The Effect of Coffee Arabica Gayo Leaf Extract (Coffea arabica L.) on Increased PI3K Serum Levels in Type 2 Diabetic Rat." Open Access Macedonian Journal of Medical Sciences 9, T3 (June 23, 2021): 294–97. http://dx.doi.org/10.3889/oamjms.2021.6344.
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BACKGROUND: Coffee arabica gayo leaf extract (Coffea arabica L.) contains polyphenols (chlorogenic acid), flavonoids, saponins, tannins, and steroids which improved PI3K serum levels in rats type 2 diabetic rat. AIM: The purpose of the study was to determine the effect of Coffee Arabica Gayo Leaf Extract (C. arabica L.) on increased PI3K serum levels in type-2 diabetic rat (Rattus norvegicus). METHODS: Thirty-five male Wistar rats with type 2 diabetic induced a combination of feeding a high-fat diet for 5 weeks and intraperitoneal injection of low dose streptozotocin (30 mg/kg). The diabetic rats were randomly divided into seven groups which consist of group without type 2 diabetic, group without type 2 diabetic with dose 250 mg/kg/day Coffee Arabica Gayo Leaf Extract, group with type 2 diabetic without intervention, group with type 2 diabetic with metformin, and group with type 2 diabetic with Coffee Arabica Gayo Leaf Extract doses 150, 200, and 250 mg/kg/day. The extract was administered orally for 30 days. Subsequently, PI3K serum levels were measure by Sandwich Elisa. RESULTS: There were significantly higher PI3K serum levels in the treatment groups than in the control groups (p = 0.037) after giving Coffee Arabica Gayo Leaf Extract 200 mg/kg/day and 250 mg/kg/day to rats for 30 days. CONCLUSION: These data suggest that Coffee Arabica Gayo Leaf Extract can improve PI3K serum levels in a rat model type 2 diabetic.
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Bubueanu, Corina, Ramona Pavaloiu, and Lucia Pirvu. "HPTLC Profiles and Antioxidant Activities from Leaves to Green and Roasted Beans of Coffea Arabica." Malaysian Journal of Medical and Biological Research 5, no. 1 (June 30, 2018): 31–36. http://dx.doi.org/10.18034/mjmbr.v5i1.446.
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The health benefits of coffee consumption are a very actual research subject, given the fact that is one of the most popular beverages in the world. The majority of the studies are concentrated to coffee beans (green or roasted) chemical composition (the most important non-volatile compounds investigated being phenols and alkaloids) and pharmacological activity. Green coffee is now in the market in the form of food supplements products. In the present, the chemical composition and bioactivity of the leaves occupy a small place in scientific papers.
This research paper investigate, in terms of caffeine, phenolic compounds composition and antioxidant activities, the differences and similarities between hydroalcoholic extracts of Coffea arabica leaves and green and roasted beans. The extracts profiles, determined by HPTLC technique, shows the major phenolic compounds. Through chromatographic fingerprint, the presence and the amount of caffeine in the extracts were also determined. The total phenolic content (TPC) (Folin Ciocalteu method) expressed as gallic acid equivalents decrease from the leaves to green and roasted coffee beans extracts. The IC50 (concentration of sample required to inhibit 50% of the DPPH free radical) was determined by free radical scavenging activity of Dpph. The IC50 values were TPC concentration-dependent. The obtained results show that in the hydroalcoholic extracts of the leaves are almost the same major phenolic compounds as in the green coffee beans extract. Also, the leaves extract have a higher content in total phenols and a better antioxidant activity comparative to the other samples. Therefore, this paper can be the first step for further investigations of coffee leaves extracts, which might have important health beneficial effects and can be a reliable raw material for food supplements industry.
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Latif, Yasmin Abdel, Shadia Fathy, Zakaria El-khayat, Maha Moustafa, Abdel Razik Farrag, and Aya Farahat. "EVALUATION OF CYCLIC ADENOSINE MONOPHOSPHATE AND NEUROTRANSMITTERS IN EXPERIMENTAL OBESITY: IMPACT OF BLACK PEPPER AND COFFEE AQUEOUS EXTRACTS." Asian Journal of Pharmaceutical and Clinical Research 9, no. 9 (December 1, 2016): 87. http://dx.doi.org/10.22159/ajpcr.2016.v9s3.14592.
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ABSTRACTObjective: This study aims to evaluate the effect of black pepper and coffee extracts on chronic and acute experimental-induced obesity and energyhomeostasis.Methods: Rats were divided into 10 groups including control, high-fat diet (HFD), triton, HFD+triton, black pepper+HFD, black pepper+HFD+triton,coffee+HFD, coffee+HFD+triton, mixture+HFD, and mixture+HFD+triton groups. Blood glucose, serum insulin, and insulin resistance were estimated.Body mass index, food efficiency intake, and body weight gain were calculated. Lipid profile, liver and kidney functions were measured, serum and braincyclic adenosine monophosphate (cAMP) was estimated, and brain neurotransmitters were measured by high-performance liquid chromatography.Furthermore, histopathology of liver was performed.Results: Findings showed that blood glucose, insulin resistance, lipid profile, kidney and liver functions as well as brain cAMP and neurotransmitterswere significantly increased, concomitant with a significant decrease in insulin resistance and serum cAMP in both HFD and triton-induced obesitygroups compared to control.Conclusion: Supplementation with black pepper extract, coffee extract, and a mixture of both significantly improved these findings. In conclusion,black pepper and coffee extracts are overlooked as promising weight reduction and antihyperlipidemic agents.Keywords: Energy homeostasis, Obesity, Black pepper extract, Coffee extract, Cyclic adenosine monophosphate, Neurotransmitters.
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KUMARA, I. GEDE BUDI YUDA, I. WAYAN PASEK ARIMBAWA, and I. NYOMAN SUTEDJA. "Pengaruh Pemotongan Daun dan Pemberian Konsentrasi Ekstrak Bawang Merah terhadap Pertumbuhan Setek Kopi Robusta (Coffea canephora P.)." Agrotrop : Journal on Agriculture Science 10, no. 1 (May 29, 2020): 77. http://dx.doi.org/10.24843/ajoas.2020.v10.i01.p09.
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Effect of Leaf Cutting and Concentration of Shallot Extract on the Growth of Cuttings Robusta Coffee (Coffea canephora P.). Robusta coffee plants (Coffea canephora P.) in general can be reproduced generatively by seeds, while the vegetative method can be done by grafting, cuttings, and tissue culture. Breeding of robusta coffee by generative method was often unsatisfactory, therefore the propagation of Robusta coffee is recommended using vegetative methods, namely cuttings. This study aims to determine the effect of leaf area cutting and the concentration of shallot extract and its interaction on the growth of Robusta coffee cuttings. This study used 2 factors in factorial design, namely: percentage of leaf cutting and the concentration of shallot extract. Variables observed were shoots growth time, shoots length, shoots diameter, number of leaves of seedling, leaf area of ??seedling, number of primary roots, length of primary root, oven dry weight of the root, oven dry weight of shoots, leaf oven weight, photosynthetic partition coefficient and total dry weight of plants.The results of this study showed that the best growth of Robusta coffee cuttings was shown in the 0% leaf cutting treatment with the heaviest total dry weight of the seedlings, which was 4.35 g and experienced an increase of 131.38% compared with 75% leaf cutting. Interaction of 0% leaf cutting by giving the concentration of onion extract 25% is the best treatment, this can be seen from the observation of the primary root length, but the total oven dry w eight showed no significant difference.
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Muttaqin, Zulfan, Lina Hadi, and Zara Maghfirah. "Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus." Bioscientia Medicina : Journal of Biomedicine and Translational Research 6, no. 4 (February 21, 2022): 1675–79. http://dx.doi.org/10.37275/bsm.v6i4.493.
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Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems.
Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software.
Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80).
Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.
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Rahmadani, Nailah, Melok Aris Wahyukundari, and Happy Harmono. "Efektivitas Gel Ekstrak Biji Kopi Robusta (Coffea canephora) terhadap Peningkatan Jumlah Fibroblas pada Penyembuhan Luka Pasca Gingivektomi." STOMATOGNATIC - Jurnal Kedokteran Gigi 19, no. 1 (March 31, 2022): 13. http://dx.doi.org/10.19184/stoma.v19i1.30694.
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Gingivectomy is a surgical procedure aimed at eliminating pseudo pocket in gingival hyperplasia, and also to obtain a good gingival margin aesthetic. The process of wound healing after gingivectomy takes a long time. Fibroblasts are cells that takes an important role in the process of wound healing. One alternative treatment giving medication by applying Robusta coffee bean extract gel which acts as an anti-inflammatory and antioxidant in the wound healing process. The objective was to determine the potential and optimal concentration of Robusta coffee bean extract gel to increase the number of fibroblast cells in post-gingivectomy wound healing phase. This study used 32 male wistar rats were divided into 4 groups. All male wistar rats were treated with gingivectomy in the left mandibular first molar tooth area. The first group as a negative control did not apply any drug, the second group applied 40% robusta coffee extract gel, the third group applied 50% robusta coffee extract gel, and the fourth group 60% robusta coffee extract gel was applied. On the 3rd and 7th day, the experimental animals in all groups were decapitated to do a histological examination of fibroblasts in post-gingivectomy wounds phase. The result showed that applied robusta coffee extract gel present higher number of fibroblasts than the negative control group. The group of 40% dan 50% shows a significant difference of the number of fibroblasts on the 3rd and 7th day. The conclusion was robusta coffee bean extract (Coffea canephora) potential to increase the number of fibroblasts in wound healing phase after gingivectomy, with an effectivity concentration of 40% and 50%.
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Sulistiawati, Sulistiawati, Hema Awalia, Ulfa Yasmin, Rosada Sintya Dwi, and Alya Namira. "THE EFFECT OF SEMENDO COFFEE ON THE NUMBER OF FIBROBLAST CELLS IN GINGIVA WOUND OF RATS." B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah 9, no. 1 (June 12, 2022): 19–25. http://dx.doi.org/10.33854/jbd.v9i1.932.
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Introduction: Gingiva is a keratinized epithelium tissue that surrounds the tooth and protects the tissue beneath it, which is often wounded. Sumatran robusta coffee, semendo coffee, consists of active compounds such as polyphenol, alkaloid, and saponin that can increase fibroblast amount during the wound healing process. This study aims to determine the effect of semendo coffee (Coffea canephora) extract on fibroblast amount on gingiva wound of Rattus norvegicus. Methods: The true experimental study with a post-test-only control group design was confirmed in this study. This study used twenty-four rats (Rattus norvegicus) divided into 4 groups. The gingival injury was performed on mandible gingiva using a punch biopsy method with a 2mm diameter. The gel was given according to the treatment group 2 times a day for 7 days. Semendo coffee extract at 5%, 20%, and 40%, was applied to the wound treatment groups, while placebo gel was applied to the control group. Euthanasia was delivered on the 8th day, then histological preparation was made. The amount of fibroblast was analyzed by Olympus software. Result: The results showed that the Semendo coffee extract could significantly improve the number of fibroblast cells compared to the control groups. The highest fibroblast amount was found in the group with Semendo coffee extract at a concentration of 40%. Conclusion: Semendo coffee extract at 5%, 20%, and 40% increased the amount of fibroblast on the gingival wound in Rattus norvegicus.
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Пугачева, Александра, Aleksandra Pugacheva, Надежда Макарова, Nadezhda Makarova, Динара Игнатова, and Dinara Ignatova. "Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 312–19. http://dx.doi.org/10.21603/2074-9414-2019-2-312-319.
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Coffee is one of the most popular drinks in the world due to its unique sensory properties, i.e. aroma and taste. Coffee consumption increases from year to year, which makes its functional property a relevant issue. The present research featured the antioxidant component in freeze-dried coffee and coffee capsules obtained from a commercial network. The main objective was to identify the most advantageous types of coffee to serve as a raw material for extract production. Coffee is known to prevent diseases caused by the oxidative action of free radicals. The paper presents a review of multiple scientific sources on the beneficial properties of coffee. It also features some results of the study in the chemical composition of coffee, i.e. dry matter content, phenols, flavonoids, etc. The anti-radical activity was described with the help of the DPPH method, while the FRAP method was employed to study the antioxidant properties of several coffee samples. The samples of instant coffee and coffee capsules were obtained from a distribution network (Samara, Russia) and included such brands as Coffea Premium, Coffesso, Nescafe Dolche Gusto, Jacobs Milicano, Bushido, Egoiste, and Fresco. Coffea Premium and Coffesso showed the best results in all the tests and can be additional sources of antioxidant substances. These two varieties of coffee capsules are produced for capsule coffee machines and are roasted ground coffee beans. Coffea Premium demonstrated the best results in phenolic substances, flavonoids, and anti-radical activity with 1338 mg of gallic acid and 854 mg of catechin per 100g of the original substance and 0.84 mg per cm3. Nescafe Dolche Gusto coffee capsules and such varieties of instant coffee as Jacobs Millicano, and Fresco showed similar but average results according to all the phenolic analyzes. Bushido and Egoiste were found lacking in phenols, flavonoids, and dry substances. These samples demonstrated low values of antiradiation and regenerating ability, which indicates a worse quality than that of coffee capsules. This may be due to some processing peculiarities: instant coffee undergoes thermal treatment when coffee granules are formed, while solvents are used to obtain coffee extract. Thus, the research revealed that Coffea Premium and Coffesso are the best sources of antioxidants.
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Kasi, Phanindra Babu, Attila Borics, Kinga Molnár, Lajos László, and Márta Kotormán. "Eduscho Coffee Extract Effectively Inhibits the Formation of Amyloid-like Fibrils by Trypsin in Aqueous Ethanol." Natural Product Communications 13, no. 12 (December 2018): 1934578X1801301. http://dx.doi.org/10.1177/1934578x1801301229.
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In this work we used an in vitro trypsin aggregation model to show that certain commercial coffee extracts can inhibit protein aggregation. Aggregation experiments were performed using several spectroscopic methods and a dye binding assay, such as turbidity, Congo red (CR) and electronic circular dichroism (ECD), that was further supported by transmission electron microscopy (TEM). A correlation was found between the anti-aggregation properties and the total phenolic content of the coffee extracts. The results revealed that the greatest effect was exerted by the Eduscho coffee extract. It was found that the inhibitory effect of this extract was concentration dependent. Using size exclusion chromatography, we demonstrated that the inhibitory effect of the Eduscho coffee extract on the formation of amyloid-like fibrils was due to its capacity to stabilize the oligomeric form of the protein.
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Marsya, Naura Mufida, Hendro Sudjono Yuwono, and Oky Haribudiman. "Aktivitas Antibakteri Ekstrak Air Kopi Robusta (Coffea Canephora) terhadap Bakteri Pseudomonas aeruginosa." Jurnal Integrasi Kesehatan & Sains 3, no. 1 (March 24, 2021): 38–40. http://dx.doi.org/10.29313/jiks.v3i1.7288.
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Pseudomonas aeruginosa umum ditemukan pada Healthcare-associated infections (HAIs) dan menunjukkan resistensi pada banyak agen antimikrob yang umum. Kopi Robusta telah dipilih sebagai antibiotik alternatif karena memiliki kemampuan antibakteri. Penelitian ini bertujuan mengetahui aktivitas antibakteri ekstrak air kopi robusta (Coffea canephora) terhadap bakteri Pseudomonas aeruginosa. Penelitian dilakukan di Laboratorium Mikrobiologi dan Parasitologi Fakultas Kedokteran UNPAD periode Maret – Desember 2020. Perlakuan yang diberikan adalah media agar diberi disk yang mengandung ekstrak air kopi robusta dalam 4 dosis, yaitu 12,5%, 25%, 50%, dan 100%, imipenem (kontrol positif), dan disk yang mengandung aquadest (kontrol negatif). Agar diinkubasi dalam inkubator dengan suhu 37ºC selama 24 jam. Penilaian dilakukan dengan pengamatan dan pengukuran zona inhibisi. Data hasil penelitian membuktikan zona inhibisi yang dihasilkan oleh ekstrak air kopi robusta pada dosis 100% memiliki rerata paling tinggi dibanding dengan dosis lainnya, yaitu 8,13 mm, namun lebih kecil dibanding dengan imipenem yang memiliki rerata zona inhibisi sebesar 25 mm. Hal ini menunjukkan bahwa ekstrak air kopi robusta memiliki efek antibakteri terhadap Pseudomonas aeruginosa. Antibacterial Activities of Robusta Coffee Water Extract (Coffea Canephora) against Pseudomonas aeruginosa BacteriaPseudomonas aeruginosa is common in Healthcare-associated infections (HAIs) and shows resistance to many common antimicrobial agents. Robusta coffee has been chosen as an alternative to antibiotics because of its antibacterial properties. This study aims to determine the antibacterial activity of Robusta coffee (Coffea canephora) water extract against Pseudomonas aeruginosa. The research was done in Laboratorium Mikrobiologi and Parasitologi Fakultas Kedokteran UNPAD period March – December 2020.The treatments given was agar plate that added Robusta coffee water extract (Coffea canephora) in 4 doses, namely 12.5%, 25%, 50%, and 100%, imipenem antibiotic disc (positive control), and disk containing aquadest (negative control). They were then incubated in an incubator at 37ºC for 24 hours. The assessment was carried out by observing and measuring the inhibition zone. The research data proved that the inhibition zone produced by robusta coffee water extract at a dose of 100% had the highest average compared to other doses, which is at 8.13 mm, but smaller than imipenem which had an average inhibition zone of 25 mm. This shows that robusta coffee water extract has an antibacterial effect against Pseudomonas aeruginosa.
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Saputra, I. Komang Alit, Ni Gusti Ayu Manik Ermayanti, and A. A. S. A. Sukmaningsih. "Pengaruh Ekstrak Daun Kopi Robusta (<i>Coffea canephora Pierre</i> ex A. Froehner) terhadap Kualitas Spermatozoa Mencit (<i>Mus musculus</i> L.) Yang Terpapar Asap Rokok." BIOSAINTROPIS (BIOSCIENCE-TROPIC) 7, no. 1 (August 22, 2021): 74–84. http://dx.doi.org/10.33474/e-jbst.v7i1.445.
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This study aims to determine the effect of given robusta coffee (Coffea canephora Pierre ex A. Froehner) leaf extract on the spermatozoa quality of mice (Mus musculus L.) exposed to cigarette smoke. The experiment was using a completely randomized design (CRD) with five treatments and each consisted of six mice as replications. Each treatment was K- (without exposure to cigarette smoke), K+ (exposure to cigarette smoke + 0.5% Na-CMC), P1 (exposure to cigarette smoke + Robusta coffee leaf extract at a dose of 60 mg/kgbw), P2 (exposure to cigarette smoke + Robusta coffee leaf extract at a dose of 120 mg/kgbw) and P3 (exposure to cigarette smoke + Robusta coffee leaf extract at a dose of 180 mg/kgbw). On the 36th day, mice were taken down by anesthesia and followed by surgery to collect spermatozoa. The parameters for this observation were the concentration, motility, viability, morphology, and integrity of the spermatozoa membrane. The data obtained were analyzed statistically with One Way Anova and further tested with DMRT. The results showed that the treatment of robusta coffee leaf exstract in mice exposed to cigarette smoke had a significant effect (P<0,05) on the quality of spermatozoa.
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Masek, Anna, Malgorzata Latos-Brozio, Joanna Kałużna-Czaplińska, Angelina Rosiak, and Ewa Chrzescijanska. "Antioxidant Properties of Green Coffee Extract." Forests 11, no. 5 (May 15, 2020): 557. http://dx.doi.org/10.3390/f11050557.
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An infusion of green coffee is a commonly consumed beverage, famous for its health-promoting properties. Green coffee owes its properties to the richness of active phytochemicals. The aim of this study was to determine the components of green coffee bean extracts and their properties. The scope of research included gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR) and Ultraviolet-Visible spectroscopy (UV-Vis) spectroscopy; the electrochemical determination of the behavior of green coffee extract; and the determination of antioxidant properties by colorimetric spectroscopic methods (ABTS, DPPH, FRAP and CUPRAC). Water and ethanol extracts from green coffee were characterized by significant antioxidant properties and a high capacity to reduce transition metal ions. Voltammetric tests showed that the solution has good antioxidant properties in view of it contains many polyphenolic compounds that oxidize in the potential range tested.
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Harahap, Ariani Syahfitri, and Marintan Siagian. "PERTUMBUHAN BIBIT KOPI ROBUSTA TERHADAP PEMBERIAN EKSTRAK REBUNG DAN PUPUK ORGANIK AZOLLA." PLANTKLOPEDIA: Jurnal Sains dan Teknologi Pertanian 2, no. 1 (March 25, 2022): 1–9. http://dx.doi.org/10.55678/plantklopedia.v2i1.620.
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This study aims to determine the effect of giving bamboo shoot extract and organic fertilizer azolla and its interaction on the growth of robusta coffee (Coffea robusta L.) seedlings. The design used in this study was a factorial randomized block design (RBD) with 2 factors with 16 treatment combinations and 2 replications in order to obtain a total of 32 plots of research treatment plots. The results showed that bamboo shoot extracts and the application of Azolla organic fertilizer and their interactions did not affect all observation parameters such as plant height (cm), number of leaves (strands), stem diameter (mm), plant wet weight (grams), and dry weight. plant (grams). Where the best bamboo shoot extracts in this study were found in R2 treatment (200 g / plot). The best application of azolla organic fertilizer in this study was found in treatment A2 (10 g / plot).
Keywords: Growth, Coffee, Extract, Bamboo shoots, Azolla
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Adriana, Shirley, Phimatra Jaya Putra, and Verawati Sinaga. "Comparison of Antibacterial Effectiveness of Arabica Coffee Bean Extract (Coffea arabica L.) Roasted and Non-Roasted Against Bacteria Enterococcus faecalis." Bioscientia Medicina : Journal of Biomedicine and Translational Research 6, no. 18 (February 6, 2023): 2961–64. http://dx.doi.org/10.37275/bsm.v6i18.740.
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Background: Dental caries that are not handled properly cause cavities and open the dental pulp so that it becomes a pathway for microorganisms to enter the root canals. The most common microorganisms found in root canal infections are Enterococcus faecalis. Arabica coffee beans have bioactive compounds such as alkaloids, saponins, and tannins, which inhibit the growth of bacteria. This study aimed to compare the antibacterial effectiveness of roasted and non-roasted Arabica coffee bean extracts against bacteria Enterococcus faecalis.
Methods: This study was an in vitro experimental study. This research uses culture Enterococcus faecalis, which were divided into 10 groups (2 control groups, 4 treatment groups of roasted coffee beans, and 4 groups of non-roasted coffee beans). Inhibition zone diameter analysis was carried out with the help of SPSS using univariate and bivariate.
Results: Non-roasted Arabica coffee bean extract showed better effectiveness in inhibiting bacterial growth Enterococcus faecalis, along with increasing the concentration of the extract.
Conclusion: Non-roasted Arabica coffee bean extract is more effective as an antibacterial against the bacteria Enterococcus faecalis compared to roasted Arabica coffee bean extract.
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Setyono, Joko, Dwi Adi Nugroho, Mustofa Mustofa, and Saryono Saryono. "The Effect of Orlistat, Green Coffee Bean Extract, and Its Combinations on Lipid Profi le and Adiponectin Levels." Jurnal NERS 9, no. 1 (January 27, 2017): 26. http://dx.doi.org/10.20473/jn.v9i1.2957.
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Introduction: Obesity prevalence is estimated increases, reached 19.1% of the population aged 15 years and over. This study aimed to determine the differences of the anti- obesity effect of orlistat, an extract of green coffee beans (Coffea canephora robusta), and its combination to the adiponectin levels and lipid profi le. Method: This research was true experimental post -test only with control group design with completely randomized design (CRD). Experimental animals (Rattus novergicus) were divided into 6 group, group 1 ( negative control ), group 2 ( positive control ), group 3 was group of obese rats fed orlistat dose of 15.9 mg/kg, group 4 was the group of obese rats were fed ethanol extract of green coffee beans dose of 400 mg/kg, group 5 was the group of obese rats were given water extract of green coffee beans dose of 400 mg/kg, and group 6 was group of obese rats were fed a combination of orlistat dose of 15.9 mg/kgand ethanol extract of green coffee beans at a dose of 400 mg/kg. Lipid profi les and adiponectin levels were measured with a spectrophotometer at 500nm absorbance. The data were analyzed by one-way ANOVA, and then post hoc Least Significant Difference (LSD) with α = 0.05. Result: Ethanol extract of green coffee is more effi cient in lowering LDL cholesterol, increasing HDL cholesterol, and lowering the total cholesterol levels on HFD diet-induced mice, but there was no difference in lowering triglycerides . The combination of ethanol extract of green coffee with orlistat showedthe increasing of adiponectin levels were highest than the other treatment groups. Discussion: The ethanol extract of green coffee readily diffuses through the digestive tract epithelium. Green coffee contains chlorogenic acid active compounds that can increase the body’s metabolism, increase fatty acid oxidation, reduce levels of triglycerides in the liver, and working to inhibit lipase and amylase pancreaticenzymes. In addition to chlorogenic acid, polyphenol content in coffee is also potentially reduce visceral fat accumulation. Preparations extract by ethanol allows the absorption process is done effi ciently and quickly.Keywords: obesity, orlistat, greencoffee, lipid profi le, adiponectin
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Jackson, Philippa A., Emma L. Wightman, Rachel Veasey, Joanne Forster, Julie Khan, Caroline Saunders, Siobhan Mitchell, Crystal F. Haskell-Ramsay, and David O. Kennedy. "A Randomized, Crossover Study of the Acute Cognitive and Cerebral Blood Flow Effects of Phenolic, Nitrate and Botanical Beverages in Young, Healthy Humans." Nutrients 12, no. 8 (July 28, 2020): 2254. http://dx.doi.org/10.3390/nu12082254.
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Background: In whole foods, polyphenols exist alongside a wide array of other potentially bioactive phytochemicals. Yet, investigations of the effects of combinations of polyphenols with other phytochemicals are limited. Objective: The current study investigated the effects of combining extracts of beetroot, ginseng and sage with phenolic-rich apple, blueberry and coffee berry extracts. Design: This randomized, double-blind, placebo-controlled crossover design investigated three active beverages in 32 healthy adults aged 18–49 years. Each investigational beverage comprised extracts of beetroot, ginseng and sage. Each also contained a phenolic-rich extract derived from apple (containing 234 mg flavanols), blueberry (300 mg anthocyanins) or coffee berry (440 mg chlorogenic acid). Cognition, mood and CBF parameters were assessed at baseline and then again at 60, 180 and 360 min post-drink. Results: Robust effects on mood and CBF were seen for the apple and coffee berry beverages, with increased subjective energetic arousal and hemodynamic responses being observed. Fewer effects were seen with the blueberry extract beverage. Conclusions: Either the combination of beetroot, ginseng and sage was enhanced by the synergistic addition of the apple and coffee berry extract (and to a lesser extent the blueberry extract) or the former two phenolic-rich extracts were capable of evincing the robust mood and CBF effects alone.
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Khairillah, Yuyun Nisaul, Nampiah Sukarno, and Irmanida Batubara. "Trichoderma hamatum derived from coffee plant ( Coffea canephora ) rhizosphere inhibit Candida albicans Growth." Biosaintifika: Journal of Biology & Biology Education 13, no. 3 (December 10, 2021): 369–78. http://dx.doi.org/10.15294/biosaintifika.v13i3.31132.
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The Trichoderma hamatum produces various secondary metabolites that can be used as Candida albicans. This research aimed to isolate T. hamatum from the coffee (Coffea canephora) rhizosphere and analyze the fungal compounds to control the pathogenic fungus C. albicans. T. hamatum was isolated using the dilution method, and the fungal identification was used, combining morphological and molecular characteristics of ITS rDNA. The potency of T. hamatum as C. albicans was determined by antagonist test using the double-layer method, while for culture filtrate, ethyl acetate and n-hexane filtrate extracts were carried out by the agar diffusion method. The compounds in the most active extract were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). T. hamatum inhibits C. albicans growth in antagonistic and filtrate with 15.53 mm and 14.40 mm of inhibition zone. It indicated that both culture and fungal filtrate had similar activities on C. albicans. The ethyl acetate extract (minimum inhibitory concentration, MIC of 0.50%) showed more potent against C. abicans than n-hexane extract (MIC of 15.00%). The potential active compound in the ethyl acetate extract would be 9-Octadecenoic acid (Z) methyl ester. The 9-Octadecenoic acid (Z) methyl ester could be used as an alternative candidate to control Candida.
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Frisilla, Dhea, Wimpie Pangkahila, and Agus Eka Darwinata. "The Ethanol Extract of Tangse Liberica Coffee (Coffea liberica) Inhibited the Reduction of Leydig Cell Number and Testosterone Levels in Male Wistar Rats (Rattus norvegicus) Exposed to Ultraviolet B Light." European Journal of Biomedical Research 1, no. 5 (September 21, 2022): 1–6. http://dx.doi.org/10.24018/ejbiomed.2022.1.5.24.
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Background: Aging is a complex mechanism related to various factors including free radicals. Free radicals that occur due to exposure to ultraviolet light can cause oxidative stress and damage the spermatogenesis process, including Leydig cells and testosterone. Therefore, antioxidants play a very important role in inhibiting these reactions, which are abundant in coffee. This study aimed to analyze the effect of the ethanol extract of Tangse liberica coffee (Coffea liberica) in inhibiting the decrease in Leydig cell number and testosterone levels in male Wistar (Rattus norvegicus) rats exposed to Ultraviolet B light. Methods: This study includes a post-test-only control group type of laboratory experimental study. The research group was divided into three groups, namely positive control (without giving coffee), treatment 1 (giving coffee extract 216 mg/kgBW), and treatment 2 (giving coffee extract 432 mg/kg BW). A total of 30 rats were used in this study and exposed to UV-B 0.225 MW/cm² 8 hours per day for 28 days. Testosterone assessment was carried out by examining blood specimens and Leydig cell counts were carried out histologically with Hematoxylin-Eosin staining. One-way ANOVA analysis and Kruskal Wallis test followed by post hoc test were performed in this study with a significance level of 95%. Results: The result showed a significant difference in the number of Leydig cells between the study groups (p = 0.016) with the highest mean in group 1, 48.27 9.12 cells/LFoV. The same thing also happened to the difference in testosterone levels between groups (p < 0.001) with the most dominant mean in treatment group 2 being 76.42 nmol/L. Conclusion: The conclusion of this research is the administration of the ethanol extract of Tangse liberica coffee (Coffea liberica) can inhibit the decrease in Leydig cells number and testosterone levels in male Wistar (Rattus norvegicus) rats exposed to Ultraviolet B light.
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Febriyanto, Febriyanto, Nisa Isneni Hanifa, and Handa Muliasari. "Penetapan Kadar Fenolik Total Ekstrak Kulit Buah Kopi Robusta (Coffea canephora L.) Di Pulau Lombok." Lumbung Farmasi: Jurnal Ilmu Kefarmasian 2, no. 2 (July 5, 2021): 89. http://dx.doi.org/10.31764/lf.v2i2.5489.
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ABSTRAKProduksi kopi robusta (Coffea canephora L.) menghasilkan limbah berupa kulit buah kopi dengan proporsi sebesar 40-45%. Kulit buah kopi dilaporkan mengandung senyawa fenolik yang berpotensi sebagai antioksidan. Kadar senyawa fenolik dapat dipengaruhi oleh faktor lingkungan. pulau Lombok memiliki perkebunan kopi yang tersebar hampir diseluruh penjuru pulau. Penelitian ini bertujuan menentukan kadar fenolik total kulit buah kopi robusta yang dikoleksi dari tiga lokasi berbeda di pulau Lombok. Sampel kulit buah kopi diekstraksi menggunakan metode sonikasi dengan pelarut etanol 70% selama 30 menit pada suhu ruang. Penentuan kadar fenolik total menggunakan metode Folin-Ciocalteu dengan standar asam galat. Kadar fenolik total dinyatakan dalam mg equivalent asam galat (GAE) per gram simplisia. Hasil analisis menunjukkan ekstrak kulit buah kopi dari lokasi desa Lamper memiliki kadar fenolik total sebesar 5.6252 ± 0.0658 mg GAE/g, kadar fenolik total ekstrak kulit buah kopi dari desa Keru sebesar 2.6626 ± 0.0892 mg GAE/g, dan kadar fenolik total kulit buah kopi dari desa Sajang sebesar 4.6757 ± 0.0528 mg GAE/g. Ekstrak dari ketiga lokasi berpotensi sebagai antioksidan dilihat dari kadar fenolik total yang berbeda. Berdasarkan hasil penelititan dapat diketahui bahwa kadar fenolik total ekstrak kulit buah kopi dari lokasi lamper lebih tinggi daripada lokasi Sajang dan Keru. Kata kunci: Kulit buah kopi; Kopi robusta (Coffea canephora L.); Kadar fenolik total.ABSTRACT Production of robusta coffee (Coffea canephora L.) produces coffee pulp waste with proportion of 40-45%. Coffee pulp reported contain phenolic compounds that have antioxidants activity. Content of phenolic compounds can be influenced by environmental factors. Lombok Island has coffee plantations that scattered throughout the island. This study aims to determine the total phenolic content of robusta coffee pulp collected from three different locations on the island of Lombok. The coffee pulp samples extracted using the sonication method with 70% ethanol solvent for 30 minutes at room temperature. Determination of the total phenolic content of the extract using the Folin-Ciocalteu method with gallic acid standard. Total phenolic content is expressed in mg equivalent gallic acid (GAE) per gram of simplicia. The results of the analysis showed total phenolic content coffee pulp from Lamper village was 5.6252 ± 0.0658 mg GAE/g, the total phenolic content coffee pulp from Keru village was 2.6626 ± 0.0892 mg GAE/g, and the total phenolic content coffee pulp from Sajang village was 4.6757 ± 0.0528 mg GAE/g. Extract from three different location have the potential as antioxidants. Based on the results of the study, it can be seen thatcoffee pulp extract from Lamper has highest total phenolic content than coffee pulp from Sajang and Keru.Keyword: Coffee pulp; Robusta coffee (Coffea canephora L.); Total phenolic content.
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Mostakim, Md, and Ataur Rahman Khan. "Effect of coffee on the growth and development of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae." Bangladesh Journal of Zoology 42, no. 2 (May 14, 2015): 211–16. http://dx.doi.org/10.3329/bjz.v42i2.23363.
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Effect of various concentrations of coffee, Coffea arabica, viz. 12.50%, 25% and 50% on the growth and development of the red flour beetle, Tribolium castaneum (Herbst) was determined. Coffee lengthened the larval and pupal periods significantly. There was also a significant reduction in the pupal recovery and adult emergence of the beetle following treatment. The food with 50% coffee had the most detrimental effects on the beetle. Coffee extract could be used as useful botanical pesticide for controlling red flour beetle.Bangladesh J. Zool. 42(2): 211-216, 2014
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Makhija, Pooja, Himanshu Kathuria, Gautam Sethi, and Bert Grobben. "Polymeric Hydrogels for Controlled Release of Black Tea and Coffee Extracts for Topical Applications." Gels 7, no. 4 (October 21, 2021): 174. http://dx.doi.org/10.3390/gels7040174.
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Tea and coffee are popular beverages. Both are also used in topical applications, such as ultraviolet (UV) protection, anti-aging, and wound healing. However, the impact of tea and coffee extract on skin cells is minimally explored. This study investigated the direct exposure of tea and coffee extract on skin cells using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay. It was found that direct exposure of tea and coffee to skin cells can be toxic at a high dose on prolonged exposure (72 h). Therefore, it was hypothesized that a formulation providing a controlled release of tea and coffee could improve their skin compatibility. Thermally cross-linked poly(acrylic acid) hydrogels loaded with tea and coffee extracts (with and without milk) were formulated and optimized. The release profiles of these hydrogels were studied at varying loading efficiency. Milk addition with tea extract retarded the tea extract release from hydrogel while minimally affecting the coffee release. This effect was due to the molecular interaction of tea with milk components, showing changes in size, zeta potential, and polydispersity index. The release study best fitted the Korsmeyer–Peppas release model. Skin cells exposed to tea or coffee-loaded hydrogel showed normal skin cell morphology under fluorescence microscopic analysis. In conclusion, the hydrogels controlled the tea and coffee release and showed biocompatibility with skin cells. It can potentially be used for skin applications.
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Park, Jae B. "NMR Confirmation and HPLC Quantification of Javamide-I and Javamide-II in Green Coffee Extract Products Available in the Market." International Journal of Analytical Chemistry 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/1927983.
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Javamide-I/javamide-II are phenolic amides found in coffee. Recent reports suggested that they may contain several biological activities related to human health. Therefore, there is emergent interest about their quantities in coffee-related products. Green coffee extract is a powder extract made of unroasted green coffee beans, available as a dietary supplement. However, there is little information about the amounts of javamide-I/javamide-II in green coffee extract products in the market. Therefore, in this paper, javamide-I/javamide-II were extracted from green coffee extract products and their identifications were confirmed by NMR. After that, the amounts of javamide-I/javamide-II were individually quantified from seven different green coffee extract samples using the HPLC method coupled to an electrochemical detector. The HPLC method provided accurate and reliable measurement of javamide-I/javamide-II with excellent peak resolution and low detection limit. In all seven green coffee extract samples, javamide-II was found to be between 0.28 and 2.96 mg/g, but javamide-I was detected in only five samples in the concentration levels of 0.15–0.52 mg/g, suggesting that green coffee extract products contain different amounts of javamide-I/javamide-II. In summary, javamide-I/javamide-II can be found in green coffee extract products sold in the market, but their amounts are likely to be comparatively different in between green coffee extract brands.
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Kurang, Rosalina Yuliana, and Rinda Yunita Kamengon. "Phytochemical Test and Antioxidant Activity of Methanol Extract in Arabica Coffee Leaves by Using DPPH Method (1,1-Diphenyl-2-Picrylhydrazyl)." Walisongo Journal of Chemistry 4, no. 2 (December 15, 2021): 113–18. http://dx.doi.org/10.21580/wjc.v4i2.8032.
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The use of coffee plants is more focused on the coffee beans as a brewing drink or as a food additive. Parts of the coffee plant, such as leaves, are considered waste and have not been properly utilized. This study aimed to determine the phytochemical content and antioxidant activity of the methanol extract in Arabica coffee (Coffea arabica) leaves. The method used in this study was the extraction and DPPH method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the Arabica coffee leaves contained flavonoids, alkaloids, terpenoids, and phenolic compounds. The antioxidant activity test showed an IC50 value of 57.699 ppm with the strong antioxidant category.
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Prandi, Barbara, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, et al. "Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products." Biomolecules 11, no. 11 (October 22, 2021): 1571. http://dx.doi.org/10.3390/biom11111571.
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Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.
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Saadah, Saadah, and Agusti Efi. "Pengaruh Perbedaan Mordan Terhadap Hasil Pencelupan Pada Bahan Katun Menggunakan Ekstrak Kulit Buah Kopi (Coffea)." Indonesian Journal of Education Research 1, no. 1 (January 9, 2020): 40–44. http://dx.doi.org/10.24036/edunesia.v1i1.7.
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Abstrak
Perkembangan warna tekstil dengan zat kimia banyak membawa dampak negatif terutama bagi lingkungan dan kesehatan kulit. Oleh sebab itu orang kembali menggunakan zat warna alam, maka dalam penelitian ini meneliti kulit buah kopi untuk zat warna alam.
Jenis penelitian ini merupakan penelitian eksperimen. Data yang digunakan adalah data primer yang bersumber dari 15 orang panelis, kemudian data yang terkumpul diolah dan dianalisis menggunakan Uji Friedman K-Related Sample dan persen dengan SPSS (Statistical Product and Service Solution) Versi 21.0. penulis melakukan eksperimen kulit buah kopi menjadi ekstrak warna dengan perbndingan 1:10 menggunakan mordan asam cuka, soda kue dan kapur sirih.
Pencelupan bahan katun dengan ekstrak kulit buah kopi (Coffea) menggunakan mordan asam cuka Off-White dengan kode warna #1DBCA dan kerataan warna yang rata, pencelupan ekstrak kulit buah kopi (Coffea) menggunakan mordan soda kue menghasilkan warna Wheat Lihgt Brown dengan kode warna #FDB4D4 dan kerataan warna yang cukup rata, pencelupan ekstrak kulit buah kopi (Coffea) menggunakan mordan kapur sirih menghasilkan warna Sepia Brown dengan kode warna #974706 dan dengan kerataan warna yang rata. pada kerataan warna menunjukkan hasil 0,528 > 0,5 yang artinya HO diterima. artinya tidak terdapat pengaruh yang signifikan akibat perbedaan mordan terhadap kerataan warna dalam pencelupan bahan katun.
Kata Kunci: pengaruh, perbedaan mordan, pencelupan, bahan katun, ekstrak kulit buah kopi
Abstract
The development of textile colors with chemicals has many negative impacts, especially on the environment and skin health. Therefore people re-use natural dyes. So in this study, the authors examined the skin of coffee fruit for natural dyes.
This type of research is experimental research. The data used are primary data sourced from 15 panelists, then the collected data is processed and analyzed using the Friedman K-Related Sample Test and percent with SPSS (Statistical Product and Service Solution) Version 21.0. The author conducted a coffee fruit skin experiment into a color extract with a ratio of 1:10 using mordan vinegar, baking soda, and whiting .
Immersion of cotton with coffee fruit skin extract (Coffea) using mordan acid vinegar Off-White with color code # 1DBCA and flat color uniformity, dyeing coffee fruit skin extract (Coffea) using mordan soda cake to produce Wheat Light Brown color with color code # FDB4D4 and fairly flat color evenness, immersion extract of coffee fruit skin (Coffea) using mordan whiting produces Sepia Brown color with color code # 974706 and with flat color evenness. on the flatness of color shows the results 0.528> 0.5, which means that HO is accepted. meaning that there is no significant effect due to differences in mordan on the evenness of color in dyeing cotton.
Keywords: influence, differences in mordan, dyeing, cotton, coffee skin extract
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Noviyandri, Putri Rahmi, Diotama Nuza, and Suzanna Sungkar. "Effect of ethanol extract of robusta coffee leaves (Coffea canephora var. robusta) against Streptococcus mutans growth." Journal of Syiah Kuala Dentistry Society 5, no. 2 (February 15, 2021): 75–79. http://dx.doi.org/10.24815/jds.v5i2.20017.
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The study to determine the inhibition capability of robusta coffee's (Coffea canephora var. robusta) leaf extract against S. mutans growth. Robusta coffee's (Coffea canephora var. robusta) leaf extract was made by maceration method using 96% ethanol. The antibacterial examination using well diffusion on Mueller Hinton Agar (MHA) media. The concentration of robusta coffee's (Coffea canephora var. robusta) leaf extract used in this study was 25%, 50%, and 75%. The study was analyzed using the One Way Analysis of Variance (ANOVA) test and continued with the Least Significant Difference (LSD) test. The results showed a value of p0.05, which proves that robusta coffee's (Coffea canephora var. robusta) leaf extract has an antibacterial effect on the growth of S. mutans with low inhibition potency
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Costa, Bruna Penha, José Barbosa Duarte Júnior, Luanna Karoline Rinaldi, Carlos Augusto Rocha De Moraes Rego, and José Renato Stangarlin. "INITIAL DEVELOPMENT OF COFFEE SEEDLINGS IN THE PRESENCE OF PLANT EXTRACTS." JOURNAL OF NEOTROPICAL AGRICULTURE 7, no. 3 (September 9, 2020): 53–58. http://dx.doi.org/10.32404/rean.v7i3.4500.
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The coffee plant can grow together with different plants, but the presence of allelochemicals can affect the crop post-planting. This study aimed to evaluate the early growth of coffee seedlings following treatment with plant extracts from different botanical families. The experimental design used randomized blocks with four trials, in a 7 × 2 factorial scheme; the first factor consisted of aqueous extracts from six species: canola, crotalaria, brachiaria, sunflower, wheat, and lupine; water was used as the control. The second factor comprised of different botanical parts of the aforementioned six species of plant. The extracts were diluted to 5% concentration and were applied at a dose of 20 mL per plant. The agronomic variables analyzed were plant height (PH), stem diameter (SD), leaf area index (LAI), leaf dry matter (LDM), root dry matter (RDM), and root length (RL). Compared to the canola extract, the application of brachiaria extract resulted in the best response in PH, regardless of the botanical part that constituted the extract, leading to an increase in PH by 3.77 cm. The agronomic character most sensitive to the application of aqueous extracts was PH, in which the brachiaria extract was prominent in inducing the greatest growth, whereas the canola extract hindered the initial development of Arabica coffee seedlings.
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Weber, Laura, Katrin Kuck, Guido Jürgenliemk, Jörg Heilmann, Bartosz Lipowicz, and Cica Vissiennon. "Anti-Inflammatory and Barrier-Stabilising Effects of Myrrh, Coffee Charcoal and Chamomile Flower Extract in a Co-Culture Cell Model of the Intestinal Mucosa." Biomolecules 10, no. 7 (July 11, 2020): 1033. http://dx.doi.org/10.3390/biom10071033.
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Recent clinical evidence suggests the efficacy of a traditional herbal medicinal product containing myrrh (Commiphora molmol Engl.), coffee charcoal (Coffea arabica L.) and chamomile flower dry extract (Matricaria chamomilla L.) in the therapy of inflammatory bowel diseases (IBD). However, the mechanisms of action in this context have not been entirely elucidated. The present study aimed to evaluate the effects of myrrh, coffee charcoal and chamomile flower extract on the inflammatory cross talk between immune and intestinal epithelial cells together with the resulting intestinal barrier disorders. A complex co-culture cell model consisting of intestinal epithelial cell (IEC) monolayers (Caco-2, HT29-MTX-E12) and macrophages (THP-1) was established for the simultaneous investigation of these two IBD characteristics. The lipopolysaccharide (LPS) activation of the macrophages led to a pro-inflammatory mediator release and thereby an inflammatory stimulation of IECs with chemokine release and reduced barrier function. The effects of the individual plant extracts and a ternary combination on inflammatory mediator release (IL-6, TNF, IL-8, MCP-1, PGE2) was quantified by ELISA. The transepithelial electrical resistance (TEER) of IEC monolayers was measured to evaluate the effects on the barrier function. Budesonide served as a positive control. All three plant extracts exhibited anti-inflammatory properties via the inhibition of the inflammatory mediator release to a varying extent. An intestinal barrier stabilising effect was observed for myrrh and coffee charcoal. Myrrh exerted the most distinct pharmacological activity. Dose reducing and synergistic interactions emerged within the threefold combination. Thus, our results provide a mechanistic basis for the use of the herbal combination of myrrh, coffee charcoal and chamomile flower extract in IBD treatment and underline the potential benefits of the phytotherapeutic multi-component/multi-target approach in this complex pathogenesis.
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da Silva, Joyce Alves Goulart, Mário Lúcio Vilela de Resende, Ingridy Simone Ribeiro, Adriene Ribeiro Lima, Luiz Roberto Marques Albuquerque, Ana Cristina Andrade Monteiro, Matheus Henrique Brito Pereira, and Deila Magna dos Santos Botelho. "Chemical Composition, Production of Secondary Metabolites and Antioxidant Activity in Coffee Cultivars Susceptible and Partially Resistant to Bacterial Halo Blight." Plants 10, no. 9 (September 15, 2021): 1915. http://dx.doi.org/10.3390/plants10091915.
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Coffee production is one of the main agricultural activities in Brazil, and several coffee cultivars with disease resistance have already been developed. The secondary metabolites produced by plants are closely associated with defense strategies, and the resistance of coffee cultivars to bacterial halo blight (BHB) can be related to these compounds. Therefore, this study aims to compare a partially resistant coffee cultivar (Iapar-59) and a susceptible cultivar (Mundo Novo 376/4) to BHB (Pseudomonas syringae pv. garcae) in relation to the chemical composition and antioxidant activity of the leaf extracts. In addition, this study determined the total phenolic and flavonoid contents and phenolic profiles of the Iapar-59 leaf extracts of plants inoculated with P. syringae pv. garcae. The Iapar-59 extract showed a higher content of phenolic compounds and flavonoids than the Mundo Novo 376/4 extract. Both cultivars contained gallic, chlorogenic and caffeic acids; however, the highest contents were quantified in the Iapar-59 cultivar. The leaf extracts from the Iapar-59 cultivar exhibited higher antioxidant activity. Higher concentrations of gallic, caffeic and chlorogenic acids and the presence of vanillin were detected in the extract of cultivar Iapar-59 inoculated with P. syringae pv. garcae.