PO52 Preliminary Phytochemical Evaluation and Antimicrobial Activity Analysis of Extracts Derived from Residual Biomass of Coffee Cherry and Coffee Parchment Against Microorganisms Associated with the Oral Microbiota
DOI:
https://doi.org/10.3407/dpykbf34Keywords:
Coffee cherry, Parchment coffee, Coffee arabica, Lactobacillus acidophilus, Streptococcus mutans, Candida albicans, Antimocrobial activity, Cell viabilityAbstract
Coffee is among the most widely consumed beverages globally, resulting in the generation of substantial volumes of plant-based waste. During the harvesting and processing stages of coffee beans, significant amounts of by-products are produced, notably coffee cherry and coffee parchment. If not properly managed, these residues can become a major source of environmental pollution.
References
[1] PARNOMO, T. (2021). Effect of Arabica Coffee Bean Extract (Coffea Arabica) as a Growth Inhibitor of Enterococcus Faecalis Atcc 29212. Journal of Drug Delivery and Therapeutics 11(3): 89-96. [DOI]
[2] CANCI, L. A., et al. (2022). Antimicrobial Potential of Aqueous Coffee Extracts against Pathogens and Lactobacillus Species: A Food Matrix Application. Food Bioscience 47: 101756. [DOI]
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Copyright (c) 2025 Luis Gonzalo Sequeda Castañeda, María Camila Briceño-Chagüí , Yani Leandro Lozada-Poveda , Mayra Alexandra Téllez-Corral, Jean Carlos Villamil-Poveda, Sandra Janeth Gutiérrez-Prieto
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