Tasew Tsedale, Mekonnen Yalemtsehay, Gelana Tegenu, Redi-Abshiro Mesfin, Chandravanshi Bhagwan Singh, Ele Estifanos, Mohammed Ahmed Mustefa, Mamo Hassen
Department of Biology, Kotebe Metropolitan University, Addis Ababa, Ethiopia.
Department of Microbial, Cellular and Molecular Biology, College of Natural and Computational Sciences, Addis Ababa University, PO Box 1176, Addis Ababa, Ethiopia.
Int J Food Sci. 2020 Aug 25;2020:8490492. doi: 10.1155/2020/8490492. eCollection 2020.
Coffee is among the most traded commodities and consumed beverages worldwide primarily for its stimulating effects. Moreover, coffee is known to contain various bioactive compounds with significant health benefits including antibacterial and antioxidant activities. However, Ethiopia as the origin of coffee and producer and exporter of varieties of has made little study on the health aspects of this beverage. The aim of this study was to examine the antibacterial and antioxidant activities and content of coffee samples from different localities of Yorgacheffe and Jimma; and roasted, ground, and packed samples purchased from a coffee shop in Addis Ababa. Medium-roasted-boiled and lyophilized coffee extracts were tested on eight gram-negative and gram-positive bacterial strains. The agar-well diffusion method was used to test the extracts determining the minimum inhibitory and bactericidal concentrations. For coffee antioxidant activity and content, light-roasted (both field and shop samples) and green coffee bean extracts were tested using the free radical 2.2-diphenyl-l-pict1hydrazyl (DPPH) IC50 percent inhibition protocol. The samples showed strong antibacterial and antioxidant activity and substantial antioxidant content. Significant variation was noted in the antibacterial activities of the different coffee samples. Moreover, the growth-inhibitory strength of each coffee sample was variable for different test bacteria. A coffee sample with the best antibacterial activity had also the highest antioxidant activity/content. The shop coffee had the lowest bioactivity. The observed variations in the antibacterial and antioxidant activities among the samples probably indicate the diversity of the Ethiopian coffee related, among other factors, to the coffee plant genetics and agroecology.
咖啡是全球交易最为频繁的商品之一，也是消费量最大的饮品之一，主要因其具有提神醒脑的功效。此外，咖啡含有多种生物活性化合物，具有显著的健康益处，包括抗菌和抗氧化活性。然而，作为咖啡的发源地以及多种咖啡品种的生产国和出口国，埃塞俄比亚对这种饮品的健康方面研究甚少。本研究的目的是检测来自约加雪菲和吉马不同地区的咖啡样品，以及从亚的斯亚贝巴一家咖啡店购买的烘焙、研磨和包装咖啡样品的抗菌和抗氧化活性及含量。对中度烘焙水煮和冻干的咖啡提取物在8种革兰氏阴性菌和革兰氏阳性菌菌株上进行了测试。采用琼脂孔扩散法测试提取物，确定最低抑菌浓度和杀菌浓度。对于咖啡的抗氧化活性和含量，使用自由基2,2-二苯基-1-苦基肼（DPPH）半数抑制浓度（IC50）抑制率方案测试了浅度烘焙（田间和店铺样品）和生咖啡豆提取物。样品显示出较强的抗菌和抗氧化活性以及较高的抗氧化剂含量。不同咖啡样品的抗菌活性存在显著差异。此外，每种咖啡样品对不同测试细菌的生长抑制强度各不相同。具有最佳抗菌活性的咖啡样品同时也具有最高的抗氧化活性/含量。店铺咖啡的生物活性最低。样品之间观察到的抗菌和抗氧化活性差异可能表明，埃塞俄比亚咖啡的多样性与咖啡植株遗传学和农业生态等其他因素有关。
