The Effect of Chlorogenic Acid in Green Arabica Coffee Beans on the Activity of Staphylococcus aureus

Indonesian Journal of Rheumatology Pub Date : 2024-02-05 DOI:10.37275/ijr.v14i3.287

Shirley Adriana, Molek, Lola Marta Elisabet Pasaribu

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Abstract

Background: Gingivitis is a dental and oral health problem caused by the bacteria Staphylococcus aureus. This research utilized the antibacterial effect of the chlorogenic acid compound content of green Arabica coffee beans (Coffea arabica L.) on the activity of the Staphylococcus aureus bacteria. The aim of the research was to determine the effect of chlorogenic acid from green Arabica coffee beans and its inhibitory diameter on the activity of Staphylococcus aureus bacteria. Methods: The research method used was laboratory experimental with post-test only with a control group design. The research samples were green Arabica coffee bean extract with various concentrations of 25%, 50%, 75%, and 100%, which is compared to various concentrations of pure chlorogenic acid (95% Sigma-Aldrich). The chlorogenic acid content in the extract was analyzed with liquid chromatography LC-MS/MS. The large sample was determined using the Federer formula with a total sample size of 24 samples. The parameter measured was the diameter of the growth inhibition zone for Staphylococcus aureus bacteria. Data were analyzed statistically using One-way ANOVA and Post Hoc LSD, and the research results were shown in regression graphs. Results: The results of the analysis of chlorogenic acid content of green arabica coffee bean extract amounted to 4.29% The results of this study showed that the average diameter of the inhibition zone of green Arabica coffee bean extract with concentrations of 25%, 50%, 75% and 100% on the growth of Staphylococcus aureus bacteria was 7.65 ± 0.289 mm; 9.63 ± 0.550 mm, 10.50 ± 0.374 mm, and 12.75 ± 0.370 mm. Research shows that the higher the concentration of green Arabica coffee bean extract, the larger the diameter of the inhibition zone. 95% pure chlorogenic acid from Sigma-Aldrich displays an inhibition zone above 12.5%. Conclusion: Chlorogenic acid exerts a substantial inhibitory impact on the proliferation of Staphylococcus aureus bacteria.

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绿色阿拉比卡咖啡豆中的绿原酸对金黄色葡萄球菌活性的影响

背景：牙龈炎是由金黄色葡萄球菌引起的牙齿和口腔健康问题。本研究利用绿色阿拉比卡咖啡豆（Coffea arabica L.）中的绿原酸化合物对金黄色葡萄球菌活性的抗菌作用。研究目的是确定绿色阿拉比卡咖啡豆中的绿原酸及其抑制直径对金黄色葡萄球菌活性的影响。研究方法：采用的研究方法是实验室实验法，只进行后测，对照组设计。研究样本为不同浓度（25%、50%、75% 和 100%）的绿色阿拉比卡咖啡豆提取物，与不同浓度的纯绿原酸（95% Sigma-Aldrich）进行比较。提取物中的绿原酸含量采用液相色谱法 LC-MS/MS 进行分析。大样本采用 Federer 公式测定，总样本量为 24 个。测量参数为金黄色葡萄球菌生长抑制区的直径。数据采用单因素方差分析和事后 LSD 进行统计分析，研究结果以回归图显示。结果研究结果表明，浓度为 25%、50%、75% 和 100%的阿拉比卡咖啡豆提取物对金黄色葡萄球菌生长的抑制区平均直径分别为 7.65 ± 0.289 mm、9.63 ± 0.550 mm、10.50 ± 0.374 mm 和 12.75 ± 0.370 mm。研究表明，绿色阿拉比卡咖啡豆提取物的浓度越高，抑制区的直径就越大。Sigma-Aldrich 公司生产的 95% 纯绿原酸的抑制区高于 12.5%。结论绿原酸对金黄色葡萄球菌的增殖有显著的抑制作用。

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来源期刊

Indonesian Journal of Rheumatology

自引率

0.00%

发文量

审稿时长

16 weeks