Antibacterial Activity of <i>Coffea robusta</i> Leaf Extract against Foodborne Pathogens

Abstract

The purpose of this study was to examine the phytochemical compounds and antibacterial activity of <i>Coffea robusta</i> leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against <i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>, <i>Escherichia coli</i>, and <i>Salmonella</i> Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.