The effect of roasting temperatures and times on the anti-bacterial capacity of coffee cherry husk

extract (50 mg/ml).

Roasting temperature Roasting Mean inhibition zone Mean inhibition zone for
(°C) time for E. coli ± SD S. aureus ± SD (mm)
(minute) (mm)
Untreated 0 6.10 ± 0.10e 6.00 ± 0.00c
10 6.4 ± 0.10d 6.03 ± 0.06c
15 6.6 ± 0.10d 6.20 ± 0.10b
150
20 7.26 ± 0.15b 6.47 ± 0.06a
25 8.60 ± 0.21a 6.60 ± 0.10a
10 7.0 ± 0.10b 6.23 ± 0.15bc
15 6.9 ± 0.10c 6.07 ± 0.12bc
180
20 6.43± 0.06d 6.00 ± 0.31c
25 6.06 ± 0.06e 6.00 ± 0.10c
10 6.00 ± 0.35e 6.00 ± 0.10c
15 6.00± 0.00e 6.00 ± 0.10c
200
20 6.00± 0.00e 6.00 ± 0.10c
25 6.00 ± 0.00e 6.00 ± 0.10c
Gentamycin 23.36 ± 0.23 21.46 ± 0.32
Ethanol 6.00 ± 0.00 6.00 ± 0.00
Data are expressed as means ± SD, n = 3. Within a column, (a–e) data means followed by the
same letter are not statistically different by Tukey’s test (p ≤ 0.05).
The effect of roasting temperatures and times on the anti-bacterial capacity of coffee cherry husk
extract (100 mg/ml)

Roasting temperature Roasting Mean inhibition zone Mean inhibition zone for
(°C) time for E. coli ± SD S. aureus ± SD (mm)
(minute) (mm)
Untreated 0 7.10 ± 0.10g 6.33 ± 0.15ef
10 8.23 ± 0.32f 7.50 ± 0.10d
15 9.6 ± 0.20e 8.53 ± 0.10c
150
20 11.77 ± 0.15c 10.43 ± 0.25a
25 13.4 ± 0.10a 9.23 ± 0.15b
10 12.77 ± 0.15b 9.00 ± 0.36bc
15 12.2 ± 0.20bc 8.70 ± 0.31bc
180
20 10.23 ± 0.21d 7.37 ± 0.55d
25 9.20 ± 0.20e 6.80 ± 0.36de
10 6.90 ± 0.10g 6.10 ± 0.017ef
15 6.03 ± 0.06h 6.00 ± 0.00f
200
20 6.00 ± 0.00h 6.00 ± 0.00f
25 6.00 ± 0.00h 6.00 ± 0.00f
Gentamycin 30.36 ± 0.23 27.46 ± 0.32
Ethanol 6.00 ± 0.00 6.00 ± 0.00
Data are expressed as means ± SD, n = 3. Within a column, (a–h) data means followed by the
same letter are not statistically different by Tukey’s test (p ≤ 0.05).