Comparative In Vitro Antibacterial Activity of Decaffeinated and Non-Decaffeinated Powders Against Escherichia coli
This study aims to evaluate the antibacterial activity of two types of powders, namely Powder I (dekaf) and Powder II (non-dekaf), against Escherichia coli bacteria using the disc diffusion method. Tests were conducted at three different concentrations: 15,5%; 31%, and 46,5%. Results showed that Powder I (dekaf) had higher antibacterial effectiveness than Powder II (non-dekaf) at all concentrations tested. At the highest concentration (46,5%), Powder I produced the largest zone of inhibition with an average diameter of 13,6 mm, while Powder II only reached 12,1 mm. This suggests that the decaffeination process can enhance the antibacterial activity. Therefore, further research is needed to understand the mechanism underlying this enhancement and its potential application in the clinical field.
Keywords: coffea, decaffeinated, Escgerichia colii
