Actividad antimicrobiana de cascarilla de cinco variedades de Coffea arábica (café) frente a agentes patógenos.

Abstract

The present study evaluated the antimicrobial activity of shell extracts of five varieties of Coffea arabica (Yellow Catuaí, Red Catuaí, Acawa, Sarchimor and San Salvador) against bacterial and pathogenic fungal strains. Microdilution techniques were used to determine the minimum inhibitory concentration (CMI) and minimum bactericidal concentration (CMB), as well as spectrophotometry to measure optical density. The results showed that the Acawa and Sarchimor varieties showed greater antimicrobial activity, especially against Staphylococcus aureus and Pseudomonas aeruginosa, while yellow Catuaí was the least effective. Likewise, through solid media tests, the inhibition of the growth of filamentous fungi such as Trichoderma viride and Fusarium spp. was evidenced, which reinforces the potential of these extracts as natural antimicrobial agents. The variability in effectiveness was associated with differences in the concentration of bioactive compounds such as phenolic compounds, caffeine and tannins, which affect the integrity of microbial membranes and their metabolism. These findings underline the value of the coffee husk as an alternative resource for the development of sustainable pharmaceutical products and contribute to the revaluation of agro-industrial waste. In addition, the research shows the importance of implementing new strategies for the use of coffee by-products, contributing both to innovation in the area of phytopharmacicals and to the reduction of the environmental impact generated by organic waste.