Avaliação da atividade carrapaticida, bactericida e de inibição enzimática de extratos de grãos verde e torrado de Coffea arabica de qualidade inferior

Abstract

Coffee corresponds to one of the biggest commodity in the world, and it is one of the most widely consumed beverages globally. The species Coffea arabica (Arabica coffee) and Coffea canephora (robust coffee) are the best known and most widely cultivated. Parameters such as the method and preparation and quality of the grains are crucial factors for obtaining a quality beverage. A vast production of waste is inevitable because it is an industry of large production and consumption. These residues, in turn, are improperly disposed of or not reused, causing an immense environmental impact. The present work sought to evaluate the acaricide, bactericidal and acetylcholinesterase inhibitory properties of the ethanolic extracts of green and roasted coffee of inferior quality, which is not commercialized. The extracts were obtained by hot extraction, using a slow reflux for 4 hours. They were vacuum filtered and evaporated to furnish green and roasted coffee extracts with yields equal to 3.44% and 13.34%, respectively. Acaricide activity against R. microplus at all the analyzed concentrations was observed for the tested extracts, in addition to inhibiting oviposition satisfactorily. The minimum bactericidal concentration (MBC) of green coffee extracts was 0.195 mg mL-1 for E. coli and 0.096 mg mL-1 for S. aureus. The MBC of the roasted coffee extract was 0.048 mg mL-1 for both bacteria. Little or no inhibition of cholinesterase activity was observed. The extracts of green and roasted coffee beans of inferior quality showed promise as antibacterial and acaricidal agents, providing new uses for this by-product.