Actividad antimicrobiana de extractos de subproductos de café Coffea arábica y cacao Theobroma cacao L.

Abstract

Since nowadays natural health food sources are well wanted due to their health benefits, the present study had as ultimate objective the knowledge spreading about the antimicrobial potential of the Vilcabambe an coffee pulp and cocoa powder as well, this provided by the TULICORP corporation. Extracts were obtained by absolute ethanol (EtOH), EtOH:H2O (50/50) and pure H2O maceration at different temperatures (20°C, 40°C and 60°C) and the extracts activity was evaluated against S. aureus, E. faecalis, E. coli, M. luteus and C. albicans by in vitro sensibility techniques such as agar diffusion and broth microdilution. As positive controls for the first method were used: gentamicin discs, amikacin, voriconazole and nystatin and for the second method was used, gentamicin, terbinafine and itraconazole. The cacao extracts from EtOH at 20°C and EtOH: H2O mixture at 20°C, 40°C and 60°C, all with inhibition halos wich vary between 6 and 7 mm against M. luteus indicating resistance, with a 80 mg/mL dose by the broth microdilution method, presented a MIC value of 4000 μg/mL, considering the extracts as weak inhibitors.