Chemical characterisation by UPLC-Q-ToF-MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by-product.
Gilmar Alves de Mesquita JúniorYgor Ferreira Garcia da CostaValéria de MelloFabiano Freire CostaMirian Pereira RodarteJuliana de Carvalho da CostaMaria Silvana AlvesFernanda Maria Pinto VilelaPublished in: Phytochemical analysis : PCA (2022)
The results of this research suggest that coffee leaves, a by-product, possess compounds with antibacterial properties. Thus, further studies with coffee leaf extracts must be carried out to relate the compounds present in the extract with the antibacterial activity and find the mechanisms of action of this extract against bacteria.