Determination Of Acid Value Content And Strepococcus Pneumoniae (S. Pneumoniae) Activity Of Coffee (Coffea Arabica) Leaf Decoction Formula (Johnu Tisane):- Iwejuo Sopuruchi Mary-Augusta

ABSTRACT

This study aim to determine the acid value content and Strepococcus pneumoniae (S. pneumoniae) activity of coffee (Coffea arabica) leaf decoction formula (Johnu tisane). Microorganism used in the work were obtained from the stock culture of the microbiology laboratory of the federal medical center Umuahia, Abia state, Nigeria. Viability test for each isolate was carried out by resuscitating the organism in buffered peptone broth and thereafter sub cultured into nutrient agar medium and incubated at 37°C for 24hrs. The tisanes were prepared in the same way as tea. The number of leaves to be decocted, were determined by first trying-out on smaller quantities, until they produced desirable sensory effects. The result on physicochemical properties indicated 1.12±0.02mgKOH/g acid value content of Coffea arabica leaves. There was significant (p <0.05) decrease in the Strepococcus pneumoniae antimicrobial activity in the 1ml of extract, */2 dil of extract, % dil of extract and 1/g dil of extract compared to ciprofloxacin control group. 1/16 dil of extract and 1/32 dil of extract antimicrobial activity showed a non-significantly (p><0.05) difference compared to ketoconazole control group. This study suggests that Coffea arabica_\eaves possesses physicochemical property and antibacterial effect which can prevent the growth of Strepococcus pneumoniae. Further studies are recommended to establish the mechanism through which Coffea arabica leaves acts to improve these antibacterial properties.>