Comparison of antioxidant and antibacterial activity of Arabica coffee bean and Kawa Daun crude extract obtained from West Sumatra

Arabica coffee and Kawa Daun are considered to be a major contributor to antioxidant consumption that protect against the damaging effects of free radicals on the body. The objectives of this research were to assess the total phenolic content in the ethanolic crude extract of Arabica coffee beans and to analyze the antioxidant activity of the methanolic crude extract of Kawa Daun through the inhibition of the DPPH radical scavenging assay. The antibacterial properties of ethanolic crude extract of Arabica coffee beans and methanolic crude extract of Kawa Daun against pathogenic bacteria was determined by disk diffusion assay. The ethanolic crude extract of Arabica coffee beans at various concentrations, exhibited a total phenolic content of 5.640 mg GAE/g and achieved a DPPH radical scavenging assay of 90.57% at 800 mg/mL. Meanwhile, methanolic crude extract of Kawa Daun produced 89.27% at 400 mg/mL. The antibacterial activity of ethanolic crude extract of Arabica coffee bean resulted in higher reading of inhibition zone compared to methanolic crude extract of Kawa Daun. This study portrayed the significant potential of both Arabica coffee bean and Kawa Daun extracts as natural sources of antioxidants and antibacterial agents. This research highlights the promising antioxidant and antibacterial potential of both Arabica coffee beans and Kawa Daun. Kawa Daun, with their high phenolic content, demonstrate strong antioxidant properties, which contribute to their role in protecting the body from oxidative stress. In terms of antibacterial activity, both Arabica coffee and Kawa Daun possess significant inhibitory effects against common pathogenic bacteria, demonstrating their potential use as natural alternatives to synthetic antibiotics. The findings suggest that these plants could be further explored for their medicinal applications, potentially serving as ingredients in the development of functional foods or natural antibacterial agents.