In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia

Table 1

Antibacterial activity of different coffee bean samples on different bacterial strains.

Sample	Ecc	Staphc	Salc	Psedc	Ecs	Staphs	Sals	Pseds
Y1	^a	^a	^a	^a	^a	^a	^a	^a
Y2	^b	^b	^a	^b	^b	^b	^a	^b
Y3	^c	^c	^a	^c	^c	^b	^a	^c
J1	^b	^d	^a	^a	^b	^c	^a	^a
J2	^b	^b	^a	^d	^b	^b	^a	^b
J3	^b	^c	^a	^e	^b	^b	^a	^a
T	^b	^d	^a	^f	^b	^b	^a	^c
Chl	^d	^e	^b	^b	^d	^d	^b	^b
DW	^e	^f	^c	^g	^e	^e	c	^d

Statistical differences were analyzed by ANOVA (). Different letters indicate significant differences between the samples on each bacterium (Tukey test pairwise comparison). : mean diameter of inhibition zone (mm) including a diameter of 6 mm well. Ecc: clinical E. coli; Staphc: clinical S. aureus; Staphs: standard S. aureus; Salc: clinical Salmonella typhimurium; Psedc: clinical P. aeruginosa; Ecs: standard E. coli; Sals: standard Salmonella typhimurium; Pseds: standard P. aeruginosa; J: Jimma; Y: Yirgacheffe; Chl.: chloramphenicol (positive control); DW: distilled water (negative control), T: shop coffee; SD: standard deviation.