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

Table 3

DPPH assay results for Y1g and Y1r taking ascorbic acid as a positive control.

Concentration (μg/ml)	%			IC50
	Y1g	Y1r	Aa	Y1g	Y1r
66.677	35.544	23.402	90.886
133.320	45.690	31.931	90.506
266.640	56.887	42.605	92.110	167.426
399.960	88.805	58.579	92.110		294.710
533.280	89.929	90.059	92.490
666.670	91.432	90.342	92.575

IC50: 50% inhibitory concentration; % : percentage inhibition; Aa: ascorbic acid; Y1g: Yirgacheffe 1 green; Y1r: Yirgacheffe 1 roasted.