Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

Table 6

Activity of catalase (CAT) and superoxide dismutase (SOD) in the epithelial tissue of Swiss albino mice according to the treatment with AE of green coffee bean press cake and chlorogenic acid related to controls groups.

Day/treatment	GC	CGA	PC	NC
CAT (mmol⋅min^−1/mg protein)
Day	164.1 ± 12.6	164.1 ± 12.6	164.1 ± 12.6	164.1 ± 12.6
Day 3	597.5 ± 12.4 b	360.6 ± 12.6 c	909.35 ± 5.8 a	174.7 ± 2.1 d
Day 7	260.7 ± 11.9 d	399.5 ± 19.4 c	846.6 ± 20.1 a	683.7 ± 4.1 b
Day 15	1005.0 ± 16.5 a	506.6 ± 10.7 b	408.7 ± 1.8 c	300.0 ± 12.8 d
SOD (U/mg protein)
Day	0.45 ± 0.02	0.45 ± 0.02	0.45 ± 0.02	0.45 ± 0.02
Day 3	1.05 ± 0.08 b	1.07 ± 0.04 b	0.25 ± 0.01 c	2.33 ± 0.02 a
Day 7	0.52 ± 0.02 a	0.29 ± 0.03 b	0.26 ± 0.02 b	0.20 ± 0.03 c
Day 15	0.12 ± 0.01 b	0.17 ± 0.03 b	0.21 ± 0.02 a	0.25 ± 0.05 a

Data are presented as means ± sd. Different letters in the line denote significant differences (Tukey test, ). 0 = enzymatic activity on the undamaged tissue. GC = green coffee, CGA = chlorogenic acid, PC = positive control, and CN = negative control.