Antioxidant and antimicrobial activities of Theobroma Cacao

Mathevi Maniam, (2007) Antioxidant and antimicrobial activities of Theobroma Cacao. Universiti Malaysia Sabah. (Unpublished)


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Theobroma Cacao has been well known for its high content of polyphenols. In this study fresh and dry cocoa beans were collected from Malaysian Cocoa Board, Sabah and extracted with 70% acetone-aqueous to give crude extracts. The total polyphenol content of these crude extracts was determined by using the Folin-Ciocalteu reagent, antioxidation properties was evaluated using Ferric thiocyanate (FTC) method while the antimicrobial property was evaluated using the disc diffusion method. It showed that fresh (57 mg GAE I g) cocoa beans contained more phenolic content than dry (48 mg GAE/ g) cocoa and both samples displayed a moderate antioxidation activity compared to butylated hydroxytoulene (BHT) a synthetic antioxidant. The extracts were active against S aureus and B. cereus as shown by the clear inhibition zone of 14.5 mm and 15.5 mm for fresh cocoa beans and 10.0 mm and 10.5 mm for dry cocoa beans respectively. Fresh cocoa beans were found to have high phenolic content with moderate antioxidation and potent antimicrobial activities. Thus, these cocoa beans can be developed into new neutraceuticals or pharmaceuticals products.

Item Type: Academic Exercise
Uncontrolled Keywords: Theobroma Cacao, polyphenol, cocoa bean, neutraceutical, pharmaceutical, antioxuidant
Subjects: S Agriculture > SB Plant culture
Divisions: SCHOOL > School of Science and Technology
Date Deposited: 17 Jun 2013 06:09
Last Modified: 23 Oct 2017 03:58

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