In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods

Increasing production of cocoa (<i>Theobroma cacao</i> L.) leads to a higher environmental burden due to its solid waste generation. Cocoa pod husk, one of the major solid wastes of cocoa production, contains rich bioactive compounds unveiling its valorization potential. With that in min...

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Autores principales:	Mustanir Yahya, Binawati Ginting, Nurdin Saidi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Theobroma cacao</i> aqueous extract pod husk cocoa antibacterial antifungal Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/81412cdeada94928a490baaef0dd9e0e
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spelling	oai:doaj.org-article:81412cdeada94928a490baaef0dd9e0e2021-11-25T18:28:25ZIn-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods10.3390/molecules262269151420-3049https://doaj.org/article/81412cdeada94928a490baaef0dd9e0e2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6915https://doaj.org/toc/1420-3049Increasing production of cocoa (<i>Theobroma cacao</i> L.) leads to a higher environmental burden due to its solid waste generation. Cocoa pod husk, one of the major solid wastes of cocoa production, contains rich bioactive compounds unveiling its valorization potential. With that in mind, our research aimed to explore the biological and antioxidant activities of aqueous extracts from cocoa pod husks. In this present work, cocoa pod husk was extracted using water and subsequentially partitioned using n-hexane, ethyl acetate, and methanol. The antimicrobial investigation revealed that the ethyl acetate solubles were active against the <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Candida albicans</i>, where at a 20% <i>w</i>/<i>v</i> concentration, the inhibition diameters were 6.62 ± 0.10, 6.52 ± 0.02, and 11.72 ± 0.36 mm, respectively. The extracts were found non-toxic proven by brine shrimp lethality tests against <i>Artemia salina</i> with LC<sub>50</sub> scores ranging from 74.1 to 19,054.6 μg/mL. The total phenolic content and total flavonoid content were obtained in the range of 47.44 to 570.44 mg/g GAE and 1.96 to 4.34 mg/g QE, respectively. Antioxidant activities of the obtained extracts were revealed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay with EC<sub>50</sub> reached as low as 9.61 μg/mL by the ethyl acetate soluble. Phytochemical screening based on gas chromatography—mass spectroscopy analysis on the sample with the highest antioxidant activities revealed the dominant presence of three phytosterols, namely gamma-sitosterol, stigmasterol, and campesterol.Mustanir YahyaBinawati GintingNurdin SaidiMDPI AGarticle<i>Theobroma cacao</i>aqueous extractpod huskcocoaantibacterialantifungalOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6915, p 6915 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Theobroma cacao</i> aqueous extract pod husk cocoa antibacterial antifungal Organic chemistry QD241-441
spellingShingle	<i>Theobroma cacao</i> aqueous extract pod husk cocoa antibacterial antifungal Organic chemistry QD241-441 Mustanir Yahya Binawati Ginting Nurdin Saidi In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
description	Increasing production of cocoa (<i>Theobroma cacao</i> L.) leads to a higher environmental burden due to its solid waste generation. Cocoa pod husk, one of the major solid wastes of cocoa production, contains rich bioactive compounds unveiling its valorization potential. With that in mind, our research aimed to explore the biological and antioxidant activities of aqueous extracts from cocoa pod husks. In this present work, cocoa pod husk was extracted using water and subsequentially partitioned using n-hexane, ethyl acetate, and methanol. The antimicrobial investigation revealed that the ethyl acetate solubles were active against the <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Candida albicans</i>, where at a 20% <i>w</i>/<i>v</i> concentration, the inhibition diameters were 6.62 ± 0.10, 6.52 ± 0.02, and 11.72 ± 0.36 mm, respectively. The extracts were found non-toxic proven by brine shrimp lethality tests against <i>Artemia salina</i> with LC<sub>50</sub> scores ranging from 74.1 to 19,054.6 μg/mL. The total phenolic content and total flavonoid content were obtained in the range of 47.44 to 570.44 mg/g GAE and 1.96 to 4.34 mg/g QE, respectively. Antioxidant activities of the obtained extracts were revealed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay with EC<sub>50</sub> reached as low as 9.61 μg/mL by the ethyl acetate soluble. Phytochemical screening based on gas chromatography—mass spectroscopy analysis on the sample with the highest antioxidant activities revealed the dominant presence of three phytosterols, namely gamma-sitosterol, stigmasterol, and campesterol.
format	article
author	Mustanir Yahya Binawati Ginting Nurdin Saidi
author_facet	Mustanir Yahya Binawati Ginting Nurdin Saidi
author_sort	Mustanir Yahya
title	In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
title_short	In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
title_full	In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
title_fullStr	In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
title_full_unstemmed	In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods
title_sort	in-vitro screenings for biological and antioxidant activities of water extract from <i>theobroma cacao</i> l. pod husk: potential utilization in foods
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/81412cdeada94928a490baaef0dd9e0e
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In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from <i>Theobroma cacao</i> L. Pod Husk: Potential Utilization in Foods

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