Active Compounds Extraction of Cocoa Pod Husk (Thebroma Cacaol.) and Potential as Fungicides

Rachmawaty,; Mu’nisa, Andi; Hasri,; Pagarra, Halifah; Hartati,; Maulana, Zulkifli

doi:10.1088/1742-6596/1028/1/012013

Cited by 26 publications

(14 citation statements)

References 5 publications

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“…For example, 70% acetone results in a higher total polyphenol content in cocoa pod husk extract than 70% ethanol (94.92 and 49.92 mg GAE/g extract, respectively). Water and ethanol provide a partial extraction of oligomeric polyphenols, but high polymers are not extracted at all [ 5 , 127 ]. Moreover, ultrasound (2h-60Hz) provided extracts with higher total polyphenol content than those obtained by agitation (6h-200rpm) [ 128 ].…”

Section: Discussionmentioning

confidence: 99%

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Jean-Marie¹,

Béreau²,

Robinson³

2021

Foods

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Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.

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Section: Discussionmentioning

confidence: 99%

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Jean-Marie¹,

Béreau²,

Robinson³

2021

Foods

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“…The phytochemicals of CPH have been extracted (Rachmawaty et al 2018). Their phenolic content and the bioactivity of a CPH extract against the pathogenic fungus Fusarium oxysporum were tested.…”

Section: Extracting Bioactive Compoundsmentioning

confidence: 99%

“…Their phenolic content and the bioactivity of a CPH extract against the pathogenic fungus Fusarium oxysporum were tested. Antifungal tests via the agar diffusion method revealed that an extract of CPH with acetone was capable of inhibiting the growth of Fusarium oxysporum (pathogen of the fungus on tomatoes) (Rachmawaty et al 2018).…”

Section: Extracting Bioactive Compoundsmentioning

confidence: 99%

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Ouattara

Kouassi

Soro

et al. 2020

BioRes

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Cocoa is among the most cultivated and important tropical crops in the world, and it is economically viable in the agro-pastoral systems of tropical Africa. Further, the amount of cocoa residue is steadily increasing due to the strong worldwide demand for chocolate products. This review of cocoa residue found that an average of 18 publications per year were published in the last 10 years. The most common type of publication on cocoa pod husks (CPH) was newspaper articles, which comprised 50% of the publications. This review examines the use of CHP in sustainable development, agrochemical materials, and agro-materials through their potential valorizations into high value-added products. Indeed, CPH is an abundant, accessible, and renewable resource of bioproducts, dietary fibers, nutraceuticals, functional foods, pectin, antioxidant compounds, theobromine, and minerals. Potential food applications of CPH include the production of flavor compounds, gums, texturing agents, and others. The production of biomaterials for food and non-food use, biofuels, and organic acids, such as lactic acid (the polymerization of which produces the PLA used in bioplastic production), are several potential areas for the biotechnological development of CPH and its fractions.

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“…Metode yang sering digunakan untuk menganalisis kandungan senyawa fenolik adalah dengan metode Folin-Ciocalteu (Suharto et al, 2017). Berdasarkan penelitian Rachmawaty et al (2018) (Hermanto et al, 2012). Cara yang dilakukan oleh petani untuk mencegah timbulnya penyakit yang diakibatkan oleh jamur F. oxysporum biasanya menggunakan pestisida sintetik.…”

Section: Pendahuluanunclassified

Penentuan Kandungan Fenolik Total Liquid Volatile Matter dari Pirolisis Kulit Buah Kakao dan Uji Aktivitas Antifungi terhadap Fusarium oxysporum

et al. 2019

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Kulit buah kakao (KBK) adalah limbah organik dari hasil olahan buah kakao yang dapat digunakan sebagai sumber senyawa aktif. Kulit kakao mengandung senyawa selulosa, hemiselulosa dan lignin yang dapat terdekomposisi menghasilkan senyawa fenolik. Penelitian ini bertujuan untuk menentukan kandungan fenolik total atau Total Phenolic Content (TPC) dari liquid volatile matter (LVM) hasil pirolisis KBK dan uji aktivitas antifungi terhadap Fusarium oxysporum. Produksi LVM dihasilkan dari metode pirolisis KBK pada suhu 500 °C. Penentuan TPC dengan metode spektrofotometri UV-Vis menggunakan pereaksi Folin- Ciocalteu (FC) pada panjang gelombang maksimum 765 nm dengan larutan standar asam galat dan diukur setelah dibiarkan selama 60 menit pada suhu kamar. Uji aktivitas antifungi terhadap F. oxysporum dilakukan dengan metode dilusi. LVM dari hasil pirolisis KBK adalah 25,80% (b/b) dengan TPC 100% sebesar 2,28 g/L. Pirolisis KBK menghasilkan LVM yang memperlihatkan aktivitas antifungi dengan konsentrasi hambat minimal (KHM) 1% (v/v) dan konsentrasi bunuh minimal (KBM) 9% (v/v). Oleh karena itu, LVM KBK memiliki potensi untuk diaplikasikan sebagai fungisida alami.Determination of The Total Phenolic Content of Liquid Volatile Matter from Cocoa Pod Husk Pyrolysis and Antifungal Activity Test Against Fusarium oxysporum. The cocoa pod husk (CPH) is an organic waste from the processed cocoa potentially used as source of active compounds. The CPH contains cellulose, hemicelluloses, and lignin compounds that can be decomposed into phenolic compounds. The present study investigated the determination of total phenolic content (TPC) of liquid volatile matter (LVM) of CPH followed by the antifungal activity test against Fusarium oxysporum. The LVM production was performed by the pyrolysis method at temperature of 500 °C. The determination of TPC was evaluated by the UV-Vis spectrophotometric method using the Folin-Ciocalteu (FC) reagent at maximum wavelength of 765 nm with the standart solution of gallic acid measured after 60 min reaction at room temperature. The antifungal activity test against F. oxysporum was carried out by dilution method. The pyrolysis of CPH produces LVM of 25.80% (b/b) contained TPC 100% of 2.28 g/L. The LVM produced in this study shows antifungal activity with a minimal inhibitory concentration (MIC) 1% (v/v) and minimum fungicidal concentration (MFC) 9% (v/v). Therefore, the LVM CPH produced can be applied as a natural fungicide.

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Active Compounds Extraction of Cocoa Pod Husk (Thebroma Cacaol.) and Potential as Fungicides

Cited by 26 publications

References 5 publications

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Penentuan Kandungan Fenolik Total Liquid Volatile Matter dari Pirolisis Kulit Buah Kakao dan Uji Aktivitas Antifungi terhadap Fusarium oxysporum

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