Analysis of antioxidant and antibacterial activity of cocoa pod husk extract (Theobroma cacao L.)

Abstract

Background: Theobroma cacao bean manufacturing worldwide includes undesired byproducts such as cocoa pod husks. Cocoa pods contain a variety of beneficial chemicals, including polyphenols. Polyphenols have a vital function in the treatment of many illnesses and infections of the oral cavity. This is due to their vital qualities in the oral cavity, including anti-inflammatory, antibacterial, and antioxidant actions. Purpose: The goal of this study was to look at the antioxidant content and antibacterial activity of cocoa pod husk extract (Theobroma cacao L.) against Phorphyromonas gingivalis (P. gingivalis) and Streptococcus mutans (S. mutans). Methods: Cocoa pod husk extract was produced using an ultrasonic homogenizer and 70% ethanol. Thin layer chromatography and the Folin–Ciocalteu test were used to determine the phytochemical content and total phenolic content of the extract. The 2,2-diphenyl-1-picryl-hydrazyl-hydrate technique was used to measure antioxidant activity. Minimum inhibitory concentration (MIC) tests were used to measure the antibacterial activity of ethanolic extract at concentrations of 1, 4, 8, 16, 32, and 64 mg/ml using a deep-well broth microdilution technique. Results: The presence of alkaloids, flavonoids, tannins, saponins, and triterpenoids was discovered in the cocoa pod husk extract. Conclusion: The antioxidant activity of the extract was significant (IC50 = 62 ppm), and the MIC of P. gingivalis and S. mutans was 16 mg/ml and 8 mg/ml, respectively.

The Effect of Cocoa Pod Husk (Theobroma cacao L.) Extract on Increasing Gingival Fibroblast and Collagen Density in Wistar Rats Induced by Porphyromonas gingivalis

“…new network. These fibroblasts then play a role in the synthesis of collagen which is the main element of the extracellular matrix which is useful for forming strength in scar tissue in wounds (Diller & Tabor, 2022;Rahayu et al, 2023).…”

“…In general, the seeds of the cocoa pods are taken, while the cocoa pod husk is the biggest waste from the cocoa processing process. Cacao pod husk are very abundant as agricultural waste and have not been utilized properly, even though cocoa pod husk contain active compounds: flavonoids, saponins, tannins, alkaloids and terpenoids (Rahayu et al, 2023). Based on previous research, cocoa pod extract at a dose of 100 mg/mL worked effectively as an anti-inflammatory in reducing TNF-α, COX-2 and MMP-8 expression through inhibiting inflammatory cytokine activity and was effective in inhibiting the growth of P. gingivalis (Rahayu et al, 2020 a ; Rahayu et al, 2020 b ).…”