Dickson Aboagye¹, Amoah Sylvia^1,, Kenneth Selasi Kumadey¹, Isaac Akpatsu Kwao Kusi¹, Obeng Bright¹, Emmanuel Akambase¹, Bennita Quaye¹, John Antwi Apenteng¹

Theobroma cacao, renowned for its rich flavor and therapeutic potential, undergoes transformative processes from raw beans to familiar cocoa products that are widely consumed worldwide. This study delves into the comparative analysis of the antioxidant and antimicrobial properties of raw Theobroma cacao beans and their processed counterparts. Using various extraction methodologies, we meticulously quantified and evaluated the phenolic content, antioxidant potential, and antimicrobial efficacy against prevalent microbial strains of Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Our findings revealed striking differences in the bioactive compound composition and subsequent biological activities of raw cacao beans and processed cocoa extracts. Processed cocoa extracts exhibited robust antioxidant capacity and antimicrobial properties, which were attributed to their refined nature. The processing stages involved in cocoa production seemingly augment the bioactive compound profile, leading to enhanced antioxidant potency and antimicrobial activity. The IC₅₀ values of the processed cocoa powder extracts (PC1 and PC2) were 18µg/ml and 26µg/ml. The IC₅₀ of the raw cocoa powder extract was 36µg/ml and ascorbic acid, a known antioxidant, had an IC₅₀ of 1.5µg/ml. Understanding the superiority of processed cocoa extracts offers invaluable insights into optimizing processing methodologies to maximize the retention or augmentation of these health-promoting properties. Our findings contribute significantly to the discourse on harnessing the full potential of Theobroma cacao, advocating for informed decisions in cocoa processing to ensure the delivery of products rich in both flavor and holistic well-being benefits.

antioxidant, antimicrobial, biofilm, therapeutic, incubation, scavenging, bioactive compounds