@article{ajps20241222,
author={{Aboagye, Dickson and Sylvia, Amoah and Kumadey, Kenneth Selasi and Kusi, Isaac Akpatsu Kwao and Bright, Obeng and Akambase, Emmanuel and Quaye, Bennita and Apenteng, John Antwi},
title={Comparative Analysis of Antioxidant and Antimicrobial Properties of Raw Theobroma Cacao Beans and Processed Cocoa Extracts},
journal={American Journal of Pharmacological Sciences},
volume={12},
number={2},
pages={21--28},
year={2024},
url={https://pubs.sciepub.com/ajps/12/2/2},
issn={2327-672X},
abstract={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 <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Pseudomonas aeruginosa</i>. 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 IC<SUB><b>50</b></SUB><SUB> </SUB>values of the processed cocoa powder extracts (PC1 and PC2) were 18¦Ìg/ml and 26¦Ìg/ml. The IC<SUB><b>50</b></SUB> of the raw cocoa powder extract was 36¦Ìg/ml and ascorbic acid, a known antioxidant, had an IC<SUB><b>50</b></SUB> of 1.5¦Ìg/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.},
doi={10.12691/ajps-12-2-2}
publisher={Science and Education Publishing}
}