Antioxidant Capacity and Total Phenolic Content of Cocoa (Theobroma Cacao L.) Beans from Different Countries
This study was conducted to investigate the antioxidant capacity, phenolic and (-) epicatechin contents of cocoa beans from different, countries, namely Malaysia, Ghana, Cote d'Ivoire and Sulawesi. A simple linear regression test was used to analyse the relationship between total phenolic an...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2005
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6339/1/FPSK%28M%29_2005_13.pdf http://psasir.upm.edu.my/id/eprint/6339/ |
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| Summary: | This study was conducted to investigate the antioxidant capacity, phenolic and
(-) epicatechin contents of cocoa beans from different, countries, namely
Malaysia, Ghana, Cote d'Ivoire and Sulawesi. A simple linear regression test
was used to analyse the relationship between total phenolic and antioxidant
capacity. Antioxidant capacity was assayed using four different assays namely,
bleaching, DPPH (2,2-diphenyl-$-picrylhydrazyl), ferric
reducinghtioxidant potential (FRAP) and trolox equivalent antioxidant capacity
WAC) methods. To estimate the content of total phenolic, an assay using
Folin-Ciocalteu reagent was used. High-performance liquid chromatography
(HPLC) was used to determine the (-) epicatechin content. In this study, two
extraction media were used namely, ethanol and water. Between the twc extracts,
ethanolic extract of cocoa beans showed higher antioxidant capacity compared to
water extract except for $-carotene bleaching assay. The antioxidant activity of
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ethanolic extracts based on fkarotene bleaching method followed the order of
Cote d71voire > Malaysia > Ghana > Sulawesi. Water extract of Cote d"1voirian
beans showed the highest antioxidant activity, followed by Ghana, Malaysia and
Sulawesi with a significant difference at p < 0.05. All ethanolic extracts showed
higher scavenging activity than that of water extract based on DPPH method.
Ghanaian beans exhibited the highest scavenging activity, followed by Cote
d'hoirian, Malaysian and Sulawesian. The scavenging activity of water extracts
was in the order of Ghana > Malaysia > Cote d'Ivoire > Sulawesi. For FRAP
method, Sulawesian beans had the highest antioxidant potential, followed by
Malaysia, Ghana and Cote d'Ivoire. There was no significant difference between
Sulawesian and Malaysian beans. The antioxidant potential of water extracts was
in the order of Sulawesi > Ghana > Malaysia > Cote d'Ivoire. In TEAC assay,
Sulawesian beans exhibited the highest antioxidant value for both ethanolic and
water extracts, followed by Malaysia, Ghana and Cote d'Ivoire with a significant
difference at p < 0.05. Malaysian beans showed significant highest value (p <
0.05) in phenolic content for both ethanolic and water extracts, followed by
Sulawesian, Ghanaian and Cote d'hoirian. For epicatechin content, Sulawesian
beans exhibited significant highest (p < 0.05) amount followed by Malaysian,
Ghanaian and Cote d'lvoirian. The results indicated that different assays revealed
different antioxidant values. Moreover, the cocoa beans extracts from four
different countries of origin showed different antioxidant capacities. A positive
and high correlation were found between total phenolic and antioxidant potential
(FRAP) for both ethanolic (R = 0.764) and water extracts (R = 0.782). While a
positive moderate and low correlation were found between total phenolic content
and TEAC for water and ethanolic extracts (R = 0.685, R = 0.286), respectively.
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However, total phenolic content has negative correlation with antioxidant and
scavenging activity. Antioxidant capacity of cocoa beans could be contributed by
phenolic substances, through reducing potential. Moreover, (-) epicatechin
content showed a positive and high correlation with antioxidant potential
(ethanolic extracts, R = 0.837; water extracts, R = 0.789) and TEAC value
(ethanolic extracts, R = 0.918; water extracts, R = 0.895) for both ethanolic and
water extracts. Thus, indicating that, (-) epicatechin could be one of the phenolic
contributes towards antioxidant capacity. Results indicated that antioxidant
capacity, total phenolic and (-) epicatechin content of Malaysian beans were
comparable to Ghanaian and Cote d'Ivoirian beans. |
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