(P04-001-24) Phenolic Content and Antioxidant Potential of Cocoa Beans and Pod Husk From Three Endemic Varieties of South Mexico

Objectives: Evaluate the phenolic compounds and antioxidant potential from three endemic varieties of South of Mexico cocoa beans and pod husk through in vitro and UHPLC analysis.

Methods: Phenolic extract from cocoa beans (B) and pod husk (P) of three varieties of Criollo cacao (Rojo Samuel (RS), Lagarto (LA), and Regalo de Dios (RD)) were obtained by sonication in acetone: water: acid acetic (70: 29.5: 0.5) solution. Total phenolic content (TPC) was measured by spectrophotometric techniques, and antioxidant potential was analyzed by DPPH and ABTS assay. Catechin and epicatechin were quantified through UHPLC. The effect of the extracts on Nitric oxide (NO) production was measured on RAW 264.7 macrophage cell lines (5-500mgEAG/mL extract) by Griess colorimetric assay.

Results: B and P showed a statistical difference (p < 0.05) on TPC. RS-B and LA-P showed the highest TPC (43.05 and 9.29 mgEAG g -1) and epicatechin content (3.17 and 89.97 mg g-1). Nonetheless, LA-B showed higher catechin content (1.52mg g-1), and catechin content on P did not show statistical differences between varieties (27.66-31.29 mg g-1). Further, DPPH inhibition did not show a difference between B and P. Moreover, ABTS inhibition was different between B and P. Nevertheless, LA-P showed similar results to RD-B (˃120 µM TE g-1). TPC correlated with DPPH(r=0.702) and ABTS (r=0.129). B and P showed an inhibition of NO production, the IC50 was estimated at 56.36 µg EAG/mL (0.15 mg extract) for RS-B and 164.7 µg EAG/mL (0.75 mg extract) for LA-P.

Conclusions: Criollo cocoa bean and pod husk phenolic extract showed antioxidant capacity, due to the catechin and epicatechin activity. The antioxidant activity shown on pod husk demonstrates a new health application.

Funding Sources: The work was partially funded by CONAHCYT-México scholarship (202115).