Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells

Abstract

This study evaluated the total Phenolic Compound Content (PC) and biological activity of Cocoa Bean Shell (CBS). Proximate compositions of the dry matter (CBS) were investigated, while the antimicrobial activity was of CBS phenolic extracts in 80% acetone, ethanol, methanol and water performed by paper disk diffusion and micro broth dilution methods against 4 bacterial strains. The results showed that CBS consisted of mainly dietary fiber (60%), followed by protein (16.93%), fat (6.87%), polyphenols (4.85%) and moisture (3.73%). The extracts inhibition zones diameter against the tested strains ranged from 16.1 to 9.19 (mm) and were all significantly higher (p<0.05) than the negative control. The minimum inhibitory concentration ranged from 0.78 TPmg/mL to 2.58 TPmg /mL. The relatively high levels of dietary fiber coupled with associated phenolics implies that this by-product might be of interest to the food industry, considering its potential application as a functional ingredient in confectionery, bakery or in the preparation of low-fat, high-fibre dietetic products.