Comparison of Antioxidant and Antimicrobial Activities of Acetone and Water Extracts of <i>Theobroma cacao</i>Beans

• 作者: John Apirigi-Eta Abobe
• 来源期刊: 微生物学(英文)
• 学科: 医学
• 关键词: Theobroma cacao Escherichia coli Antioxidant Activity Total Phenolic Content DPPH Scavenging Activity
• 年，卷（期）: 2020,（9）
• 页码范围: 478-491
• 页数: 14页
• 分类号: R28

摘要

This present study compared antioxidant and antimicrobial activities of acetone and water extracts of <i>Theobroma cacao</i> beans against <i>Escherichia coli</i>. Total phenolic content (TPC) in both extracts was estimated by the Folin-Denis reagent. The present study showed that the 70% (v/v) acetone extract had a higher extraction yield and TPC (37% and 109 mg TAE g^-1 dry weight) than the water extract (33% and 76 mg TAE g^-1 dry weight). The antioxidant activities of both extracts were estimated by the DPPH Scavenging Assay. The extract obtained using 70% (v/v) acetone showed higher antioxidant activity (54%) compared to the antioxidant activity obtained using water (34%). Antimicrobial activities of acetone and water extracts from <i>Theobroma cacao</i> were measured against <i>Escherichia coli</i> and were screened by agar well diffusion method and further confirmed with the disc diffusion method. The bacterial growth was measured in Mueller Hinton agar. The extracts inhibited the growth of the <i>Escherichia coli</i> cultured, and the acetone extracts showed antimicrobial capacity comparable or equivalent, as seen in commercial ampicillin.