Valoración de la actividad antioxidante e inhibición de la acetilcolinesterasa de extractos obtenidos del fruto del cacao (Theobroma Cacao L)

Abstract

Cocoa (Theobroma cacao L.) is a tropical evergreen plant, classified within the mallow family, is considered one of the most important crops in the world, since, besides being a rich food, is recognized for presenting multiple benefits health, because it is a rich source of polyphenols. In this paper the use of solid waste the fruit of the cocoa, to obtain compounds of value added polyphenols type and flavonoids was proposed, the study samples were collected at the farm this Cerro the Auror (Lebrija, Santander). To obtain the compounds of interest ethanol extracts of the fruit (peels, seeds and pectin) were obtained in a cool, dry using solvent extraction assisted by ultrasound. They determined the antioxidant capacity and total content of flavonoids and polyphenols by colorimetric tests with ABTS +., AlCl3 and Folin-Ciocalteu respectively, also by spectrophotometric enzyme inhibition assay according to the method of Ellman, determined the in vitro inhibitory activity of acetylcholinesterase. The extraction yields were between 4-6%. Reactivity shells extracts, pectins and cocoa beans, to the radical cation ABTS +., Showed values of TAA (Trolox mmol / kg dry matter) between 20 and 1426 ± 106.03 ± 42.64 in some cases surpassing reference substances ⍺-tocopherol, BHT and BHA. Moreover, the total polyphenol content (PT) expressed as gallic acid equivalents ranged between 5.9 and 75.7 (AG mg / g of extract); whereas, the total flavonoid content (FT) expressed as equivalent was found between 0.01 and 0.15 (mg quercetin / g extract). Finally, the results showed that the IC50 values of the enzyme acetylcholinesterase by the analyzed fractions are between 19-37 ug / mL. Thus concluding to the fruit of Theobroma cacao L, stranger kind a natural source of phenolic compounds which are present in higher concentrations in the seed and fruit peel.