Evaluación in vitro de la actividad antimicrobiana de un extracto de cascarilla de cacao (Theobroma cacao L.) frente a Streptococcus mutans

Abstract

Toothpastes are products widely used in today's society; that is why it is important to study their functioning, composition and relation with the environment, so as to meeting the need of replacing some of the components used by most toothpastes such as fluoride which is in some cases present in concentrations over 1000 ppm. The purpose of this study was to evaluate In Vitro the antibacterial activity the extract of cocoa husk has on the Streptococcus mutans which is the main bacterium involved in generation of decay. This, in order to study an alternative that in future might contribute with good oral health and reduction of the negative impact associated to conventional toothpastes. The development of this type of agent may become an alternative to the traditional manufacturing of oral hygiene products which use inputs such as detergents and fluorine that cause environmental degradation, mainly on water resources, and sometimes generate damages on human health such as dental fluorosis. The extract was obtained from cocoa husks, leftover product from table chocolate “Chocolate Gironés®” production process. For this, an ultrasonic bath assisted extraction was done, getting yields of 15,06 % which is a high yield over other extraction methods. In this, Polyphenol concentrations (9.7041 mgAG / g sample) and Catechin (18.95 mg / L) were determined. The microbiological tests were performed on the ATCC 25175 Streptococcus mutans strain by the methodology of Minimum Inhibitory Concentration MIC, and the data obtained propose a possible bacteriostatic activity. Inhibitory activity testing is suggested, in order to determine the percentage of effectiveness of the extract.