International Invention of Scientific Journal ISSN: 2457-0958 Available Online at http://iisj.in/index.php/iisj July, 2018|Volume 02|Issue 07| International Invention of Scientific Journal, Vol. 02, Issue. 07, Page no: 262-267 Page | 262 Pharmacognostic and Physicochemical Studies of Theobroma cacao bean husk in Cuba 1 *José González, 2 Danae Pérez, 1 Yamilet I. Gutiérrez, 1 Ramón Scull, 1 Enrique Gómez, 1 Damaris de la C. Salgado, 3 Max Monan 1 Departamento de Farmacia, Instituto de Farmacia y Alimentos, Universidad de La Habana, La Coronela, La Lisa, La Habana, Cuba 2 Departamento de Alimentos, Instituto de Farmacia y Alimentos, Universidad de La Habana, Calle, La Coronela, La Lisa, La Habana, Cuba 3 ARVARNAM, 16 lot. les Rosiers, Quartier Thoraille, Rivière-Salée, Martinica *Correspondence Author: Accepted 2018-07-02, Published 2018-07-11 Abstract: Pharmacognostic, Physicochemical and Microscopical studies of Theobroma cacao bean husk was carried out. The microscopic evaluation revealed characters that are of diagnostic value and useful in authentication of the plant. The Physicochemical analyses reveals values for moisture content, alcohol extractive, water extractive, total ash, water soluble ash and acid insoluble ash which are within the World Health Organization (WHO) standards for crude drug from medicinal plants. Extracts were prepared by Soxhlet extraction with ethanol at 90 %. Phenol and flavonoid content of the extract were measured by Folin-Ciocalteu and AlCl 3 assays. Information obtained from these studies can be used as markers in the identification and standardization of this plant as a herbal remedy and also towards monograph development on the plant. Key Words: Theobroma cacao, bean, husk, pharmacognostic, physicochemical, phenolic content. Introduction: Commercial exploitation of cocoa ( Theobroma cacao L. Malvaceae) generates a volume of husk that could be used in the production of pectins on an industrial scale. Cacao is one of the agroalimentary products from tropical origin with a high impact in international market and its grain exportation representing more than 71 % of produced volume, derived from the high aggregated value promoting for chocolate industry and its derives (Cartay, 1999). In commercial exploitation of cocoa bean only the seeds are economically used, representing approximately 10 % of fresh fruit weight. This circumstance has promoted serious environmental problems such as the appeal of fetid smell, landscape deterioration and problem of disposition. The generated waste is principally constituted by the husk, considered a focus for the propagation of Phytophora spp, which is the main cause for economical loses in this activity (López et al., 1984). In Venezuela, cacao seeds production during the period of 2001–2005, was 16.000 ton/year, generating 160.000 ton/year of husk in the mentioned period. Even though it is not the biggest producer, the finest cacao is produced in Ecuador with the variety called "Cacao Nacional" (FAOSTAT, 2017). Native to lowland rainforests of the Amazon and Orinoco river basins, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. Its seeds, called cocoa beans, are processed into cocoa powder, cocoa butter, and chocolate (Fig. 1) (Cook, 2018). In the cocoa bean industry, some by-products go underutilized. Some of these components could provide other innovative products, and such is the case with the husk of the cocoa bean. Previous studies have attributed the husk with a high antioxidant capacity, which added to its relative low cost, makes it an attractive ingredient for the production of infusions. However, prior to promoting it as such, its quality needs to be guaranteed (Sangronis et al., 2014).
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International Invention of Scientific Journal ISSN: 2457-0958
Available Online at http://iisj.in/index.php/iisj July, 2018|Volume 02|Issue 07|
International Invention of Scientific Journal, Vol. 02, Issue. 07, Page no: 262-267
Page | 262
Pharmacognostic and Physicochemical Studies of Theobroma cacao bean husk in Cuba
1*José González, 2Danae Pérez, 1Yamilet I. Gutiérrez, 1Ramón Scull, 1Enrique Gómez, 1Damaris de la C. Salgado, 3Max Monan
1Departamento de Farmacia, Instituto de Farmacia y Alimentos, Universidad de La Habana, La Coronela, La
Lisa, La Habana, Cuba 2Departamento de Alimentos, Instituto de Farmacia y Alimentos, Universidad de La Habana, Calle, La
Coronela, La Lisa, La Habana, Cuba 3ARVARNAM, 16 lot. les Rosiers, Quartier Thoraille, Rivière-Salée, Martinica
*Correspondence Author:
Accepted 2018-07-02, Published 2018-07-11
Abstract:
Pharmacognostic, Physicochemical and Microscopical studies of Theobroma cacao bean husk was carried
out. The microscopic evaluation revealed characters that are of diagnostic value and useful in authentication
of the plant. The Physicochemical analyses reveals values for moisture content, alcohol extractive, water
extractive, total ash, water soluble ash and acid insoluble ash which are within the World Health Organization
(WHO) standards for crude drug from medicinal plants. Extracts were prepared by Soxhlet extraction with
ethanol at 90 %. Phenol and flavonoid content of the extract were measured by Folin-Ciocalteu and AlCl3
assays. Information obtained from these studies can be used as markers in the identification and
standardization of this plant as a herbal remedy and also towards monograph development on the plant.