Antibacterial and Anti-inflammatory Potentials of Theobroma cacao (Linn.) Fruit Exocarp Ethanolic Extract

Abstract

Plants have been widely adopted as an alternative medicine for different diseases. Recent studies show that various parts of Theobroma cacao have been used to treat some diseases or disorders. For example, individuals in rural areas have been using the exocarp of T. cacao as an alternative medicine for furuncle. However, there was no scientific study that was conducted related to this. Several studies about cocoa beans have shown antimalarial, antioxidant, anti-cough, anti-influenza, anti-diabetic, and anti-hypertensive activities. However, there was no study about the fruit exocarp cacao. This study investigated the phytochemical composition, antibacterial potential, and anti-inflammatory activity of the fruit exocarp of Theobroma cacao. The different activities were done using the standard methods with some slight modifications. Antibacterial activity was done using the disc diffusion method and Human Red Blood Cell (HRBC) membrane stabilization method for anti-inflammatory activity. Results of the study have shown no antibacterial activity for the plant extract; however, the plant exhibits anti-inflammatory activity. The 500 ?g/ml concentration of cacao extract shows a lower percentage of hemolysis and a higher percentage of protection of the Human Red Blood Cell membrane. The observed anti- inflammatory activity shows to be dose-dependent of the extract in that the higher the concentration used, the lower the number of hemolysis and the higher the number of protections that occurs. Phytochemical screening of the exocarp of T. cacao has shown the highest content of flavonoids, tannins, and steroids. Further studies on the antioxidant activity may be conducted, for this activity is the most studied one attributed to flavonoids. Keywords : alternative medicines, disc diffusion method, furuncle, HRBC membrane stabilization method, phytochemical composition