Identification phytochemical compound of ethanol and acetone extract of Cocoa Pods (Theobroma cacao L.) using GC-MS

Abstract

Identification of phytochemical components of ethanol and acetone extract of cocoa pods (Theobroma cacao L) has been carried out. Cocoa pods samples were extracted with maceration method using two kind of solvent, ethanol 96% and acetone 80%. Phytochemical compound of extract then identified using qualitative and Gas Chromatography-Mass Spectrophotometry (GC-MS) method. From the results of identification, both ethanol and acetone extract contained flavonoid, alkaloid, tannin, and saponins. It was found that the ethanol extract of cocoa pods contained 36 types of compound, and acetone extract of cocoa pods contained 26 types of compounds. Three major component of ethanol extract were isopropyl palmitate, 2-furancarboxaldehyde, 5-(hydroxymethyl)-, and oleic acid. Three major component of acetone extract were n-Hexadecanoic acid, oleic acid, and octadecanoic acid, 2-(2-hydroxyethoxy)ethyl ester.