Theobroma cacao

Antimicrobial activity of fermented Theobroma cacao pod husk extract

R. X. Santos, Oliveira, D. A., Sodré, G. A., Gosmann, G., Brendel, M., and Pungartnik, C., Antimicrobial activity of fermented Theobroma cacao pod husk extract, vol. 13, pp. 7725-7735, 2014.

Theobroma cacao L. contains more than 500 different chemical compounds some of which have been traditionally used for their antioxidant, anti-carcinogenic, immunomodulatory, vasodilatory, analgesic, and antimicrobial activities. Spontaneous aerobic fermentation of cacao husks yields a crude husk extract (CHE) with antimicrobial activity. CHE was fractioned by solvent partition with polar solvent extraction or by silica gel chromatography and a total of 12 sub-fractions were analyzed for chemical composition and bioactivity.

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