ENSCONCING OF ANTIOXIDANT ACTIVITY ON AQUEOUS EXTRACTS OF THEOBROMA CACAO LEAVES
D. Deborah Evangeline*, N. L. Gowrishankar, Athira T. R., Mohammed Safvan T. P., Nuzrath K. P., Raslin Rasha and Shibili Sherin V.
ABSTRACT
Theobroma cacao is a medicinal plant that has numerous significant
properties. Theobroma cacao leaves are used as a medicine for the
treatment for wound healing, worm expellers and malaria cure. In this
study, the antioxidant activity of aqueous extract of the leaves of
Theobroma cacao was investigated. The phytochemicals (alkaloids,
flavanoids, steroids, saponins, terpenoids, tannins, triterpenoids,
phenols) present in the leaves were determined using standard
procedures. The aqueous extracts were prepared by simple maceration
and decoction method. The quantitative analysis such as total protein
content and total carbohydrate content determination was carried out
for both maceration and decoction extracts. The total protein content
and carbohydrate content was higher in maceration extract than decoction. The antioxidant
activity was determined by using Phosphomolybdenum reduction assay and CUPRAC assay
method. The statistical analysis done by ANOVA showed significant antioxidant activity.
Comparing with the standard antioxidant ascorbic acid, the maceration extracts showed
significant antioxidant activity(p<0.001).
Keywords: Theobroma, Cacao, phytochemical analysis, antioxiant activity, decoction, maceration, CUPRAC.
[Full Text Article]