Effa Onomo Pierre*;
Simon Perrez Akoa; Martine Louise ONDOBO; Jude Manga Ndjaga; Pierre François DJOCGOUE;
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Background
Oxidative stress is the direct cause of various desease such as cancer and agin. Research of narural polyphenols which have free radical scavenging properties is recommanded. Cocoa pod is an outer part of cocoa fruits being discarded during cocoa bean processing. Authors found out their richesse on polyphenols. In this study, two types (Forastero and trinitario) cocoa pod extract was investigated for its potential Antioxydant and anti-inflammatory effets.
Methods
The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and induced Fe3+ ferricyanide complex to the ferrous form Fe2+ assays were two methods used to assess in vitro the antioxydants potentials. The anti-inflammatory activity of extract was evaluted for their capacity to inhibit NO production and 1,5-lipoxygenase enzyme.
Results
Results for antioxidant activity exhibited that cocoa pod extracts of Trinitario (CPET) and Forastero (CPEF) were possessed good antioxidant activity based on half-maximal inhibitory concentration (IC50), compared with ascorbic acid (AA). In anti-inflammatory assay CPET and CPEF were found to inhibit 1,5-lipoxygenase with IC50 of 62,58 and 66,5 µg/mL respectively compared to 24,55 µg/mL for quercetin, the reference molecule. Then CPET and CPEF exhibited significant inhibitory activity on NO production with IC50 of 92,58 and 97,08 µg/mL respectively compared to 15,23 µg/mL for quercetin.
Conclusion
Cocoa pod extract of Forastero and trinitario have antioxydant and anti-inflamatory properties. We therefore recommend a possible use of CPE as ingredient for functional cosmetic products.
Impact of the study : This study is beneficial for the cosmetics industries which can explore the manufacture of news drugs to treat deseases such as agin and cancer.
Keys words : oxidative stress, antioxydant, anti-inflammatoty, cocoa pod extract.
