Resumo

QUINONES GALVEZ, Janet et al. Antioxidant potential of phenolic extracts of Theobroma cacao L. (cocoa). Rev Cubana Plant Med [online]. 2013, vol.18, n.2, pp.201-215. ISSN 1028-4796.

Introduction: Theobroma cacao L. (cocoa), family Sterculiaceae, is a plant rich in phenols. These substances are especially interesting in plants, due to their powerful antioxidant activity, essentially given by their redox properties, and may play an important role in the absorption and neutralization of free radicals. Objectives: select a promising clone from the production of phenolic compounds, determine the organs with the greatest content of phenols, establish the in vitro culture based on evaluation of the explant type, and determine the content of phenols as well as the potential antioxidant activity of callus and organ extracts of Theobroma cacao. Methods: nucelli, petals and staminodes were cultured in a callus forming medium and their growth was measured. Phenolic content was quantified in extracts of leaves, branches, seeds, flowers and roots, as well as calluses of staminodes, petals and nucelli. Antioxidant activity was determined for levels of malondialdehydes and other aldehydes, and based on the reduction activity of the radical 1,1-diphenyl-2-picrylhydrazyl. Results: a greater phenolic content was found in UF-654 seeds. Higher callus growth and lower phenolization was obtained with staminodes and petals. Lower concentrations of malondialdehydes and other aldehydes were found in extracts from branches. Extracts from staminode, petal and nucellus calluses exhibited values similar to malondialdehydes, whereas in other aldehydes the lowest values were found in extracts from nucellus calluses. All extracts showed antioxidant activity, reducing 1,1-diphenyl-2-picrylhydrazyl. Lower activity was found in extracts from branches, staminode calluses and nucelli. Conclusions: these results provide promising basic information for the potential use of methanolic and aqueous extracts of Theobroma cacao L. as antioxidants.

Palavras-chave : cocoa; phenolic compounds; antioxidant activity.

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