Analysis of antioxidant and antibacterial activity of cocoa pod husk extract (Theobroma cacao L.)

Background: Theobroma cacao bean manufacturing worldwide includes undesired byproducts such as cocoa pod husks. Cocoa pods contain a variety of beneficial chemicals, including polyphenols. Polyphenols have vital function in the treatment many illnesses and infections oral cavity. This is due to their qualities cavity, anti-inflammatory, antibacterial, antioxidant actions. Purpose: The goal this study was look at content antibacterial activity husk extract (Theobroma L.) against Phorphyromonas gingivalis (P. gingivalis) Streptococcus mutans (S. mutans). Methods: produced using an ultrasonic homogenizer 70% ethanol. Thin layer chromatography Folin–Ciocalteu test were used determine phytochemical total phenolic extract. 2,2-diphenyl-1-picryl-hydrazyl-hydrate technique measure activity. Minimum inhibitory concentration (MIC) tests ethanolic concentrations 1, 4, 8, 16, 32, 64 mg/ml deep-well broth microdilution technique. Results: presence alkaloids, flavonoids, tannins, saponins, triterpenoids discovered Conclusion: significant (IC50 = 62 ppm), MIC P. S. 16 8 mg/ml, respectively.