Quantification of total polyphenolic content and antimicrobial acti
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Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells John Nsor-Atindana, Fang Zhong, Kebitsamang Joseph Mothibe, Mohamed Lamine Bangoura and Camel Lagnika State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China Abstract: This study evaluated the total Phenolic Compound Content (PC) and biological activity of Cocoa Bean Shell (CBS). Proximate compositions of the dry matter (CBS) were investigated, while the antimicrobial activity was of CBS phenolic extracts in 80% acetone, ethanol, methanol and water performed by paper disk diffusion and micro broth dilution methods against 4 bacterial strains. The results showed that CBS consisted of mainly dietary fiber (60%), followed by protein (16.93%), fat (6.87%), polyphenols (4.85%) and moisture (3.73%). The extracts inhibition zones diameter against the tested strains ranged from 16.1 to 9.19 (mm) and were all significantly higher (p
