THE PHENOLIC COMPOUND AND THE POTENCY OF COCOA POD

(Theobroma cacao L.) AND COCOA BEAN PULP AS ANTIOXIDANT

Irma Nofitahesti
09/280725/BI/8232

ABSTRACT
The cocoa pod (Theobroma cacao L.) is one of the agriculture waste sources in Indonesia.
Based on the researchs, the cocoa pod contains polyphenols such as antocianin, catechin, and
leucoantocianidin which have a potency as antioxidant. However, there are no researchs yet
about the phenolic compund of the cocoa pod parts including outer skin, cocoa flesh, inner
skin, and the phenolic compound of the cocoa bean pulp. This research aims to study the
phenolic compound and the antioxidant activity of cocoa pod and cocoa bean pulp. The
samples that used in this research were three ripe bulk cocoas which picked from one tree.
The water content of cocoa pod and cocoa bean pulp which had been separated was
measured. After that, the outer skin, the cocoa flesh, the inner skin, and the cocoa bean pulp
were extracted with methanol 70%. The total phenolic compound was measured with Folin
Ciocalteau method in three replicates, whereas the antioxidant activity was measured with
DPPH method. This research shows that the highest phenolic compund in 80% water content
belongs to the outer skin 321.95 ppm, followed by the cocoa bean pulp 291.59 ppm, the
cocoa flesh 240.29 ppm, and the inner skin 189.14 ppm. The antioxidant activity has positive
correlation to the total phenolic compound.

Keywords : Cocoa pod, cocoa bean pulp, antioxidant, polyphenol.

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