THE POTENTIAL OF CACAO (THEOBROMA CACAO L.) POD HUSK EXTRACT ON THE NUMBER OF FIBROBLAST CELLS OF WISTAR RATS WOUND POST-TOOTH EXTRACTION

Objective: The aim of this study was to determine the effect of cacao (Theobroma cacao L.) pod husk extract on the number of fibroblast cells in rats’ wound post-tooth extraction. Methods: A total of 24 rats were divided into 2 groups. Control group and a treatment group. The tooth extraction was performed on a mandibular left first molar. Cacao (Theobroma cacao L.) pod husk extract was applied on the treatment group, and a saline solution was applied on the control group once a day by intragastric administration. On the 3rd, 7th and 10th day, 4 rats’ were sacrificed and the mandibulars were subsequently removed for histological process. The fibroblast cells calculation was performed on the histological preparation using a microscope. The data were analyzed using One Way ANOVA. Results: More fibroblast cells were observed in the treatment group when compared to the control group. The cacao (Theobroma cacao L.) pod husk extract administration for 10 d induced more fibroblast cell quantity compared to that for 3 d. Conclusion: The cacao (Theobroma cacao L.) pod husk extract administration may enhance the fibroblast cell quantity in the rats with post-tooth extraction wounds

UJI DAYA HAMBAT EKSTRAK BIJI KAKAO (THEOBROMA CACAO) TERHADAP PERTUMBUHAN BAKTERI AGGREGATIBACTER ACTINOMYCETEMCOMITANS

ABSTRAKNama : Ime SyahdibrinaFakultas : Kedokteran GigiProgram Studi : Pendidikan Dokter GigiJudul : Uji Daya Hambat Ekstrak Biji Kakao (Theobroma Cacao) terhadapPertumbuhan Bakteri Aggregatibacter actinomycetemcomitansAggregatibacter actinomycetemcomitans (A. actinomycetemcomitans) merupakan salah satu flora normal rongga mulut yang dalam keadaan tertentu dapat menjadi patogen dan menyebabkan periodontitis agresif. Biji kakao (Theobroma cacao) adalah salah satu tanaman yang mengandung senyawa antibakteri seperti flavonoid, tanin, alkaloid, polifenol dan triterpenoid. Tujuan penelitian ini adalah untuk mengetahui daya hambat ekstrak Theobroma cacao terhadap A. actinomycetemcomitans. Ekstrak Theobroma cacao dibuat dengan metode maserasi dalam pelarut etanol 96%. Uji daya hambat ekstrak Theobroma cacao terhadap A. actinomycetemcomitans dilakukan menggunakan metode difusi cakram pada media MHA. Konsentrasi ekstrak yang digunakan adalah 12,5%, 25%, 50%, 75%, dan 100%. Hasil penelitian menunjukkan bahwa pertumbuhan koloni terendah pada konsentrasi 12,5% dengan diameter 4,1 mm dan pertumbuhan koloni tertinggi pada konsentrasi 100% dengan diameter 15,8 mm. Dari penelitian ini dapat disimpulkan bahwa ekstrak Theobroma cacao memiliki daya hambat dengan kategori sedang terhadap Aggregatibacter actinomycetemcomitans menurut klasifikasi Ahn dkk.Kata kunci : Aggregatibacter actinomycetemcomitans, biji Theobroma cacao, antibakterixUniversitas Syiah KualaABSTRACTName : Ime SyahdibrinaFaculty : DentistryStudy Programme : DentistryTitle : Inhibition Test of Cacao (Theobroma cacao) Seeds Extract Against Aggregatibacter actinomycetemcomitans GrowthAggregatibacter actinomycetemcomitans (A. actinomycetemcomitans) is one of normal oral bacteria which in certain circumstances may be pathogens and causes aggressive periodontitis. Theobroma cacao is one of plants which contains antibactial constituents such as flavonoid, tanin, alcaloid, polypheno l and triterphenoid. This study was aimed to determine the antibacterial activity of Theobroma cacao extract against A. actinomycetemcomitans. Theobroma cacaoextract was made by maceration method using 96% ethanol. Inhibition test of Theobroma cacao extract against A. actinomycetemcomitans was done by using diskdifusion method in MHA medium . Concentration of used extract are 12,5%, 25%, 50%, 75%, and 100%. The result of this study showed that the smallest colony growth was at concentration 12,5% with 4,1 mm in diameters dan the greatest colony growth was at concentration 100% with 15,8 mm in diameters. The conclusion from this study was Theobroma cacao extract has medium inhibition capacity against Aggregatibacter actinomycetemcomitans according to Ahn classification.Keywords : Aggregatibacter actinomycetemcomitans, Theobroma cacao, antibacteri

Aprovechamiento de cascarilla de cacao (Theobroma cacao L.) variedad trinitario (CCN-51) en la elaboración de licor cremoso artesanal.

El cacao (Theobroma cacao L.) es uno de los productos ecuatorianos de exportación. Las industrias del cacao y sus derivados situadas en el país generan miles de toneladas anuales de desechos originarios del pericarpio y de la almendra de cacao, mismos que pueden generar afectaciones al medio ambiente. Ante esta situación, el objetivo de la presente investigación fue desarrollar un licor cremoso artesanal con adición del 2% y 3% de cascarilla de cacao Trinitario (CCN-51) (Theobroma cacao L.) con granulometrías de 0,1 mm, 0,3 mm y 0,5 mm.Cocoa (Theobroma cacao L.) is one of Ecuador's export products. The cocoa industries and their derivatives located in the country generate thousands of tons of waste originating in cocoa almond each year, which can cause environmental impacts. Faced with this situation. The objective of this research was to develop a creamy artisanal liquor with addition of 2% and 3% of Trinitarian cocoa husk (Theobroma cacao L.) with granulometries of 0.1mm, 0.3mm and 0.5mm

SINTESIS NANOPARTIKEL TEMBAGA (CUNP) MEGGUNAKAN EKSTRAK KULIT BUAH THEOBROMA CACAO L. DAN UJI AKTIVITAS ANTIOKSIDANNYA

Telah dilakukan sintesis nanopartikel tembaga dari ekstrak kasar kulit buah kakao (Theobroma cacao L) dan fraksi aktifnya untuk melihat aktivitas antioksidannya. Ekstrak etil asetat tumbuhan Theobroma cacao (TCEA) menunjukkan aktivitas antioksidan yang kuat, dengan IC50 = 84,19 ppm dan vitamin C = 1,19 ppm sebagai kontrol positif. Nilai IC50. Isolasi komponen aktif TCEA dengan kromatografi kolom menggunakan silika gel ASTM 60 mesh (Merck 774) dan eluen n-heksana: etil asetat (9:1), diperoleh kombinasi 9 fraksi (TCEA1 hingga TCEA9). Aktivitas antioksidan yang paling kuat terdapat pada fraksi TCEA8 dan kristal pada fraksi TCEA5. Nilai IC50 fraksi TCEA8 adalah 6,2 ppm dan fraksi kristal TCEA5 adalah 27,6 ppm pada konsentrasi 6,5 ppm; 12,5 ppm dan 25 ppm. Sementara nilai IC50 dalam bentuk nanopartikelnya meningkat yaitu pada fraksi TCEA8-Cu adalah 222 ppm dan kristal TCEA5-Cu adalah 32 ppm. Aktivitas antioksidan ekstrak yang direaksikan dengan CuSO4 lebih rendah dibandingkan sebelum direaksikan dengan CuSO4.Kata kunci : Nanopartikel tembaga, antioksidan, Theobroma cacao L.Synthesis of copper nanoparticles from the crude extract of the cocoa pod husk (Theobroma cacao L) and its active fraction have been carried out to see its antioxidant activity. Ethyl acetate extract of the plant Theobroma cacao (TCEA) showed strong antioxidant activity with IC50 = 84.19 ppm and vitamin C = 1.19 ppm as a positive control. Isolation of active components of TCEA by column chromatography using 60 mesh ASTM silica gel (Merck 774) and n-hexane:ethyl acetate (9:1) eluate, obtained in combination of 9 fractions (TCEA1 to TCEA9). The strongest antioxidant activity was found in the TCEA8 fraction and TCEA5 crystals fraction. IC50 value TCEA8 fraction was 6.2 ppm and TCEA5 crystal fraction was 27.6 ppm at a concentration of 6.5 ppm, 12.5 ppm and 25 ppm. While the IC50 value in the form of nanoparticles is reduced ie in the TCEA8-Cu fraction is 222 ppm and the TCEA5-Cu crystal is 32 ppm. The antioxidant activity of nano compounds is lower than in the form of free ligands. Keywords: Copper Nanoparticles, antioxidants, Theobroma Cacao L

Efectos de dos métodos fermentativos en cacao (Theobroma cacao L.) trinitario, inducido con Rhizobium japonicum para disminuir cadmio

7.5 million tons of chocolate are produced worldwide, and 64 % is consumed as filled chocolate. In 2012, the European Union indicated cadmium levels should not exceed 0,8 mg kg-1 in products with a cocoa paste base of 70 %. The goal in this research was to evaluate the effectiveness of Rhizobium japonicum in decreasing cadmium present in cocoa beans. Therefore, three concentrations of Rhizobium japonicum 0 ml, 300 ml and 600 ml were applied for every two kilos of fresh mass of Trinitario cocoa, for fermentation two methods were applied by Rohan and coolers in two farms (Los Ríos and Guayas).  She used a completely random Trifactorial design (12 treatments and 2 repetitions), evaluating 24 seeds in total, the quality variables in the seed evaluated were: pH, temperature, percentage of fermentation, seed index, test of testa and cotyledon. The sensory analysis was determined by a panel of semi-trained tasters, for the analysis of cadmium was performed with perchloric nitro acid digestion by spectrometry of ICP OES. During fermentation there was an increasing increase in pH (3,6 – 4,2), temperature (27 – 40,2 °C), the seed index showed the highest average in T5 (1,65 g), cadmium content decreased by 79 %, by the method of fermentation in rows in the province of Los Ríos and 78 %, by the method of fermentation in Rohan boxes in the province of Guayas. Rhizobium japonicum can be considered a potential species to decrease cadmium in cocoa almond grown above permissible levels.En el mundo se producen 7,5 millones de toneladas de chocolate, y el 64 % se consume como chocolate relleno. En el año 2012, la Unión Europea indico los niveles de cadmio no debían superar los 0,8 mg kg-1 en productos con una base de   pasta de cacao del 70 %. El propósito de esta investigación fue evaluar la efectividad de Rhizobium japonicum en la disminución de cadmio presente en semillas de cacao. Por lo cual, se aplicó tres concentraciones de Rhizobium japonicum 0 ml, 300 ml y 600 ml por cada dos kilos de masa fresca de cacao variedad Trinitario, para la fermentación se aplicó dos métodos por Rohan y hieleras en dos fincas (Los Ríos y Guayas). Se utilizó un diseño completamente al Azar Trifactorial (12 tratamientos y 2 repeticiones), evaluándose 24 semillas en total, las variables de calidad en la semilla evaluadas fueron: pH, temperatura, porcentaje de fermentación, índice de semilla, prueba de testa y cotiledón. El análisis sensorial se determinó mediante un panel de catadores semientrenados, para el análisis de cadmio se realizó con digestión ácido nitro perclórica por espectrometría de ICP OES. Durante la fermentación existió un aumento creciente del pH (3,6 - 4,2), temperatura (27 - 40,2 °C), el índice de semilla presentó el mayor promedio en el T5 (1,65 g), el contenido de cadmio disminuyó en un 79 %, por el método de fermentación en hieleras en la provincia de Los Ríos y un 78 %, por el método de fermentación en cajas Rohan en la provincia del Guayas

PENGARUH KOMPOSISI MEDIA TANAM DAN ZPT ATONIK TERHADAP PERTUMBUHAN BIBIT KAKAO (Theobroma cacao L.)

[EFFECT OF PLANTING MEDIA COMPOSITION AND ATONIC GCS ON THE GROWTH OF COCOA SEEDS (Theobroma cacao L.)]. Cocoa (Theobroma cacao L.) is one of the essential crop commodities which is prospective and provides an excellent opportunity to improve community welfare. This study aimed to determine the effect of combination planting media and atonic growth control substances (GCS) on the growth of cocoa seedlings (Theobroma cacao L.). The research was conducted at Jalan Harmonika Baru Pasar 2, Tanjung Sari Medan in March -June 2019. The research was carried out using factorial randomized block design (RBD) with two factors: planting media (manure, ultisol soil, sand) and atonic GCS (0, 1, 2, 3 cc/L water). The first factor is the composition of the growing media in the form of manure, ultisol soil, and sand which consists of 4 fields, namely control, ratio 1:1:1, ratio 1:2:1, and ratio 1: 3:1. The second factor is the dose of atonic GCS application, which consists of 4 levels, namely without atonic GCS application, 1 cc/L, 2 cc/L water, and 3 cc/L water. The results showed that the combination of planting media consisting of manure, ultisol, and sand with a ratio of 1: 3: 1 has a significant effect on increasing plant height, stem diameter, number of leaves, and leaf area of cocoa seedlings. The atonic growth control substances of 3 cc/L water significantly increased plant height, stem diameter, number of leaves, and leaf area of cocoa seeds. The interaction between the growing media composition and the concentration of GCS atonic significantly affected the number of leaves. However, it was not significant for plant height, stem diameter, and leaf area of cocoa seeds. To conclude, the composition of the planting medium and atonic growth control substances significantly affect the growth of cocoa seedlings (Theobroma cacao L.

The genome sequence of the most widely cultivated cacao type and its use to identify candidate genes regulating pod color

Background Theobroma cacao L. cultivar Matina 1-6 belongs to the most cultivated cacao type. The availability of its genome sequence and methods for identifying genes responsible for important cacao traits will aid cacao researchers and breeders. Results We describe the sequencing and assembly of the genome of Theobroma cacao L. cultivar Matina 1-6. The genome of the Matina 1-6 cultivar is 445 Mbp, which is significantly larger than a sequenced Criollo cultivar, and more typical of other cultivars. The chromosome-scale assembly, version 1.1, contains 711 scaffolds covering 346.0 Mbp, with a contig N50 of 84.4 kbp, a scaffold N50 of 34.4 Mbp, and an evidence-based gene set of 29,408 loci. Version 1.1 has 10x the scaffold N50 and 4x the contig N50 as Criollo, and includes 111 Mb more anchored sequence. The version 1.1 assembly has 4.4% gap sequence, while Criollo has 10.9%. Through a combination of haplotype, association mapping and gene expression analyses, we leverage this robust reference genome to identify a promising candidate gene responsible for pod color variation. We demonstrate that green/red pod color in cacao is likely regulated by the R2R3 MYB transcription factor TcMYB113, homologs of which determine pigmentation in Rosaceae, Solanaceae, and Brassicaceae. One SNP within the target site for a highly conserved trans-acting siRNA in dicots, found within TcMYB113, seems to affect transcript levels of this gene and therefore pod color variation. Conclusions We report a high-quality sequence and annotation of Theobroma cacao L. and demonstrate its utility in identifying candidate genes regulating traits

Análisis y evaluación de la calidad en la fermentación y secado del cacao (Theobroma cacao L.) de productores del municipio de Guachené Cauca

Este trabajo está dirigido al mejoramiento de las prácticas en el proceso de fermentación y secado del cacao (Theobroma cacao L) en el municipio de Guachené Cauca, lo cual derivará en mejores beneficios económicos y ambientales en el proceso de comercialización del Theobroma cacao L por parte de los pequeños y medianos productores de esta región norte del departamento del Cauca. Debido a las malas prácticas agrícolas que ejercen los cacaoteros, la compra de grano se ve amenazada porque no cuentan con los estándares requeridos para la producción de alimentos (chocolate, licor de cacao entre otros) aptos para el consumo humano. De esta manera, se realizó acompañamientos a un grupo de fincas tradicionales productoras de cacao (Theobroma cacao L) proponiendo una hoja de ruta de la mano con las familias vinculadas, y así determinar los procedimientos de mejora en las labores de postcosecha del grano, con el fin de establecer los estándares de fermentación y secado ideales del Theobroma cacao L. Se realiza trabajo de campo en toda la zona rural del municipio de Guachené, identificando los predios productores de cacao (Theobroma cacao L.) y analizando los métodos de fermentación y secado utilizados como: lona, montón, cajas Rohan (madera y plástica), recipientes plásticos los mismos que se tomaron como base comparativa con las normas de evaluación del índice de fermentación, los requerimientos mínimos que debe cumplir el cacao (Theobroma cacao L.) destinado al beneficio. En este trabajo investigativo se analizó los procedimientos utilizados en las diferentes etapas como son: cosecha (recolección de la mazorca, amontonamiento y quiebra), fermentación, secado, selección, control calidad (análisis de características físicas y pruebas organolépticas), Precios de ventas, ciudades de comercialización y entre otros aspectos Como resultado del trabajo, los productores involucrados en el trabajo podrán mejorar las posibilidades de comercialización del grano y sus derivados y facilitar de este modo, la búsqueda de nuevas alianzas estratégicas nacionales y/o internacionales que permitan un crecimiento en el valor pagado de su producto.No aplic

UJI AKTIVITAS ANTIMIKROBA DAN SITOTOKSIK EKSTRAK AIR KULIT BUAH KAKAO (THEOBROMA CACAO L.)

ABSTRAKKulit buah kakao (Theobroma cacao L.) telah diuji aktivitas antimikroba dengan metode Kirby-Bauer dan aktivitas sitotoksik dengan menggunakan metode Brine Shrimp Lethality Test (BSLT). Kulit buah T. cacao sebanyak 500 gram dimaserasi dengan air, kemudian dipartisi dengan n-heksana, etil asetat dan diekstraksi dengan metanol hingga diperoleh ekstrak Theobroma cacao water (TCW), Theobroma cacao n-heksana (TCH), Theobroma cacao etil asetat (TCE), Theobroma cacao metanol (TCM) dan Theobroma cacao water partisi (TCWP) dengan berat dan % rendemen secara berturut-turut yaitu 167,01 g (33,401%); 0,0675 g (0,04 %); 0,1711 g (0,102%); 1,478 g (0,885%) dan 2,676 g (1,602%). Hasil uji fitokimia menunjukkan bahwa ekstrak TCW, TCM dan TCWP mengandung senyawa alkaloid, flavonoid, saponin dan fenolik, ekstrak TCE mengandung senyawa alkaloid, flavonoid, terpenoid dan fenolik, sedangkan ekstrak TCH mengandung senyawa terpenoid dan steroid. Ekstrak TCE, TCM dan TCWP memiliki aktivitas antimikrobial terhadap bakteri Stapylococcus aureus dengan diameter zona hambat secara berturut-turut sebesar 6,13 mm (10%) dan 6,62 mm (20%); 6,37 mm (20%); 6,1 mm (10%) dan 6,55 mm (20%). Ekstrak TCE memiliki aktivitas antimikrobial terhadap bakteri Escherichia coli dan jamur Candida albicans dengan diameter zona hambat sebesar 6,52 mm dan 11,71 mm pada konsentrasi 20%. Ekstrak TCM dan TCE memiliki aktivitas sitotoksik yang kuat dengan nilai LC50 yaitu 74,1 ppm dan 110,9 ppm.Kata kunci : Kulit Buah Kakao (Theobroma cacao L.), Antimikroba, Toksisitas, Brine Shrimp Lethality Test (BSLT