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Samuel Yap Kian Chee

Samuel Yap Kian Chee

Malaysian Cocoa Board,Malaysia

Title: Free Radicals Scavenging Capability from Different Fractions of Cocoa Fresh Beans Aqueous Extract

Biography

Biography: Samuel Yap Kian Chee

Abstract

Cocoa fresh beans aqueous extract shows high free radicals scavenging capability from various studies based on DPPH assay. Studies also showed that cocoa fresh beans aqueous extract contains few compounds which were believed contributing to the free radicals scavenging property. Nevertheless, report on which compounds or fractions from this cocoa fresh beans extract appears to be major sources in the free radicals scavenging capability is limited.

Cocoa fresh beans were extracted by water incubation at 80oC for 15 minutes. The extract was fractioned using LC-Prep system fixed with C18 (21.2 x 150mm) column and DAD detector at 280nm wavelength. Each fractions were dried under nitrogen stream at 80oC and reconstituted with 2ml distilled water. Free radicals scavenging capability of the extract and its fractions were determined based on 0.06 mM DPPH solution.

Results showed that the cocoa fresh beans extract contains four prominent fractions as detected and isolated by LC-Prep., namely fraction 1 to fraction 4. From this four fractions, only fraction 1 and fraction 2 showed positive result in free radicals scavenging capability. Fraction 1 and fraction 2 were identified as catechin and epicatechin respectively based on their retention time and mass spectrum.