Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content
Cocoa beans (Theobroma cacao L.) have been a subject of interest among researchers for their bioactive properties. The bioactive properties of cocoa beans are mainly contributed by flavonol compounds that possess antioxidant properties. The antioxidant properties of cocoa beans help fight free radic...
| Main Authors: | , , , |
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| Format: | Proceedings |
| Language: | English English |
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Faculty of Science & Natural Resources, UMS
2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/40626/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40626/2/FULL%20TEXT.pdf |
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| author | Ong, Dilys Jin Mei Chong, Beatrice Chee Leong Mohd Sani Sarjadi Mohd Hafiz Abd Majid |
| author_facet | Ong, Dilys Jin Mei Chong, Beatrice Chee Leong Mohd Sani Sarjadi Mohd Hafiz Abd Majid |
| author_sort | Ong, Dilys Jin Mei |
| collection | UMS |
| description | Cocoa beans (Theobroma cacao L.) have been a subject of interest among researchers for their bioactive properties. The bioactive properties of cocoa beans are mainly contributed by flavonol compounds that possess antioxidant properties. The antioxidant properties of cocoa beans help fight free radicals and prevent or delay oxidative stress-related illness. The total phenolic content, total flavonoid content, and antioxidant activity of selected cocoa bean clones in Kota Marudu, Sabah, namely PBC 154, PBC 123, and MCB 2, were evaluated in this study. The extraction of cocoa beans was carried out with water and 70% ethanol. In comparison to water extract, the ethanolic extract produced better results. The ethanolic extract of cocoa MCB 2 had the highest antioxidant capacity, while cocoa PBC 154 had the least. The total phenolic and flavonoid content of both aqueous and ethanolic extracts showed a similar trend, with MCB 2 having the highest concentration and PBC 154 having the lowest. |
| first_indexed | 2024-09-24T00:51:24Z |
| format | Proceedings |
| id | ums.eprints-40626 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:51:24Z |
| publishDate | 2022 |
| publisher | Faculty of Science & Natural Resources, UMS |
| record_format | dspace |
| spelling | ums.eprints-406262024-08-13T02:24:35Z https://eprints.ums.edu.my/id/eprint/40626/ Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content Ong, Dilys Jin Mei Chong, Beatrice Chee Leong Mohd Sani Sarjadi Mohd Hafiz Abd Majid QK1-989 Botany TX642-840 Cooking Cocoa beans (Theobroma cacao L.) have been a subject of interest among researchers for their bioactive properties. The bioactive properties of cocoa beans are mainly contributed by flavonol compounds that possess antioxidant properties. The antioxidant properties of cocoa beans help fight free radicals and prevent or delay oxidative stress-related illness. The total phenolic content, total flavonoid content, and antioxidant activity of selected cocoa bean clones in Kota Marudu, Sabah, namely PBC 154, PBC 123, and MCB 2, were evaluated in this study. The extraction of cocoa beans was carried out with water and 70% ethanol. In comparison to water extract, the ethanolic extract produced better results. The ethanolic extract of cocoa MCB 2 had the highest antioxidant capacity, while cocoa PBC 154 had the least. The total phenolic and flavonoid content of both aqueous and ethanolic extracts showed a similar trend, with MCB 2 having the highest concentration and PBC 154 having the lowest. Faculty of Science & Natural Resources, UMS 2022 Proceedings PeerReviewed text en https://eprints.ums.edu.my/id/eprint/40626/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/40626/2/FULL%20TEXT.pdf Ong, Dilys Jin Mei and Chong, Beatrice Chee Leong and Mohd Sani Sarjadi and Mohd Hafiz Abd Majid (2022) Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content. https://www.ums.edu.my/fssa/index.php/research/conference-publication |
| spellingShingle | QK1-989 Botany TX642-840 Cooking Ong, Dilys Jin Mei Chong, Beatrice Chee Leong Mohd Sani Sarjadi Mohd Hafiz Abd Majid Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title | Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title_full | Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title_fullStr | Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title_full_unstemmed | Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title_short | Comparative Study of Selected Cocoa Clones (PBC 154, PBC 123, MCB 2) From Kota Marudu for Antioxidant Capacity, Total Phenolic and Flavonoid Content |
| title_sort | comparative study of selected cocoa clones pbc 154 pbc 123 mcb 2 from kota marudu for antioxidant capacity total phenolic and flavonoid content |
| topic | QK1-989 Botany TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/40626/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40626/2/FULL%20TEXT.pdf |
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