Abstract
BIOACTIVE COMPOUNDS OF COCOA SEEDS (THEOBROMA CACAO L.): LITERATURE REVIEW
*Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama, Rifa Azzahra, Shobir Muntahal Maqsudi, Noorul Syuhada
ABSTRACT
Cocoa (Theobroma cacao L.) is a leading plantation commodity in Indonesia and is the main ingredient in chocolate production. The types of cocoa that are popularly used are criollo, forastero, and trinitario. The purpose of this review is to provide information about the bioactive compounds contained in cocoa and their health benefits. This review discusses the bioactive compounds contained in the seeds, seed coat, and skin of the cocoa pod. The bioactive compounds contained in cocoa are polyphenols and alkaloids. Polyphenols that areabundant in cocoa are a class of flavonoids, such as catechins, epicatechins, epigallocatechins, gallocatechins, proanthocyanidins, and anthocyanins. While the alkaloids commonly found in cocoa are theobromine and caffeine. Bioactive compounds derived from cocoa can be used as antioxidants, anti-inflammatory, antihypertensive and antidiabetic.
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