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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Pelita Perkebunan
ariza budi tunjung-sari, ariza budi
Indonesian Coffee and Cocoa Research Institute
Agriculture, Biological Sciences & Forestry Environmental Science

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Cocoa extract has activity on selectively killing of breast cancer cells line tunjung-sari, ariza budi; Mahriani, Mahriani; Tiningrum, Gusti Agung Perias; Wahyudi, Teguh; Jati, Misnawi
Journal of Tropical Life Science Vol 5, No 3 (2015)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.05.03.04

Abstract

Effect of the cocoa crude extract on mortality of breast cancer cell lines i.e. MCF-7, T47D and normal cell (Vero), was observed. Crude cocoa extract prepared from a freshly dried cocoa bean that was containing 14% catechin and 0.6% caffeine. Catechin and caffeine content were modulated to 2-folds (28% catechin or 1.2% caffeine) and 3-folds (42% catechin or 1.8% caffeine) by adding pure compounds. Extracts were dissolved in dimethylsulfoxide (DMSO) at concentrations ranging from 200 to 1600 μg/ml. The positive control was doxorubicin (0.5-16 μg/ml in DMSO). Cell lines (MCF-7, T47D, and Vero) were incubated in test sample for 24h at 37°, prior to 3-(4,4-dimetylthiazole-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The absorbance of each well was measured at 550 nm, and lethal concentration (LC50) was calculated. The cocoa extract induced mortality of breast cancer cell lines but not in Vero cells. The effect on MCF-7 was greater than on T47D, given the LC50 was 1236 μg/ml (MCF-7) and 1893 μg/ml (T47D). Cytotoxic potential of cocoa extract was much lower than doxorubicin whose LC50 was0,777 μg/ml (MCF-7) and 0,082 μg/ml (T47D). Increasing catechin content to 2-folds did not significantly affect LC50 value, but 3-folds catechin content reduced LC50 to 1021 μg/ml. Meanwhile increasing caffeine content to 2-folds significantly reduced LC50 to 750 μg/ml, however, 3-fold content resulted in slightly higher LC50 at 780 μg/ml. This indicates that cocoa extract have anti-cancer potential, and purification may improve this property .
Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process Tunjung-Sari, Ariza Budi; Prameswari, Fitrih Salsabilah; Belgis, Maria; Amilia, Winda
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.514

Abstract

Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute withthe highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
Co-Authors Gusti Agung Perias Tiningrum, Gusti Agung Perias Mahriani Mahriani Maria Belgis Misnawi Jati Prameswari, Fitrih Salsabilah Teguh Wahyudi Winda Amilia