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Misnawi Misnawi
Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember
Agriculture, Biological Sciences & Forestry

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Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract Ariza Budi Tunjung Sari; Misnawi Misnawi; Pratiwi Pudjiastuti; Afaf Baktir
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 2 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i2.317

Abstract

Chocolate is associated with calm and happy feelings. However little is found to demonstrate if this effect is induced by active ingredient in cocoa ratherthan the sweetness of chocolate. In this study we tested the effect of cocoa on the depressive behavior of female rats suffering from estrogen deficiency. Twentyfemale rats aged seven weeks old were ovariectomized to remove the estrogen source. The rats were distributed into four groups and undergoing three dayoral administration of 1g/kg body weight (bw) cocoa powder, 1g/kg bw cocoa extract, 1 mg/kg bw estradiol valerate and 1 mL/kg bw vehicle (olive oil). Anothergroup of rats having intact ovaries received 1 mL/kg bw drinking water. The rats were undergoing forced swimming test (FST) one day before treatment and after treatment and the immobility time was recorded. No significant difference was found on the after-treatment immobility time across groups. However, all the rats in the vehicle group developed longer immobility time after-treatment compared with the result from before-treatment test, suggesting that depression had occurred in ovariectomized rats receiving no active substances. In the other hand, very few rats had greater after-treatment immobility time in the cocoa powder and estradiol valerate groups. In the cocoa extract group, all the rats had shorter immobility time after treatment when it is compared with before treatment time. We conclude that compounds in cocoa have certain extent of estrogenic activity that affects emotional state.
Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation Muhammad Isa Dwijatmoko; Budi Nurtama; Nancy Dewi Yuliana; Misnawi Misnawi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 2 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i2.319

Abstract

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.
Co-Authors Afaf Baktir Ariza Budi Tunjung Sari Budi Nurtama Muhammad Isa Dwijatmoko Nancy Dewi Yuliana Pratiwi Pudjiastuti