Authors: Hannim, H. H. and Mohamat Yusof M.

Journal Issue: Malaysian Cocoa Journal, Volume 15(2)/2023

Keywords: Antimicrobial, Antioxidant, Bioactives peptide, Cocoa pod husk, Protein

Published On: 27/10/2023


This study was carried out to examine the bioactive protein hydrolysate from cocoa pod husk, as a source of value added ingredients. At the initial stage of the study, four clones from two different topographic areas were selected for protein screening analysis. Three of the four clones with the highest protein content, which have the potential to contain bioactive protein compounds, were selected for further analysis. To extract the protein, an alkaline based extraction procedure was performed using a 1:30, ratio of alkaline solution (pH 11), to cocoa pod husk (CPH). The extract was then defatted using petroleum ether and freeze-dried after removing the solvent. The drying method is taken into account to prevent the available proteins from being denatured. The extracted cocoa pod husk (CPHP) contained from 7 to 10% of the crude protein content. Then CPHP was hydrolyzed with enzymatic hydrolysis. To obtain optimal results, alkaline enzymes were more suitable to be used to hydrolyze cocoa pod husk proteins. To determine the antioxidant properties of the resultant hydrolysates, antiradical, DPPH and ABTS, and reducing power, FRAP value assays were carried out. The results of the analysis obtained showed that CPHP from the PBC 159 clone was able to trap free radicals, and it was significantly different (p <0.05) compared to the other two clones. In addition, hydrolysate from clone PBC 159 was also able to lower the oxidation component.

Malaysian Cocoa Journal

Volume 15(2)/2023

ISSN 1675-5650