CAPABILITY OF COCOA BEANS EXTRACT IN FERRIC REDUCTION AND QUENCHING OF FREE RADICALS
Authors: Samuel Yap Kian Chee, Arief Huzaimi, M.Y., Chin, H.H., Nur Azilah, A., Nor Haslita, I., Sarini, H.
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Cocoa, antioxidant, ferric reduction, free radical quencher
Published On: 10/05/2022
Abstract
The ability of cocoa beans extract in antioxidant were tested and compared between its ability to reduce ferric to ferrous and number of free radicals removed from organic chemical compound 2,2-diphenyl-1-picrylhydrazyl. This study revealed that freeze dried cocoa beans aqueous extract of 50ppm was able to reduce 1.8 μmol/L of ferric to ferrous. Concentration below 20 ppm generally was not ideal in reducing Fe(III) to Fe(II). Whereas, at concentration of 45ppm freeze dried cocoa beans aqueous extract was estimated able to remove 77% available free radicals from 0.0003mM DPPH.