Zainal Baharum

University Putra Malaysia

Title: Anticancer agents from non edible parts of Theobroma cacao



In order to establish anticancer and antioxidant properties from the nonedible of cocoa (Theobroma cacao) plant parts,the studies on cocoa leaf, bark, husk, shell (fermented), shell (unfermented), pith, root and cherrelewere performed by extracting in methanol to obtained crude extracts. In this study, antioxidant activitywas determined using DPPH method, total phenolics content was performed using Folin-Ciocalteu method, antilipid peroxidation was determined using MDA method and anticancer activities were evaluated using MTT method. The extract with potent anticancer activity was further fractionated using bioassay guided fractionation and identified using GCMS. Based on the EC50 values cocoa root extract showed the highest antioxidant activityabout 358.33 ± 6.96 µg/ml. However, no EC50 values were obtained from cocoa husk, shell (unfermented), shell (fermented) and pith extract. Cocoa root extract was found to be highest for total phenolics content about 22,000.00 ± 1069.27 mg/100 g extract. At the maximum concentration of 10 mg/ml only cocoa cherrele extract showed antilipid peroxidation activity about 10.39 ±1.09 % but other extracts demonstrated no activity. The MTT assay revealed that the cocoa leaf extract presented the highest anticancer activity with moderately active against breast estrogen receptor positive (MCF7) cancer cell line with IC50 value was 41.43 ± 3.26 µg/ml. Subfraction (II/SF7) of cocoa leaf extract was the most active against MCF7 and more than 6 major of synergistic active compounds were identified using GCMS. From this study also, result demonstrated that plant extract possesses a cytotoxic effect on cancer without causing toxicity to normal cells.