A sample of ethanolic extracts of the husk of Theobroma cacao L. was scru-tinized using a UHPLC/DAD/MS Thermo scientific Dionex Ultimate 3000 RS coupled to a Thermo scientific LTQ XL mass spectrometer. In addition, about seven different chemical compounds were tentatively identified in this species based on chromatography retention time (Rt), UV and MS/MS spectra and compared with those of isolated authentic compound and literature data. Information obtained from these studies can be used as markers in the identification and standardization of this plant as a herbal remedy and also towards monograph development on the plant.
Cite this paper
González, J. , Pérez, D. , Gómez, E. , Salgado, D. D. L. C. and Monan, M. (2019). UHPLC-DAD-ESI-MS/MS Analysis of Flavonoids from Ethanolic Extracts of Theobroma cacao Husk in Cuba. Open Access Library Journal, 6, e5439. doi: http://dx.doi.org/10.4236/oalib.1105439.
FAOSTAT (2017) Cocoa Beans Production in 2016, Crops/World Regions/Cocoa beans/Production Quantity from Pick Lists. United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT).
Nguyen, V.T. and Nguyen, N.H. (2017) Proximate Composition, Extraction, and Purification of Theobromine from Cacao Pod Husk (Theobroma cacao L.). Technologies, 5, 14. https://doi.org/10.3390/technologies5020014
Sangronis, E., Soto, M.J., Valero, Y. and Buscema, I. (2014) Cascarilla de cacao venezolano como materia prima de infusiones. Archivos Latinoamericanos de Nutrición, 64.
PadIlla, F.C., Cabrera, A.B. and Andueza, I. (2015) Evaluación de las propiedades antioxidantes y calidad microbiológica de un exfoliante corporal a base de cáscara de cacao (Theobroma cacao). Revista Facultad de Farmacia, 78, 71-76. https://doi.org/10.24054/16927125.v2.n2.2017.2970
Gómez-Juaristi, M., González-Torres, L., Bravo, L., Vaquero, M.P., Bastida, S. and Sánchez-Muniz, F.J. (2011) Efectos beneficiosos del chocolate en la salud cardiovascular. Nutricion Hospitalaria, 26, 289-292.
Franco Agurto Gianella Lisbeth y Suárez Quirumbay Karen Belén (2014) Determinación del Contenido de Polifenoles y Actividad Antioxidante de una Bebida Láctea Elaborada a Base de Residuos Agroindustriales de Cacao, Café y Naranja. TESIS DE GRADO Previa a la obtención del Título de: INGENIERAS EN ALIMENTOS. GUAYAQUIL—ECUADOR. https://doi.org/10.4067/s0718-07642017000400005
González, J., Pérez, D., Gutiérrez, Y.I., Scull, R., Gómez, E., Salgado, D. de la C. and Monan, M. (2018) Pharmacognostic and Physicochemical Studies of Theobroma cacao Bean Husk in Cuba. International Invention of Scientific Journal, 2, 262-267.
González, J., Bécquer, M.A., Soledispa, P.A. and Monan, M. (2018) UHPLC-DAD-ESI-MS/MS Analysis of Gossypitrin Sample from Talipariti elatum (Sw.) with Antioxidant and Neuroprotective Effects. Sumerianz Journal of Agriculture and Veterinary, 1, 70-75. https://doi.org/10.25125/engineering-journal-ijoer-sep-2017-20
Simirgiotis, M.J. (2013) Antioxidant Capacity and HPLC-DAD-MS Profiling of Chilean Peumo (Cryptocarya alba) Fruits and Comparison with German Peumo (Crataegus monogyna) from Southern Chile. Molecules, 80, 2061-2080. https://doi.org/10.3390/molecules18022061
Cuéllar García, A.O. (2010) Obtención Del Extracto Polar Etanol: Agua (1:1) de La Cáscara de Cacao y Evaluación de Su Actividad Antibacteriana. Universidad Tecnológica de Pereira, Facultad de Tecnologías, Escuela de Química, Pereira, Colombia. https://doi.org/10.17151/luaz.2017.44.9
Vázquez-Ovando, A., Ovando-Medina, I., Adriano-Anaya, L., Betancur-Ancona, D. and Salvador-Figueroa, M. (2016) Cacao Alkaloids and Polyphenols: Mechanisms That Regulate Their Biosynthesis and Its Implications on the Taste and Aroma. Archivos Latinoamericanos de Nutrición, 66, 239-254. https://doi.org/10.7287/peerj.preprints.1587v2
