Antioxidant Activity Of Cacao Pod Husk Extract (Theobroma cacao L.) AT Temperature And Storage Time Treatment

Abstract

This research was conducted to determine the effect of temperature and time of storage on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that could maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which were grouped into 2 groups based on the time of experiment conducted and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)℃, cold temperature (5 ±2)℃ and frozen temperature (-10 ±2)℃. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and time of storage had a very significant effect on total phenol, total flavonoid, and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid, and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment combination was the frozen storage (-10 ±2)℃ for a week with characteristic total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.