Determination of the antioxidant effect of cocoa husk powder on lipoperoxidation in biological systems

Abstract

Biomolecules such as: DNA, proteins, lipids (lipid peroxidation) are altered during oxidative stress where molecules (malondialdehyde) are released product of the decomposition of endoperoxides creating diseases. This work was based on the determination of the antioxidant capacity of the husks of cocoa on the lipid peroxidation in biological systems using TBARS methodology. Quality control analysis were performed, for the quantification of malondialdehyde, 6 groups with 4 animals were formed, I-control, II-induction, III - vitamin A, IV. V.VI - flour (100, 50 and 25 mg/kg), 24 hours earlier acetylsalicylic acid was administered as lipid peroxidation inducer, livers were extracted, a homogenate was prepared to react with TBA producing a colored complex, determining absorbance at 535 nm. Microbiological results determined absence of microorganisms, physicochemical results determined absence of flavonoids and polyphenols 1748 AGE mg / 100g. In 25, 50, 100 mg/kg dose, the reduction of malondialdehyde was: 0.322, 0.261,0.418 µM respectively.