Standardization parameters for cocoa pods (Theobroma cacao L.)

Background: Cocoa (Theobroma cacao L.) pods are a waste from chocolate production which has medicinal benefits. Cocoa pods have scientifically proved to have pharmacological activities. Objective: Standardization of plants to be used as medicine is required to control the quality and ensure the safety, efficacy, and quality. Methods: Data on the standardization parameters of cocoa pods were collected from journals published during the period 2010-2020 by searching in Google, Google Scholar, and Research Gate. Results: Standardization parameters of cocoa pods consisted of macroscopic and microscopic examinations, ash content, solute concentration in solvents, phytochemical screening, and thin layer chromatography. Conclusion: Macroscopic examination showed that the skin of cacao fruit has a brownish-yellow color and purplish red, a specific odor, and a bitter taste with four forms, namely amelonado, angoleta, cundeamor, and calabacil. Microscopic examination showed a collection of stone cells and hair covering. The moisture content of cocoa pods fulfills the requirement which is below 10%. The total ash content is 5.80 - 7.41, and the acid-insoluble ash content is 0.45 - 0.64. The concentration of solute in water is higher than in ethanol with 22.69 and 5.21, respectively. The phytochemical screening showed that cocoa pods have flavonoids, saponins, quinones, tannins, steroids, triterpenoids, monoterpenes, and sesquiterpenes. The thin-layer chromatography indicated the presence of phenolic compounds, catechol tannins, flavonoids, and terpenoids. Keywords: Cocoa pods, standardization, Theobroma cacao