Development of a cocoa-based cream (Theobroma cacao), to take advantage of its anti-inflammatory properties in Ecuador

Abstract

Ecuadorian cocoa is recognized worldwide for its marked characteristics of aroma and color. In addition, all derivatives are being given importance for their high health benefits. In this sense the objective of this work was: to develop a cream based on cocoa (Theobroma cacao), to take advantage of its anti-inflammatory properties. Therefore, bromatological analyses were made to the cocoa bean, in the same way the levels of flavonoids of the cocoa mass were analyzed. Also, different levels of cocoa butter were studied in combination with plantain infusion to obtain anti-inflammatory cream. Finally, the anti-inflammatory effect was studied by means of an analysis of the length of healing in wounds caused to young guinea pigs. After analysis, the physical and chemical characteristics of the raw material contrast with the data permitted by the NTE INEN 176 and 620 standards. In the analysis of total flavonoids such as quercetin, the 3 values obtained showed to have a great antioxidant potential. In the analysis of the anti-inflammatory effect, treatment 4 (A2B2) (54% cocoa butter + 27,89% Plantain infusion) proved to be the best, and even superior to traditional creams.