Phytochemical screening and evaluation of antihyperglycemic effects of a local variety of Cacao (Theobroma cacao L.) seed extract in streptozotocin-induced hyperglycemic mice

This study aimed to screen phytochemical constituents and evaluate the antihyperglycemic effects of a locally-grown cacao plant, Theobroma cacao, in streptozotocin (STZ) induced hyperglycemic mice. Cacao seeds are commonly used in the preparation of cocoa powder and chocolate production. Fresh (FR) cacao seed extracts and fermented (FE) cacao seed extracts were tested. Cacao seeds were collected, washed, sun dried and roasted. One preparation was fermented before sun drying and roasting. Seeds were defatted in petroleum ether and extracted in aqueous ethanol. When solvent extracts of FR and FE seeds at a dose of 100mg/kg bw, 250mg/kg bw and 500mg/kg bw were given to hyperglycemic mice significant (P<0.0001) antihyperglycemic activity was observed. Phytochemical screening of FR and FE seed extracts revealed the presence of alkaloids, flavonoids, steroids, tannins, saponins, terpenoids, cuomarins and xanthoproteins. Total flavonoid content (mg quercetin/g) and total steroid content (mg cholesterol/g) were higher in FE seed extracts, while total phenolic content (mg gallic/g) was higher in FR seed extracts. The antihyperglycemic activity was also exhibited during the oral glucose tolerance test (OGTT).