PHYTOCHEMICAL CHARACTERIZATION OF COCOA POD HUSK (Theobroma cacao L.)

Cocoa (Theobroma cacao L.) pod husk, the main residue generated when the fruits are opened to remove the beans, is usually discarded, although its chemical composition remains little explored. Among its constituents, secondary metabolites stand out, as they are associated with antioxidant, antimicrobial, and functional properties that may guide the use of this material in the food, pharmaceutical, and cosmetic industries. Identifying these classes of compounds is the first step toward turning the husk into a value-added raw material. Phytochemical screening serves this purpose as a simple, low-cost qualitative method that indicates which classes are present and guides quantitative analyses. In this context, this study aimed to characterize the phytochemical profile of cocoa pod husk (T. cacao L.) and to discuss its potential for technological applications and as a source of bioactive compounds. Husks collected from small-scale farmers in Barrolândia, Tocantins, Brazil, were washed, dried (48 h, 60 °C), ground, and sieved (100 mesh). The residual moisture content of the powder was determined gravimetrically in triplicate after oven drying for 2 h. The resulting powder (10 g) was macerated in 100 mL of 70% hydroethanolic solution (1:10, w/v), and the extract was analyzed by qualitative phytochemical screening according to the methodology described by Salgado et al. (2024) to detect ten classes of compounds: tannins, saponins, catechins, lactones, purines, coumarins, flavonoids, polysaccharides, alkaloids, and glycosides. Results were recorded as presence (+) or absence (−) of each class. The powder showed a residual moisture content of 3.83 ± 0.29%. Of the ten classes evaluated, five (50%) were detected: saponins, coumarins, flavonoids, alkaloids, and glycosides. Tannins, catechins, lactones, purines, and polysaccharides were not detected. Flavonoids and coumarins are phenolic compounds associated with antioxidant activity, indicating the potential of the husk as a source of natural antioxidants. Saponins are amphiphilic compounds that may influence technological properties such as emulsifying and foaming capacity, while alkaloids and glycosides reinforce the potential of the husk as a source of compounds of nutraceutical interest. The absence of tannins and catechins, frequently reported in cocoa-derived products, may be related to the characteristics of the plant tissue analyzed, since these compounds are concentrated mainly in the beans. It is concluded that cocoa pod husk is a source of secondary metabolites with bioactive potential and technological interest, which supports its use as a raw material for value-added products. Future studies should identify and quantify individual phenolic compounds and flavonoids by chromatographic techniques such as high-performance liquid chromatography (HPLC), evaluate antioxidant activity, and explore the application of cocoa pod husk in food products. The authors thank CAPES (Finance Code 001) and FINEP for financial support.