In vitro Evaluation of Antioxidant and Anti-sickling properties of Theobroma Cacao (Sterculiaceae) extracts from East and South regions in Cameroon

Abstract

Background: Sickle cell anaemia (SCA) is a genetic disease associated with increased mortality in Africa. It generates polymerization of haemoglobin, free radicals proliferation and antioxidants deficiencies. SCA management still needs new and safe drugs. The aim of this study is to evaluate the antioxidant and anti-sickling properties of cocoa extracts from two localities of Cameroon.

Methods: T. cacao beans were collected in Bertoua and Mbalmayo/Ebolowa. They were dried, ground and then extracted with a mixture of ethanol/water (70/30), pH 3. The antioxidant activity of Mbalmayo/Ebolowa cocoa bean extract (EFCM) and Bertoua cocoa bean extract (EFCB) were determine by measuring some phenolic group content, the DPPH°, NO°, OH° scavenging property and the total antioxidant capacity (FRAP). Moreover, the antisickling and the red blood cells (RBC) stabilization of extracts was performed.

Results: EFCM and EFCB extracts showed a high level of total polyphenols, flavonols respectively, an increase ferric ions reducing antioxidant power (FRAP), a strong radical scavenging properties, with IC_50s between 4.17 and 6.75 μg/mL. EFCM extract showed a better ability to reduce RBC sickling and to protect the erythrocyte membrane from haemolysis.

Conclusions: These results suggest that cocoa beans extracts from these two regions, mainly EFCM, could be used in the management of sickle cell anaemia.