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Potencial antibacteriano del extracto etanólico de pericarpio de cacao (Theobroma cacao L.) sobre Staphylococcus aureus y Escherichia coli
Resumen
El pericarpio de cacao constituye un producto de desecho en la industria del cacao, sin embargo, éste posee una gran can-tidad de compuestos bioactivos de alto potencial antibacteriano. El objetivo de esta investigación fue evaluar el potencial antibacteriano del extracto etanólico del pericarpio de cacao (Theobroma cacao L.) sobre Staphylococcus aureus y Es-cherichia coli. La extracción etanólica se realizó por digestión (Soto Hernández et al., 2019). Se establecieron cuatro (4) concentraciones (25 mg/mL, 50 mg/mL, 75 mg/mL, y 100 mg/mL) y un control negativo (agua destilada esterilizada). Se utilizó el método de pocillo o Agar well diffusion method (Balouiri et al., 2016). Los resultados mostraron que la bacteria S. aureus fue mucho más sensible al extracto etanólico de pericarpio de cacao (EPC) que E. coli, arrojando promedios de halos de inhibición de 10,8 y 13,53 mm a la concentración de 50 mg/mL y 75 mg/ml, a diferencia de E. coli con promedios de 9,88 y 9,46 mm a las mismas concentraciones. La concentración con mayor poder inhibitorio sobre ambas bacterias fue aquella de 100 mg/mL, arrojando valores promedios de halos de inhibición de 14,84 y 17,68 mm sobre E. coli y S. aureus respecti-vamente. Estos resultados demuestran que el EPC posee un alto poder antibacteriano sobre bacterias Gram positivas y Gram negativas, siendo las primeras más susceptibles a este antimicrobiano natural. En vista de las propiedades antibac-terianas observadas, el EPC tiene el potencial de desarrollarse como un agente antimicrobiano natural en la con-servación de alimentos.
Recibido: 18 de enero de 2026
Aceptado: 10 de marzo de 2026
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