Theobroma cacao L. Bean Contributes to Periodontal Tissue Repair: A Phytochemical and LCMS-MS Investigation

Periodontal tissue repair is a complex process involving inflammation, angiogenesis, and remodeling of connective tissue, periodontal ligament (PDL), and alveolar bone. Oxidative stress plays a pivotal role in periodontal tissue breakdown, and antioxidants may help counteract reactive oxygen species. Cacao beans contain bioactive compounds that may reduce inflammation, promote tissue healing and regeneration, and exhibit antioxidant activity. However, the mechanisms by which plant-derived compounds modulate the complex processes involved in periodontal tissue repair still need to be studied further. This study aimed to investigate the composition of cacao beans by identifying its proximate composition, phytochemical profile, and antioxidant capacity. This study also determined the proportions of methylxanthines and flavanol compounds using liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. The sample used in this study was the Javanese cacao bean (Bulk cacao). The cacao bean was evaluated using proximate analysis, phytochemical identification, antioxidant activity assessment, and LC-MS/MS analysis. The proximate analysis revealed that Bulk cacao contained 13.23% protein, 50.52% fat, 5.20% water, 3.27% ash, and 27.78% carbohydrates. Phytochemical quantification showed that the extract contained 11.69% total phenolic, 0.03% flavonoid, 2.69% tannin contents, and 101.94 µg/g of inhibitory concentration 50 (IC50). Four methylxanthines and 12 flavan-3-ols compounds were identified in this extract. Furthermore, Bulk cacao contained 0.13% caffeine, 0.14% catechin, and 0.41% epicatechin. Overall, this study demonstrated that Bulk cacao is enriched with flavan-3-ols and methylxanthines, which may effectively support periodontal tissue repair.