Table 2.

Total phenolic content of cocoa plant part extracts.

Plant Part	Total Phenolic Content * (g GAE/100 g Extract)
Leaf	13.3 ± 0.2 b
Bark	15.4 ± 0.1 c
Husk	8.7 ± 0.4 d
Unfermented shell	1.5 ± 0.1 a
Fermented shell	4.3 ± 0.3 e
Pith	1.2 ± 0.1 a
Root	22.0 ± 1.1 f
Cherelle	19.6 ± 0.3

* Values are means of three replicate samples (n = 3). Data are presented as the mean ± SEM. Superscript letters indicate significant difference according to the Tukey honest significant difference test (p < 0.05). GAE, gallic acid equivalents.