Cd and Pb in cocoa beans occurrence and effects of chocolate processing

The aim of this study was to quantify Cd and Pb levels in cocoa beans from three cocoa producing regions of the world, along with their derived products (liquor, cocoa powder and cocoa butter). The contaminants were determined by inductively coupled plasma optical emission spectrometry (ICP OES) and two sample preparation procedures were evaluated: microwave assisted acid digestion and dry ashing. The limits of detection and quantification for Cd and Pb were 0.5 and 1.5 μg kg􀀀 1 and 7.0 and 22 μg kg􀀀 1, respectively. The study examined 90 samples of cocoa beans and the concentration range found for Cd was <0.0015–1.598 mg kg􀀀 1 and for Pb was <0.022–2.528 mg kg􀀀 1. In 8% (Cd) and 66% (Pb) of the samples, levels detected were higher than the maximum allowed limits. Dry ashing decomposition method was shown to be adequate to the determination of Cd and Pb levels in cocoa beans and their derivatives, with satisfactory results for accuracy and precision. High levels of Pb and Cd were found in beans from Brazil and Ecuador, respectively. The derived products obtained in the process showed Cd levels between <0.0015 and 0.118 mg kg􀀀 1 and Pb between <0.022 and 0.136 mg kg􀀀 1. A tendency of the inorganic contaminant to remain in the non lipidic fractions of the beans (cocoa powder) was observed. The ingestion of chocolate produced from contaminated beans can contribute to consumer exposure to inorganic contaminants, exceeding Cd PTMI for children. The use of cocoa beans from different regions (blends) in the manufacture of cocoa products can be an alternative in reducing the levels of these contaminants in the final product intended for consumption.

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Main Authors: Oliveira, Ana, Milani, Raquel, Efraim, Priscilla, Morgano, Marcelo, Tfouni, Silvia
Format: Texto biblioteca
Published: Amsterdam, Netherlands Elsevier 2021
Subjects:Theobroma cacao, Cadmium, Lead, chocolate, ICP OES, inorganic contaminants,
Online Access:https://drive.google.com/drive/folders/1P0FjhjjMdHshCoUcAqbLvVzTpKiwWCka?usp=sharing
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spelling KOHA-OAI-BVE:1504702022-11-08T23:58:31ZCd and Pb in cocoa beans occurrence and effects of chocolate processing Oliveira, Ana Milani, Raquel Efraim, Priscilla Morgano, Marcelo Tfouni, Silvia textAmsterdam, Netherlands Elsevier2021The aim of this study was to quantify Cd and Pb levels in cocoa beans from three cocoa producing regions of the world, along with their derived products (liquor, cocoa powder and cocoa butter). The contaminants were determined by inductively coupled plasma optical emission spectrometry (ICP OES) and two sample preparation procedures were evaluated: microwave assisted acid digestion and dry ashing. The limits of detection and quantification for Cd and Pb were 0.5 and 1.5 μg kg􀀀 1 and 7.0 and 22 μg kg􀀀 1, respectively. The study examined 90 samples of cocoa beans and the concentration range found for Cd was <0.0015–1.598 mg kg􀀀 1 and for Pb was <0.022–2.528 mg kg􀀀 1. In 8% (Cd) and 66% (Pb) of the samples, levels detected were higher than the maximum allowed limits. Dry ashing decomposition method was shown to be adequate to the determination of Cd and Pb levels in cocoa beans and their derivatives, with satisfactory results for accuracy and precision. High levels of Pb and Cd were found in beans from Brazil and Ecuador, respectively. The derived products obtained in the process showed Cd levels between <0.0015 and 0.118 mg kg􀀀 1 and Pb between <0.022 and 0.136 mg kg􀀀 1. A tendency of the inorganic contaminant to remain in the non lipidic fractions of the beans (cocoa powder) was observed. The ingestion of chocolate produced from contaminated beans can contribute to consumer exposure to inorganic contaminants, exceeding Cd PTMI for children. The use of cocoa beans from different regions (blends) in the manufacture of cocoa products can be an alternative in reducing the levels of these contaminants in the final product intended for consumption.The aim of this study was to quantify Cd and Pb levels in cocoa beans from three cocoa producing regions of the world, along with their derived products (liquor, cocoa powder and cocoa butter). The contaminants were determined by inductively coupled plasma optical emission spectrometry (ICP OES) and two sample preparation procedures were evaluated: microwave assisted acid digestion and dry ashing. The limits of detection and quantification for Cd and Pb were 0.5 and 1.5 μg kg􀀀 1 and 7.0 and 22 μg kg􀀀 1, respectively. The study examined 90 samples of cocoa beans and the concentration range found for Cd was <0.0015–1.598 mg kg􀀀 1 and for Pb was <0.022–2.528 mg kg􀀀 1. In 8% (Cd) and 66% (Pb) of the samples, levels detected were higher than the maximum allowed limits. Dry ashing decomposition method was shown to be adequate to the determination of Cd and Pb levels in cocoa beans and their derivatives, with satisfactory results for accuracy and precision. High levels of Pb and Cd were found in beans from Brazil and Ecuador, respectively. The derived products obtained in the process showed Cd levels between <0.0015 and 0.118 mg kg􀀀 1 and Pb between <0.022 and 0.136 mg kg􀀀 1. A tendency of the inorganic contaminant to remain in the non lipidic fractions of the beans (cocoa powder) was observed. The ingestion of chocolate produced from contaminated beans can contribute to consumer exposure to inorganic contaminants, exceeding Cd PTMI for children. The use of cocoa beans from different regions (blends) in the manufacture of cocoa products can be an alternative in reducing the levels of these contaminants in the final product intended for consumption.Theobroma cacaoCadmium Leadchocolate ICP OESinorganic contaminantshttps://drive.google.com/drive/folders/1P0FjhjjMdHshCoUcAqbLvVzTpKiwWCka?usp=sharing
institution IICA
collection Koha
country Costa Rica
countrycode CR
component Bibliográfico
access En linea
En linea
databasecode cat-sibiica
tag biblioteca
region America Central
libraryname Sistema de Bibliotecas IICA/CATIE
topic Theobroma cacao
Cadmium
Lead
chocolate
ICP OES
inorganic contaminants
Theobroma cacao
Cadmium
Lead
chocolate
ICP OES
inorganic contaminants
spellingShingle Theobroma cacao
Cadmium
Lead
chocolate
ICP OES
inorganic contaminants
Theobroma cacao
Cadmium
Lead
chocolate
ICP OES
inorganic contaminants
Oliveira, Ana
Milani, Raquel
Efraim, Priscilla
Morgano, Marcelo
Tfouni, Silvia
Cd and Pb in cocoa beans occurrence and effects of chocolate processing
description The aim of this study was to quantify Cd and Pb levels in cocoa beans from three cocoa producing regions of the world, along with their derived products (liquor, cocoa powder and cocoa butter). The contaminants were determined by inductively coupled plasma optical emission spectrometry (ICP OES) and two sample preparation procedures were evaluated: microwave assisted acid digestion and dry ashing. The limits of detection and quantification for Cd and Pb were 0.5 and 1.5 μg kg􀀀 1 and 7.0 and 22 μg kg􀀀 1, respectively. The study examined 90 samples of cocoa beans and the concentration range found for Cd was <0.0015–1.598 mg kg􀀀 1 and for Pb was <0.022–2.528 mg kg􀀀 1. In 8% (Cd) and 66% (Pb) of the samples, levels detected were higher than the maximum allowed limits. Dry ashing decomposition method was shown to be adequate to the determination of Cd and Pb levels in cocoa beans and their derivatives, with satisfactory results for accuracy and precision. High levels of Pb and Cd were found in beans from Brazil and Ecuador, respectively. The derived products obtained in the process showed Cd levels between <0.0015 and 0.118 mg kg􀀀 1 and Pb between <0.022 and 0.136 mg kg􀀀 1. A tendency of the inorganic contaminant to remain in the non lipidic fractions of the beans (cocoa powder) was observed. The ingestion of chocolate produced from contaminated beans can contribute to consumer exposure to inorganic contaminants, exceeding Cd PTMI for children. The use of cocoa beans from different regions (blends) in the manufacture of cocoa products can be an alternative in reducing the levels of these contaminants in the final product intended for consumption.
format Texto
topic_facet Theobroma cacao
Cadmium
Lead
chocolate
ICP OES
inorganic contaminants
author Oliveira, Ana
Milani, Raquel
Efraim, Priscilla
Morgano, Marcelo
Tfouni, Silvia
author_facet Oliveira, Ana
Milani, Raquel
Efraim, Priscilla
Morgano, Marcelo
Tfouni, Silvia
author_sort Oliveira, Ana
title Cd and Pb in cocoa beans occurrence and effects of chocolate processing
title_short Cd and Pb in cocoa beans occurrence and effects of chocolate processing
title_full Cd and Pb in cocoa beans occurrence and effects of chocolate processing
title_fullStr Cd and Pb in cocoa beans occurrence and effects of chocolate processing
title_full_unstemmed Cd and Pb in cocoa beans occurrence and effects of chocolate processing
title_sort cd and pb in cocoa beans occurrence and effects of chocolate processing
publisher Amsterdam, Netherlands Elsevier
publishDate 2021
url https://drive.google.com/drive/folders/1P0FjhjjMdHshCoUcAqbLvVzTpKiwWCka?usp=sharing
work_keys_str_mv AT oliveiraana cdandpbincocoabeansoccurrenceandeffectsofchocolateprocessing
AT milaniraquel cdandpbincocoabeansoccurrenceandeffectsofchocolateprocessing
AT efraimpriscilla cdandpbincocoabeansoccurrenceandeffectsofchocolateprocessing
AT morganomarcelo cdandpbincocoabeansoccurrenceandeffectsofchocolateprocessing
AT tfounisilvia cdandpbincocoabeansoccurrenceandeffectsofchocolateprocessing
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