Heavy metal concentrations in cocoa beans (<i>Theobroma cacao</i>L.) originating from East<i>Luwu</i>, South Sulawesi, Indonesia

Assa, Asma; Noor, Alfian; Yunus, Mohd Razif Mohamad; Misnawi, -; Djide, M. Natsir

doi:10.1088/1742-6596/979/1/012011

Cited by 17 publications

(14 citation statements)

References 20 publications

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“…This contamination is caused by leaded gasoline combustion, which is still commonly used in several cocoa-producing countries, where emissions could be in direct contact with the cocoa shell during the fermentation, sun-drying, and shipping processes of cocoa beans [205]. Assa et al [206] found lead concentrations in CBS ranging from 5.80 to 11.15 mg/kg, which were 100-fold higher than those observed inside cocoa beans and significantly higher than the 1.00 mg/kg of lead contamination allowed by the European Union in cocoa powder, although these values are highly variable between different studies. Hence, it is of great importance to control the lead content of CBS, especially when using them as a food ingredient, and to concentrate efforts on the mitigation of the primary sources.…”

Section: Heavy Metalsmentioning

confidence: 99%

“…Concerning cadmium, Lewis et al [207] found that 18%-56% of its total content on the entire cocoa bean is concentrated in the shell, although they claimed that these values could vary depending on the plant genetics and that a genetic strategy could be used in order to mitigate cadmium concentrations. However, levels of 0.05-0.10 mg per kg of CBS have been found for Cd, which are still far from the 1.5 mg/kg maximum allowed by the Codex Alimentarius for cocoa powder [206,208].…”

Section: Heavy Metalsmentioning

confidence: 99%

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Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

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Section: Heavy Metalsmentioning

confidence: 99%

Section: Heavy Metalsmentioning

confidence: 99%

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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Section: Determination Of Cocoa Componentsmentioning

confidence: 90%

“…In another article, the Cd concentrations in cocoa beans from Indonesia were established by atomic absorption spectrometry after digesting samples with HNO 3 and H 2 O in a microwave. The Cd concentration in these samples was below the LOD of 0.100 mg/kg (Assa et al, 2018). Finally, Abt et al (2018) determined Cd content in cocoa powder and chocolate products on the U.S. market, and concluded that the Cd contained in these products ranged from 0.004 to 3.15 mg/kg.…”

Section: Heavy Metalsmentioning

confidence: 95%

“…Such is the concern today about the presence of Cd in cocoa and derived products that many studies have been conducted in the last 5 years to determine the amount of Cd present in cocoa derivatives. Cd has been determined in cocoa beans (Chavez et al., ) and plants from Ecuador (Chavez et al., ); in cocoa trees and leaves from Peru (Arévalo‐Gardini, Arévalo‐Hernández, Baligar, & He, ); in cocoa beans from Indonesia (Assa, Noor, Yunus, Misnawi, & Djide, ); in cocoa powders and chocolates in the United States (Abt, Fong Sam, Gray, & Robin, ); in raw cocoa and processed chocolate mass from Poland (Kruszewski, Obiedziński, & Kowalska, ); and in Italian cocoa powder and chocolate (Lo Dico et al., ). In the study of Chavez et al., , the authors determined Cd in cocoa plant materials (ground leaves, shells, or beans).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Development of Simple Method for Multi-elemental Determination of Inorganic Elements in Handmade Chocolate Employing Extraction Induced by Emulsion Breaking and MIP OES

Guimarães,

Romero

et al. 2024

Food Anal. Methods

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Heavy metal concentrations in cocoa beans (Theobroma cacaoL.) originating from EastLuwu, South Sulawesi, Indonesia

Cited by 17 publications

References 20 publications

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Development of Simple Method for Multi-elemental Determination of Inorganic Elements in Handmade Chocolate Employing Extraction Induced by Emulsion Breaking and MIP OES

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