Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique

Karaś, Katarzyna; Zioła-Frankowska, Anetta; Bartoszewicz, Małgorzata; Krzyśko, Grzegor; Frankowski, Marcin

doi:10.1080/19440049.2020.1853821

Cited by 20 publications

(23 citation statements)

References 17 publications

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“…After heating to 765 °C (~85 s), the AAS did not measure any Cd signal in Figure 2 , proving no breakthrough of Cd into the detector. This is in accordance with the previous result [ 22 ] that a small fraction of Cd analyte was pre-vaporized and then trapped by the pyrolysis filler. As shown in Figure 2 , the Cd signals under more than 700 °C indicate a plateau with 4–7% RSDs, proving that MgO filler also fulfills the retention of re-vaporized Cd for the following vaporization and release processes under a N 2 /H 2 mixture atmosphere.…”

Section: Resultssupporting

confidence: 93%

“…These above methods demonstrate high sensitivity and good accuracy; however, they are complicated, have high power consumption, and fail to render the rapid detection of Cd in food samples due to acid digestion and liquid sampling procedures regardless of toxic reagent consumption and environmental contamination. Additionally, chocolate is rich in cocoa butter, in which the lipid components are difficult in being completely digested via the regular digestion method [ 22 ]. Thus, it is necessary to establish a rapid analysis method of Cd in chocolate without the digestion process.…”

Section: Introductionmentioning

confidence: 99%

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Fast Detection of Cadmium in Chocolate by Solid Sampling Electrothermal Vaporization Atomic Absorption Spectrometry and Its Application on Dietary Exposure Risk Assessment

Jia

Lan

et al. 2022

Molecules

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In this work, a rapid detection method using solid sampling electrothermal vaporization atomic absorption spectrometry (SS-ETV-AAS) was established for cadmium in chocolate. The instrumental system includes a solid sampling ETV unit, a catalytic pyrolysis furnace, an AAS detector, and a gas supply system with only an air pump and a hydrogen generator. Herein, MgO material with 1.0–1.5 mm particle size was first employed to replace the kaolin filler previously used to further shorten the peak width and to thereby improve the sensitivity. With 350 mL/min of air, a chocolate sample was heated for 25 s from 435 to 464 °C to remove water and organic matrices; then, after supplying 240 mL/min hydrogen and turning down air to 120 mL/min, a N2/H2 mixture gas was formed to accelerate Cd vaporization from chocolate residue under 465 to 765 °C. Under the optimized conditions, the detection limit (LOD) was obviously lowered to 70 pg/g (vs. previous 150 pg/g) with R2 > 0.999; the relative standard deviations (RSD) of repeated measurements for real chocolate samples ranged from 1.5% to 6.4%, indicating a favorable precision; and the Cd recoveries were in the range of 93–107%, proving a satisfied accuracy. Thus, the total analysis time is less than 3 min without the sample digestion process. Thereafter, 78 chocolate samples with different brands from 9 producing countries in China market were collected and measured by this proposed method. Based on the measured Cd concentrations, a dietary exposure assessment was performed for Chinese residents, and the target hazard quotient (THQ) values are all less than 1, proving no significant health risk from intaking chocolate cadmium for Chinese residents.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Fast Detection of Cadmium in Chocolate by Solid Sampling Electrothermal Vaporization Atomic Absorption Spectrometry and Its Application on Dietary Exposure Risk Assessment

Jia

Lan

et al. 2022

Molecules

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“…Dry samples of roots and leaves were digested as described earlier (Oleńska et al, 2020b). After digestion, the samples were diluted (Karaś et al, 2021), and an ICPE-9820 (Shimadzu, Kyoto, Japan) with a mini-torch was used for the qualitative and quantitative detection of elements (Zn, Pb, Cd). Prior to analysis, the Sigma-Aldrich (St. Louis, MO, United States) periodic table mix 1 for ICP containing 10-mg L −1 of Zn, Pb, and Cd in 10% nitric acid (comprising HF traces) was used for calibration of the ICP-OES (inductively coupled plasma optical emission spectrometry).…”

Section: Metal Concentrations In Trifolium Repens Leaves and Rootsmentioning

confidence: 99%

An Alliance of Trifolium repens—Rhizobium leguminosarum bv. trifolii—Mycorrhizal Fungi From an Old Zn-Pb-Cd Rich Waste Heap as a Promising Tripartite System for Phytostabilization of Metal Polluted Soils

et al. 2022

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The Bolesław waste heap in South Poland, with total soil Zn concentrations higher than 50,000 mg kg–1, 5,000 mg Pb kg–1, and 500 mg Cd kg–1, is a unique habitat for metallicolous plants, such as Trifolium repens L. The purpose of this study was to characterize the association between T. repens and its microbial symbionts, i.e., Rhizobium leguminosarum bv. trifolii and mycorrhizal fungi and to evaluate its applicability for phytostabilization of metal-polluted soils. Rhizobia originating from the nutrient-poor waste heap area showed to be efficient in plant nodulation and nitrogen fixation. They demonstrated not only potential plant growth promotion traits in vitro, but they also improved the growth of T. repens plants to a similar extent as strains from a non-polluted reference area. Our results revealed that the adaptations of T. repens to high Zn-Pb-Cd concentrations are related to the storage of metals predominantly in the roots (excluder strategy) due to nodule apoplast modifications (i.e., thickening and suberization of cell walls, vacuolar storage), and symbiosis with arbuscular mycorrhizal fungi of a substantial genetic diversity. As a result, the rhizobia-mycorrhizal fungi-T. repens association appears to be a promising tool for phytostabilization of Zn-Pb-Cd-polluted soils.

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“…It was observed that the minerals content in the lupin-based chocolate dessert formulations increased, except for Ca, with the increase in the substitution ratio. This behavior could be explained by the fact that the dark chocolate is rich in P (2324 mg/kg), K (3651 mg/kg), Mg (1564 mg/kg), Fe (479 mg/kg), and Zn (105 mg/kg) (Jácimovíc et al, 2022;Karas et al, 2021;Grassia et al, 2019), and this content was higher than that of the lupin milk. Since the Ca content of the dark chocolate was about 908 mg/kg (Jácimovíc et al, 2022) which was lower than that of the lupin milk, therefore the content of Ca in the lupin-based chocolate dessert formulations decreased with increasing the substitution ratio.…”

Section: Major and Trace Elementsmentioning

confidence: 99%

Sensory, Physico-Chemical, and Functional Properties of Lupin-Based Chocolate Dessert Formulations Prepared From Egyptian-Sweet White Lupin Seeds

Abdo

Mounir²,

El-Shewey³

et al. 2022

Zagazig Journal of Agricultural Research

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The aim of this study was to evaluate the sensory, physico-chemical, and functional properties of lupin-based chocolate dessert formulations. The lupin milk was prepared by grinding the peeled seeds after a debittering process which involved seed soaking for 6 hrs and the alkaline treatment with a hot solution of sodium bicarbonate (0.3%, 93°C) for 6 hrs. Five new formulations of lupin-based chocolate dessert were prepared by substituting the lupin milk with dark chocolate at different ratios ranging from 5 to 25% with an interval increase of 5 %. The obtained results showed the significant effect of the substitution ratio on the sensory, physicochemical and functional properties of lupin-based chocolate dessert. A significant gradual improvement in the sensory characteristics was observed with the increase in the substitution ratio. Similarly, a significant gradual increase in the proximate chemical composition, except the content of protein and Ca, was observed with the increase in the substitution ratio. Contrary, the water holding capacity showed also a decreasing tendency when the substitution ratio increased. Using lupin milk as alternative to cow milk and dark chocolate as a partial substitute to lupin milk in the preparation of chocolate dessert is a promising technique due to the increased level of protein, fat, fiber, ash and water holding capacity in lupin-based chocolate dessert compared to the commercial dessert (Danette).

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Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique

Cited by 20 publications

References 17 publications

Fast Detection of Cadmium in Chocolate by Solid Sampling Electrothermal Vaporization Atomic Absorption Spectrometry and Its Application on Dietary Exposure Risk Assessment

Fast Detection of Cadmium in Chocolate by Solid Sampling Electrothermal Vaporization Atomic Absorption Spectrometry and Its Application on Dietary Exposure Risk Assessment

An Alliance of Trifolium repens—Rhizobium leguminosarum bv. trifolii—Mycorrhizal Fungi From an Old Zn-Pb-Cd Rich Waste Heap as a Promising Tripartite System for Phytostabilization of Metal Polluted Soils

Sensory, Physico-Chemical, and Functional Properties of Lupin-Based Chocolate Dessert Formulations Prepared From Egyptian-Sweet White Lupin Seeds

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