Multi-element determination in chocolate bars by microwave-induced plasma optical emission spectrometry

Oliveira, Luciane B.; Melo, Joelem C. de; Morte, Elane Santos da Boa; Jesus, Raildo Mota de; Teixeira, Leonardo Sena Gomes; Korn, Maria Graças A.

doi:10.1016/j.foodchem.2021.129285

Cited by 15 publications

(14 citation statements)

References 28 publications

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“…The mean concentration of Ca in the dark chocolate samples ranged from 337.68 mg/kg in S2 to an almost three-fold higher concentration in S6 (908.12 mg/kg). The obtained results were in line with the results reported in the literature [28][29][30]32]. On the other hand, higher values for the content of Ca in dark chocolate were reported by other authors [25,27,31].…”

Section: Major Elementssupporting

confidence: 92%

“…Multi-elemental analysis of dark chocolate with different cocoa content is reported in the literature, and the data obtained from several studies that used the ICP analytical method are presented in Table S5 (Supplementary Materials). In addition, the data from the recent study where Microwave-induced plasma optical emission spectrometry (MIP-OES) as a new and promising method was used for multi-elemental analysis of chocolate, were included too, as the results are comparable to those obtained by the ICP analysis [32].…”

Section: Multi-elemental Analysismentioning

confidence: 99%

“…Many studies have demonstrated that cocoa is a comprehensive source of many essential elements. Therefore, chocolate has the potential to provide a significant concentration of minerals in the human diet [23][24][25][26][27][28][29][30][31][32]. However, dark chocolate's multi-elemental composition and bioactive compound content can vary depending on the conditions of cultivation and variety of cocoa beans, the conditions of their processing during fermentation and dying, as well as the chocolate-making process.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Jaćimović

Popović‐Djordjević

Sarić

et al. 2022

Foods

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Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.

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Section: Major Elementssupporting

confidence: 92%

Section: Multi-elemental Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Jaćimović

Popović‐Djordjević

Sarić

et al. 2022

Foods

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“…Micro-plasma sources have gained signicant attention in the eld of potable and in situ analysis due to their advantages of small size, low cost, and reduced gas/power consumption. [21][22][23][24][25] Several compact and cost-effective instruments based on microplasma excitation sources have been developed, including atmospheric pressure solution cathode glow discharge (ELCAD) 26,27 /solution cathode glow discharge (SCGD), dielectric barrier discharge (DBD), 28,29 atmospheric pressure glow discharge (APGD), 30,31 point discharge (PD) [32][33][34][35] and solution anode glow discharge (SAGD). 36,37 ELCAD/SCGD operate between a metal anode and a owing dynamic cathode glow discharge, allowing the detection of various elements without the need for inert gas like Ar or He.…”

Section: Introductionmentioning

confidence: 99%

Development of a droplet cathode glow discharge excitation source for high throughput detection of Li, Ca and K in serum samples

Liu,

Dong,

Han

et al. 2024

J. Anal. At. Spectrom.

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“…Despite its high sugar and fat content, chocolate also contains vitamins, carbohydrates, polyphenols and minerals, such as calcium, copper and iron etc. [5]. For example, it is known that dark chocolate 460 contains at least 56 elements.…”

Section: Introductionmentioning

confidence: 99%

Determination Essential and Toxic Metals in Bitter, Milk and White Chocolate Samples from Eight Different Manufacturers

Beyhan

Trak

Kabak

et al. 2021

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Chocolate is consumed by people of all ages in every part of society. Chocolate is a very rich source of many essential metals for the body but it also may involve toxic metals. Therefore, the accurate and precise method should be selected and applied to determine the essential and toxic metals in the chocolate samples. In present study, Na, K, Mg (II), Ca(II), Cu(II), Fe(III), Zn(II), Cd(II), Cr(III), Pb(II) and Ni(II) metals were determined by using flame atomic absorption spectrometry (FAAS) in 24 different chocolate samples of 3 different types including 8 different brands of bitter, milk and white. The microwave-assisted digestion system was also used for the chocolate samples digestions. All results were given at 95% of confidence level. In addition, the accuracy of the method was also investigated by the analysis of a standard reference material (spinach leaves, NIST-1570a).

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Multi-element determination in chocolate bars by microwave-induced plasma optical emission spectrometry

Cited by 15 publications

References 28 publications

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Development of a droplet cathode glow discharge excitation source for high throughput detection of Li, Ca and K in serum samples

Determination Essential and Toxic Metals in Bitter, Milk and White Chocolate Samples from Eight Different Manufacturers

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