Evaluation of cocoa level as a parameter of quality in chocolates by direct analysis in mass spectrometry and imaging

• Grant number: 14/21791-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2015
• End date: December 31, 2015
• Field of knowledge: Health Sciences - Pharmacy - Food Science
• Principal Investigator: Rodrigo Ramos Catharino
• Grantee: Ana Carolina Bueno Camargo
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Chocolate is a very popular food consumed worldwide. On the market, there are different types of chocolate (dark, milk, white) that can be manufactured, which have different levels of cocoa solids, milk fat and cocoa butter. Several studies have reported that consumption of chocolate can contribute to good health maintenance, with beneficial effects on endothelial function, blood pressure and cardiovascular function. This is due to the presence of flavonoids characterized as flavan-3-ols or flavonols, monomeric forms including, (-) epicatechin and (-) catechin monomers, and their oligomers, procyanidins. The concentrations of flavonoids depend on the methods of processing chocolate, which can reduce or maintain the level of these substances. One in three chocolates sold in Brazil, produced by large industries, is not made with the minimum percentage of cocoa required by law (25%). In the current market, many chocolates do not reach 5%. In addition, many dark chocolates, with assumed higher level of cocoa (50% to 70%), do not present a stated percentage. The use of mass spectrometry as an analytical tool with high sensitivity and specificity has been giving new directions to research chocolates and food analysis in general. Using MALDI-MSI in direct analysis of food is an interesting way to develop methodologies that can identify cocoa and other substances marker molecules, and useful tools in the quality control of these products and reduction of risks to consumers.

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

DE OLIVEIRA, DIOGO N.; CAMARGO, ANA C. B.; MELO, CARLOS F. O. R.; CATHARINO, RODRIGO R.. A fast semi-quantitative screening for cocoa content in chocolates using MALDI-MSI. Food Research International, v. 103, p. 8-11, JAN 2018. (14/00084-2, 14/21791-9, 11/50400-0, 15/06809-1, 16/17066-2)