Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels

Full text
Author(s):
Abballe, Caroline [1] ; Leme Gomes, Fernanda Moralez [1] ; Lopes, Beatriz Dezembro [1] ; Ferreira de Oliveira, Ana Paula [1] ; Berto, Maria Isabel [1] ; Efraim, Priscilla [2] ; Verdiani Tfouni, Silvia Amelia [1]
Total Authors: 7
Affiliation:
[1] Inst Tecnol Alimentos ITAL, Ctr Ciencia & Qualidade Alimentos, Av Brasil 2880, BR-13070178 Campinas, SP - Brazil
[2] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 135, JAN 2021.
Web of Science Citations: 0
Abstract

Contamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa beans samples were used, with and without presence of smoke during drying. In both, an initial contamination was detected, 1.78 mu g/kg for non-smoked beans and 66 mu g/kg for smoked cocoa beans. After roasting, a decrease in contamination was observed. Levels detected in derived products were from not detected (shell) to 2.08 mu g/kg (cocoa butter) for non-smoked beans and 5.2 mu g/kg (cocoa powder) to 136 mu g/kg (shell) for smoked beans. Mass balance showed that, for non-smoked cocoa beans, PAHs were transferred after pressing in equal proportions to cocoa butter (34%) and powder (37%). Smoked samples presented a large portion of PAHs in the shells (31%) and, after pressing, compounds remained mainly in the cocoa butter (43%). A tendency for PAHs to migrate to cocoa butter was observed. Drying cocoa beans without contact with smoke could reduce contamination and, therefore, human exposition to potentially carcinogenic and genotoxic compounds. (AU)

FAPESP's process: 18/23045-3 - Effect of processing in the levels of polycyclic aromatic hydrocarbons in cocoa beans and derived products
Grantee:Caroline Abballe
Support type: Scholarships in Brazil - Technical Training Program - Technical Training
FAPESP's process: 18/11623-2 - Levels of cadmium and lead in cocoa beans and derived products
Grantee:Ana Paula Ferreira de Oliveira
Support type: Scholarships in Brazil - Technical Training Program - Technical Training
FAPESP's process: 17/21451-1 - Effect of processing on the levels of polycyclic aromatic hydrocarbons, cadmium and lead on cocoa beans and derived products
Grantee:Silvia Amelia Verdiani Tfouni
Support type: Regular Research Grants