Cadmium and Lead in Chocolates Commercialized in Brazil

Author(s)

Villa, Javier E. L. ^[1] ; Peixoto, Rafaella R. A. ^[1] ; Cadore, Solange ^[1]

Affiliation

^[1] Univ Estadual Campinas, Inst Chem, BR-13083970 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Agricultural and Food Chemistry; v. 62, n. 34, p. 8759-8763, AUG 27 2014.
• Web of Science Citations: 24

Abstract

Cadmium (Cd) and lead (Pb) concentrations and their relationship to the cocoa content of chocolates commercialized in Brazil were evaluated by graphite furnace atomic absorption spectrometry (GF AAS) after microwave-assisted acid digestion. Several chemical modifiers were tested during method development, and analytical parameters, including the limits of detection and quantification as well as the accuracy and precision of the overall procedure, were assessed. The study examined 30 chocolate samples, and the concentrations of Cd and Pb were in the range of <1.7-107.6 and <21-138.4 ng/g, respectively. The results indicated that dark chocolates have higher concentrations of Cd and Pb than milk and white chocolates. Furthermore, samples with five different cocoa contents (ranging from 34 to 85%) from the same brand were analyzed, and linear correlations between the cocoa content and the concentrations of Cd (R-2 = 0.907) and Pb (R-2 = 0.955) were observed. The results showed that chocolate might be a significant source of Cd and Pb ingestion, particularly for children. (AU)

• FAPESP's process: 11/07759-7 - Implantation of a novel research field in Brazil: bioavailability of nutrients in food samples
• Grantee: Solange Cadore
• Support Opportunities: Regular Research Grants
• FAPESP's process: 11/21023-3 - Determination of inorganic composition and metallic species bioavailable fraction in cocoa-based food
• Grantee: Rafaella Regina Alves Peixoto
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)