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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 135, JAN 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 18/23045-3 - Efeito do processamento nos níveis de hidrocarbonetos policíclicos aromáticos em amêndoas de cacau e produtos derivados
• Beneficiário: Caroline Abballe
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 18/11623-2 - Níveis de cádmio e chumbo em amêndoas de cacau e produtos derivados
• Beneficiário: Ana Paula Ferreira de Oliveira
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 17/21451-1 - Efeito do processamento nos níveis de hidrocarbonetos policíclicos aromáticos, cádmio e chumbo em amêndoas de cacau e produtos derivados
• Beneficiário: Silvia Amelia Verdiani Tfouni
• Modalidade de apoio: Auxílio à Pesquisa - Regular