Cadmium and Lead in Chocolates Commercialized in Brazil

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Agricultural and Food Chemistry; v. 62, n. 34, p. 8759-8763, AUG 27 2014.
• Citações Web of Science: 24

Resumo

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)

• Processo FAPESP: 11/07759-7 - Implantação de uma nova linha de pesquisa no Brasil: biodisponibilidade de nutrientes em amostras alimentícias
• Beneficiário: Solange Cadore
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/21023-3 - Determinação da composição inorgânica e da fração bioacessível de espécies metálicas em alimentos à base de cacau
• Beneficiário: Rafaella Regina Alves Peixoto
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto