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A fast semi-quantitative screening for cocoa content in chocolates using MALDI-MSI.

Diogo N de Oliveira1, Ana C B Camargo1, Carlos F O R Melo1

  • 1INNOVARE Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas, 13083-877, Brazil.

Food Research International (Ottawa, Ont.)
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Summary

High cocoa content in chocolate is linked to health benefits due to phenolic compounds. This study uses mass spectrometry imaging to accurately measure these compounds, ensuring quality during chocolate production.

Keywords:
ChocolateMass spectrometryPhenolic compoundsQuality

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Nutraceuticals

Background:

  • Chocolate quality is determined by cocoa solids, milk, and cocoa butter content.
  • High cocoa solids correlate with beneficial phenolic compounds, impacting health.
  • Manufacturing processes can alter phenolic compound levels, necessitating quality control.

Purpose of the Study:

  • To develop an effective methodology for measuring phenolic compounds in chocolate.
  • To establish catechin/epicatechin as markers for cocoa content.
  • To create a versatile tool for quality assessment during chocolate manufacturing.

Main Methods:

  • Utilized mass spectrometry imaging for direct food analysis.
  • Analyzed a series of commercial chocolates from a single manufacturer.
  • Quantified levels of catechin/epicatechin as phenolic markers.

Main Results:

  • Developed an effective methodology for comparative analysis of phenolic content.
  • Demonstrated the capability to screen cocoa content in finished chocolate products.
  • Showcased the tool's adaptability for in-process manufacturing monitoring.

Conclusions:

  • Mass spectrometry imaging provides a sensitive and specific method for analyzing chocolate phenolic compounds.
  • The developed methodology allows for accurate assessment of cocoa content and quality.
  • This approach offers a versatile solution for quality control throughout the chocolate production chain.