Trace elements in bean-to-bar chocolates from Brazil and Ecuador

Area of Science:

• Food Science
• Analytical Chemistry
• Environmental Science

Background:

• Bean-to-bar chocolate consumption is rising due to its quality.
• Cocoa beans can accumulate inorganic contaminants from environmental sources.
• Contamination can occur despite minimal processing in bean-to-bar production.

Purpose of the Study:

• To evaluate trace element content in bean-to-bar chocolates and cocoa beans from Brazil and Ecuador.
• To identify potential inorganic contaminants in the chocolate supply chain.

Main Methods:

• Analyzed bean-to-bar chocolates (n=75) and cocoa beans (n=23) from Brazil and Ecuador.
• Used acid digestion and microwave-assisted systems for sample preparation.
• Quantified trace elements using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Optical Emission Spectroscopy (ICP-OES).

Main Results:

• Trace element levels in chocolates included As (<0.022-0.023 mg/kg), Cd (<0.002-0.74 mg/kg), Cu (0.11-21.2 mg/kg), Co (<0.003-1.88 mg/kg), Hg (<0.010-<0.010 mg/kg), Pb (<0.007-0.22 mg/kg), and Se (<0.029-0.35 mg/kg).
• Exposure assessment indicated up to 93% of provisional tolerable monthly intake (PTMI) for cadmium and 123% of tolerable upper intake level (UL) for cobalt for children.
• Cocoa beans showed cadmium and lead levels exceeding Brazilian regulatory thresholds.

Conclusions:

• Both bean-to-bar chocolates and raw cocoa beans necessitate trace element monitoring.
• Potential health risks associated with inorganic contaminants in chocolate products require attention.