Toxic metal levels in cocoa powder and chocolate by ICP-MS method after microwave-assisted digestion

Food Chemistry
Gianluigi Maria Lo DicoVincenzo Ferrantelli

Abstract

The Commission Regulation (EC) Regulation N. 488/2014, established the concentration limits for cadmium in specific products based on cocoa and chocolate products as from January 2019. Based on this information there is a need to determine ultratrace levels of elements that might be presents in cocoa and chocolate products. In this work, the concentrations of Arsenic, Antimony, Cadmium, Chromium, Lead, Selenium and Vanadium were evaluated in cocoa powder and chocolate by the validation of an ICP-MS method. Good selectivity/specificity, recovery, repeatability and within-laboratory reproducibility, LOD, LOQ, range of linearity, standard measurement uncertainty parameters for method validation were achieved, in accordance with Commission Regulation. The cocoa powder revealed the maximum metal concentrations of 0.303 ± 0.035 mg/kg for cadmium, 1.228 ± 0.146 mg/kg for lead and 0.094 ± 0.013 mg/kg for arsenic. A significant difference was found between cocoa powder and chocolate samples (p < .05).

Citations

Jul 28, 2018·Food Additives & Contaminants. Part B, Surveillance·Rafaella Regina Alves PeixotoSolange Cadore
Feb 6, 2020·Natural Product Research·Antonio VellaVincenzo Ferrantelli
Apr 26, 2020·Nutrients·Simona BoNicoletta Pellegrini
May 14, 2020·Journal of Environmental Health Science & Engineering·Maryam EbrahimiNima Rezaei
Jan 26, 2021·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Larissa Pinto SilvaRafael Arromba de Sousa
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Maribel Alexandra Quelal-VásconezJosé Manuel Barat
Jun 29, 2021·Food Additives & Contaminants. Part B, Surveillance·Xinyi WuPatrice Behan
Jul 6, 2021·Chemical Communications : Chem Comm·Qi DingHua Kuang
Apr 16, 2020·Journal of Agricultural and Food Chemistry·Eileen Abt, Lauren Posnick Robin

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