Elemental composition and nutritional values of chocolate bars available in Turkish markets: An integrated health risk assessment study
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Chocolate, a universally treasured delicacy, transcends geographical and cultural boundaries to satisfy the palates of many people. The elemental composition of chocolate, including minerals and trace elements, has the potential to have both positive and negative health effects. Therefore, the accurate and precise method should be selected and applied to determine the essential and potentially toxic metals in the chocolate samples. In the present study, elements were determined using inductively coupled plasma mass spectrometry (ICP-MS) in 18 different chocolate samples from 3 different varieties, including 6 different bitter, milk and white chocolate brands. The microwave-assisted digestion system was also used for the digestion of the chocolate samples. In addition, the accuracy of the method was evaluated by examining a standard reference material, specifically Ulva lactuca (BCR®279 – sea lettuce). The average metal contents were in the range: Na: 1849–1565–274; Mg: 350–830–2344; P: 3471–3998–4563; K: 5728–8095–17138; Ca: 4334–3752–1438; Mn:0.484–5.99–25.9; Fe: 9.32–71.9–345; Cu: 0.502–5.21–19.7; Zn: 14.3–16.9–34.3; Cr: 0.060–0.687–3.09; Ni:0.21–1.34–4.96; Cd: 0.159–0.141–0.209; and Pb: 0.080–0.096–0.136 ?g g-1. The above values were used to calculate the estimated daily intake (EDI), target hazard ratio (THQ), hazard index (HI) and cancer risk (CR) associated with the consumption of chocolate bars with potential toxic elements (PTEs). Statistical research conducted using Pearson Correlation Coefficient (PCC), Hierarchical Clustering Research (HCA) and Principal Component Analysis (PCA) confirmed that metal contaminants most likely originated from cocoa beans grown in polluted soils and introduced at different stages of production processes. These results highlight the need for strict monitoring and control measures to ensure the safety and quality of chocolate products and highlight the potential health risks. © 2024 Elsevier Inc.
Açıklama
Anahtar Kelimeler
Carcinogenic risk, Chocolate, Chromium, ICP-MS, Mineral elements
Kaynak
Journal of Food Composition and Analysis
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
135
