Elemental composition and nutritional values of chocolate bars available in Turkish markets: An integrated health risk assessment study

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dc.contributor.authorErdoğan A.
dc.contributor.authorŞeker M.E.
dc.contributor.authorYüksel B.
dc.contributor.authorUstaoğlu F.
dc.contributor.authorYazman M.M.
dc.date.accessioned2024-08-31T07:42:27Z
dc.date.available2024-08-31T07:42:27Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractChocolate, 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.en_US
dc.identifier.doi10.1016/j.jfca.2024.106629
dc.identifier.issn0889-1575
dc.identifier.scopus2-s2.0-85200802672en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.1016/j.jfca.2024.106629
dc.identifier.urihttps://hdl.handle.net/11454/103888
dc.identifier.volume135en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectCarcinogenic risken_US
dc.subjectChocolateen_US
dc.subjectChromiumen_US
dc.subjectICP-MSen_US
dc.subjectMineral elementsen_US
dc.titleElemental composition and nutritional values of chocolate bars available in Turkish markets: An integrated health risk assessment studyen_US
dc.typeArticleen_US

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