Cadmium content and physicochemical characterization of cocoa beans and cocoa paste (Theobroma cacao).
DOI:
https://doi.org/10.15649/2346075X.3411Keywords:
almendras de cacao, beneficiado, cromatografía, cadmioAbstract
Introduction: heavy metals such as cadmium (Cd) are a worldwide concern; recent research has concluded that they are related to health risks caused by the ingestion of contaminated food. Objective: the objective of this research was to evaluate the cadmium content and physicochemical characteristics in almonds and cocoa paste. Materials and Methods: a Completely Randomized Design (CRD) with three replications was used to determine the significant difference between the mean of the treatments using the Duncan post hoc statistical test (p<0.05). Results: for the cadmium content in cocoa beans, values between 0.80±0.0 and 1.08±0.01 mg kg-1 of Cd+2 were determined (B200088 and B200090 consecutively); while the Cd+2 content in cocoa paste did not change significantly during processing, with values similar to those obtained in the raw material. On the other hand, in the physicochemical parameters of the almonds and cocoa paste, the following values were obtained: moisture (7.03 ± 0.02 - 7.45±0.01) and (1.25±0.01 - 1.70±0.04); ash (3.67±0.02 - 4.62±0.03) and (3.13±0.02 - 3.68±0.02); titratable acidity (0.97±0.02 - 1.29±0.02) and (0.91±0.01 - 1.23±0.02); protein content in almonds (11.21±0.02 - 14.19±0.02) and a percentage of fat in cocoa paste (46.19±0.02 - 54.16±0.04). Conclusion: the samples evaluated comply with the requirements established by national and international standards.
References
Avadí A. Environmental assessment of the Ecuadorian cocoa value chain with statistics based LCA. The International Journal of Life Cycle Assessment.2023:https://doi.org/10.1007/s11367-023-02142-4.
Viteri-Salazar O, Latorre S, Zambrano-Godoy M, Quelal-Vásconez MA. The challenges of a sustainable cocoa value chain: A study of traditional and “fine or flavour” cocoa produced by the kichwas in the ecuadorian Amazon region. Journal of Rural Studies. 2023; 98: p. 92-100: https://doi.org/10.1016/j.jrurstud.2023.01.015
Moore R, Ullah I, De Oliveira V, Hammond S, Strekopytov S, Tibbett M, et al. Cadmium isotope fractionation reveals genetic variation in Cd uptake and translocation by Theobroma cacao and role of natural resistance-associated macrophage protein 5 and heavy metal ATPase-family transporters. Horticulture Research volume. 2020; 7(1): p. 71: https://www.nature.com/articles/s41438-020-0292-6
García A, Pico B, Jaimez R. La cadena de producción del Cacao en Ecuador: Resiliencia en los diferentes actores de la producción. Novasinergia. 2021; 4(2): p. 152–172. https://doi.org/10.37135/ns.01.08.10
Ramos-Martín J. Evaluación de la Sostenibilidad de los cultivos café y cacao en las provincias Orellana y Sucumbíos-Ecuador [Tesis doctoral]: Universitat Autònoma de Barcelona; 2014: https://www.tdx.cat/handle/10803/131452
Nieves Y, Parra N, Villanueva S, Henríquez M. Biorremediación, enemigo del cadmio. INGENIERÍA UC. 2019; 26(1): p. 96-104: https://www.redalyc.org/journal/707/70758484010/html/
Organización Mundial de la Salud [OMS]. Preventing disease through healthy environments - Exposure to cadmium: a major public health concern. World Health Organization; 2020: https://iris.who.int/handle/10665/329480
Engbersen NGA, Lopez M, Schwarz G, Hattendorf B, Gutierrez O, Schulin R. Cadmium accumulation and allocation in different cacao cultivars. Science of The Total Environment. 2019; 679: p. 660-670: https://doi.org/10.1016/j.scitotenv.2019.05.001
Maddela RND, García LC, Chakraborty S, Venkateswarlu K, Megharaj M. Cocoa-laden cadmium threatens human health and cacao economy: A critical view. Science of The Total Environment. 2020, 720: https://doi.org/10.1016/j.scitotenv.2020.137645
Florida-Rofner N. Revisión sobre límites máximos de cadmio en cacao (Theobroma cacao l.). La Granja. 2021; 34(2): https://doi.org/10.17163/lgr.n34.2021.08
Unión Europea [UE]. Commission Regulation No. 488/2014. They modify EC Regulation No 1881/2006 regarding the maximum content of cadmium in food products. 2014: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:364:0005:0024:EN:PDF
Meter A, Atkinson R, Laliberte B. Cadmio en el cacao de América Latina y el Caribe. Análisis de la investigación y soluciones potenciales para la mitigación.: Bioversity International. 2019: https://hdl.handle.net/10568/102354
AOAC International. Official Method 974.276–Natural mineral waters. En: AOAC International, Official Methods of Analysis. Gaithersburg: AOAC International; 1998.https://www.fundacionfedna.org/tecnicas_de_analisis/plomo-cadmio-m%C3%A9todo-de-absorci%C3%B3n-at%C3%B3mica
Instituto Ecuatoriano de Normalización [INEN]. Norma Técnica Ecuatoriana NTE INEN 0173. Cacao en. grano. Determinación de la humedad. Servicio Ecuatoriano de Normalización, Quito, Ecuador; 2010. https://studylib.es/doc/8690447/nte-inen-0173--cacao-en-grano.-determinaci%C3%B3n-de-la
AOAC International. Official Method972.15: 2012– Cocoa incineration process. En: AOAC International, Official Methods of Analysis. Gaithersburg: AOAC International, 2012. https://es.scribd.com/document/330010215/AOAC-Official-Method-972-docx
Instituto Ecuatoriano de Normalización [INEN]. Norma Técnica Ecuatoriana NTE INEN 750. Productos vegetales y de frutas – determinación de la acidez titulable (IDT) Primera Edición. Servicio Ecuatoriano de Normalización, Quito, Ecuador; 2013. https://www.academia.edu/36881948/norma_t%c3%89cnica_ecuatoriana_nte_inen_iso_750_2013_productos_vegetales_y_de_frutas_determinaci%c3%93n_de_la_acidez_titulable_idt_primera_edici%c3%b3n
Instituto Ecuatoriano de Normalización [INEN]. Norma Técnica Ecuatoriana NTE INEN 0176. Cacao en. grano. Requisitos. Servicio Ecuatoriano de Normalización, Quito, Ecuador; 2006. https://archive.org/stream/ec.nte.0176.2006/ec.nte.0176.2006_djvu.txt
Barraza F, Schreck E, Uzu G, Lévêque T, Zouiten C, Boidot M, et al. Beyond cadmium accumulation: Distribution of other trace elements in soils and cacao beans in Ecuador. Environmental Research. 2021; 192(110241).: https://doi.org/10.1016/j.envres.2020.110241
Romero-Estévez D, Yánez-Jácome GS, Simbaña-Farinango K, Navarrete H. Content and the relationship between cadmium, nickel, and lead concentrations in Ecuadorian cocoa beans from nine provinces. Food Control. 2019; 106(106750).: https://doi.org/10.1016/j.foodcont.2019.106750
Unión Europea [UE]. Commission Regulation No. 488/2014. They modify EC Regulation No 1881/2006 regarding the maximum content of cadmium in food products. 2014: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:364:0005:0024:EN:PDF
Londoño-Franco L, LMP, Muñoz-García F. Los riesgos de los metales pesados en la salud humana y animal. Rev.Bio.Agro. 2016; 14(2): p.145-153: http://dx.doi.org/10.18684/BSAA(14)145-153
Santander-Ruiz W, Garay-Montes R, Verde-Girbau C, Mendieta-Taboada O. Determinación del contenido de cadmio en suelos, frutos, granos fermentados y secos, licor de cacao y chocolate en zonas productoras de la Región San Martín. Rev. Soc. Quím. Perú. 2021; 87(1): p.39-49.: http://dx.doi.org/10.37761/rsqp.v87i1.321.
Ackah E, Dompey E. Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana. Bulletin of the National Research Centre. 2021; 45(175): https://bnrc.springeropen.com/articles/10.1186/s42269-021-00634-7
Aldas-Morejon JP, Revilla-Escobar KY. Estudio del proceso fermentativo del cacao nacional (Theobroma cacao) considerando distintos tipos y su incidencia en las características físico-químicas y sensoriales [Tesis de pregrado]: Universidad Técnica Estatal de Quevedo; 2020: http://repositorio.uteq.edu.ec/handle/43000/5184
Sánchez ÁS, Naranjo-González JA, Córdova-Avalos V, Ávalos -De la Cruz DA, Zaldívar-Cruz JM. Caracterización bromatológica de los productos derivados de cacao (Theobroma cacao L.) en la Chontalpa, Tabasco, México. Revista mexicana de ciencias agrícolas. 2016; 7(14): p.2817-2830: https://www.redalyc.org/pdf/2631/263144474014.pdf
Djali M, Santasa K, Indiarto R, Subroto E, Fetriyuna F, Lembong E. Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia. Foods. 2023; 12(17): p. 3316: https://doi.org/10.3390/foods12173316
Aldas J, Niera J, Revilla K, Sánchez S. Métodos de fermentación del cacao nacional (Theobroma cacao) y su influencia en las características físico-químicas, contenido de cadmio y perfiles sensoriales. Alternativas; 21(3): p. 41-48: http://dx.doi.org/10.23878/alternativas.v21i3.339
Andrade-Almeida J, Rivera-García J, Chire-Fajardo G, Ureña-Peralta M. Propiedades físicas y químicas de cultivares de cacao (Theobroma cacao L.) de Ecuador y Perú. ENFOQUE. 2019; 10(4): p. 1-12: http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&pid=S1390-65422019000400001
Dand R. Cocoa bean processing and the manufacture of chocolate. The International Cocoa Trade (Third edition). 2011; p. 268-289: https://doi.org/10.1016/B978-0-85709-125-3.50009-4
Moreno-Martínez E, Gavanzo-Cárdenas ÓM, Rangel-Silva FA. Evaluación de las características físicas y sensoriales de licor de cacao asociadas a modelos de siembra. Ciencia y Agricultura. 2019; 16(3): p. 75-90. Disponible en: https://doi.org/10.19053/01228420.v16.n3.2019.9890
Del Águila- Meléndez EA. Determinación de cadmio y plomo en granos de cacao, frescos, secos y en licor de cacao (Theobroma cacao) San Martín [Tesis de pregrado]: Universidad Nacional Agraria de la Selva; 2017: https://hdl.handle.net/20.500.14292/1269
Erazo-Solórzano C, Bravo-Franco K, Tuárez-García D, Fernández-Escobar A, Torres-Navarrete Y, Vera-Chang J. Efecto de la fermentación de cacao (Theobroma cacao l.), variedad nacional y trinitario, en cajas de maderas no convencionales sobre la calidad física y sensorial del licor de cacao. Revista de Investigación Talentos. 2021; 8(2): p. 42-55: https://doi.org/10.33789/talentos.8.2.153
Mustiga GM, Morrissey J, Conrad-Stack J, DuVal A, Royaert S, Jansen J, et al. Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of Theobroma cacao L. Beans. Front Plant Sci. 2019; 10: https://doi.org/10.3389/fpls.2019.01159
Quispe-Sánchez L, Caetano AC, Baca D, Oliva-Cruz M, Díaz-Valderrama JR, Chávez SG. Fatty acid profile and rheological properties of cocoa paste from north-eastern Peru. Journal of Food Composition and Analysis. 2023; 123: https://doi.org/10.1016/j.jfca.2023.105580
Downloads
Published
How to Cite
Issue
Section
Altmetrics
Downloads
License
Copyright (c) 2023 Innovaciencia
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in this scientific journal are protected by copyright. The authors retain copyright and grant the journal the right of first publication, with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0), which permits sharing the work with authorship recognition and without commercial purposes.
Readers may copy and distribute the material from this journal issue for non-commercial purposes in any medium, provided the original work is cited and credit is given to the authors and the journal.
Any commercial use of the material from this journal is strictly prohibited without written permission from the copyright holder.
For more information on the copyright of the journal and open access policies, please visit our website.
