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Godebo TR, Stoner H, Kodsup P, Bases B, Marzoni S, Weil J, Frey M, Daley P, Earnhart A, Ellias G, Friedman T, Rajan S, Murphy N, Miller S. Occurrence of heavy metals coupled with elevated levels of essential elements in chocolates: Health risk assessment. Food Res Int 2024; 187:114360. [PMID: 38763644 DOI: 10.1016/j.foodres.2024.114360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/01/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
The presence of contaminants in cacao-derived products, especially in chocolates, has raised concerns regarding food safety and human health. The study assessed the concentration variation of 16 elements in 155 chocolate samples from the US market by cacao content and country of geographic origin. The study further examined the potential health risks posed by toxic metals and determined the contribution of essential elements to the Daily Recommended Intake (DRI), estimated based on an ounce (∼28.4 g) of daily chocolate consumption. Dark chocolates with ≥50 % cacao exhibited consecutively increasing mean levels from 1.2 to 391 µg/kg for U, Tl, Th, As, Pb, Se, Cd, and Co. Similarly, Ni, Sr, Cu, Mn, Zn, Fe, Ca, and Mg had mean concentrations from 4.0 to 1890 mg/kg. Dark chocolates sourced from Central and South America exhibited the highest mean levels of Cd, and South America samples also contained elevated Pb, whereas those from West Africa and Asia had low Cd and Pb, respectively. Cacao contents showed increasingly strong association with Cd, Co, Mn, Sr, Ni, Cu, Zn, and Mg (r = 0.60-0.84), and moderately with Se, Fe, As, and Tl (r = 0.35-0.49), indicating these elements are primarily derived from cacao beans. Weak association of cacao contents with Pb, Th, and U levels (r < 0.25), indicates post-harvest contaminations. Hazard Quotient (HQ) > 1 was found only for Cd in 4 dark chocolates, and Hazard Index (HI) > 1 for cumulative risk of Cd, Pb, Ni, As, and U was found in 33 dark chocolates, indicating potential non-carcinogenic risks for 15 kg children but none for 70 kg adults. Dark chocolate also substantially contributed to 47-95 % of the DRI of Cu for children and 50 % for adults. Dark chocolates also provided notable Fe, Mn, Mg, and Zn contributions to the DRI. These essential elements are recognized to reduce the bioavailability of toxic metals such as Cd, Pb, or Ni, thereby potentially lowering associated health risks. This study informs consumers, food industries, and regulatory agencies to target cacao origins or chocolate brands with lower toxic metal contents for food safety and minimizing adverse health effects.
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Affiliation(s)
- Tewodros Rango Godebo
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA.
| | - Hannah Stoner
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Pornpimol Kodsup
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Benjamin Bases
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Sophia Marzoni
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Jenna Weil
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Matt Frey
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Preston Daley
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Alexa Earnhart
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Gabe Ellias
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Talia Friedman
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Satwik Rajan
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Ned Murphy
- Department of Environmental Health Sciences, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA 70112, USA
| | - Sydney Miller
- Department Environmental Studies, School of Liberal Arts, Tulane University, New Orleans, LA 70118, USA
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Monteiro S, Dias J, Lourenço V, Partidário A, Lageiro M, Lampreia C, Fernandes J, Lidon F, Reboredo F, Alvarenga N. Development of a Functional Dark Chocolate with Baobab Pulp. Foods 2023; 12:foods12081711. [PMID: 37107506 PMCID: PMC10137990 DOI: 10.3390/foods12081711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters "texture" and "overall flavour", while the parameter "overall flavour" presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.
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Affiliation(s)
- Sara Monteiro
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João Dias
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Vanda Lourenço
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- Center for Mathematics and Applications (NOVA Math), Department of Mathematics, NOVA SST, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Partidário
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Manuela Lageiro
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Célia Lampreia
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
| | - Jaime Fernandes
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Lidon
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Reboredo
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Nuno Alvarenga
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
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3
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Beegum P P S, Pandiselvam R, S V R, P S, Nooh A, S N, Gupta A, Varghese E, Balasubramanian D, Apshara ES, Manikantan MR, Hebbar KB. Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate. J Texture Stud 2022; 53:870-882. [PMID: 35583967 DOI: 10.1111/jtxs.12698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 05/05/2022] [Accepted: 05/05/2022] [Indexed: 12/30/2022]
Abstract
The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2°C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.
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Affiliation(s)
- Shameena Beegum P P
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Ramesh S V
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sugatha P
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Arifa Nooh
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Neenu S
- Crop Production, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Alka Gupta
- Crop Production, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Eldho Varghese
- Fishery Resources Assessment, ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India
| | - D Balasubramanian
- Post Harvest Technology & Farm Machinery & Power, ICAR- Directorate of Cashew Research, Puttur, Karnataka, India
| | | | | | - Kukkehalli Balachandra Hebbar
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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4
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Bakircioglu D, Bakircioglu Kurtulus Y, Topraksever N. Extraction Induced by Emulsion Breaking for Ca, Cu, Fe, Mn, Ni, and Zn Determination in Chocolate by Flame Atomic Absorption Spectrometry. J AOAC Int 2022; 105:1299-1308. [DOI: 10.1093/jaoacint/qsac048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022]
Abstract
Abstract
Background
Chocolate is a rich source of essential and non-essential elements. A new liquid–liquid extraction (LLE) approach, extraction induced by emulsion breaking (EIEB), is proposed in which the analyzed elements are transferred from the organic phase to the aqueous phase before measurement by flame atomic absorption spectrometry (FAAS).
Objective
To compare EIEB to microwave digestion (MWD) for extraction of elements from chocolate prior to FAAS.
Methods
EIEB parameters were varied to optimize the procedure. EIEB-FAAS was then compared to MWD-FAAS for the analysis of Ca, Cu, Fe, Mn, Ni, and Zn in milk and dark chocolate samples. A certified reference material (NIST 2384, baking chocolate) was analyzed to determine the recoveries of Ca, Cu, Fe, Mn, and Zn by the two methods.
Results
The optimized EIEB extraction method involves dilution of tempered chocolate with toluene, ultrasonic emulsification with acidified Triton X-114, breaking the emulsion by heating, and centrifugation to produce two well-defined phases. Analysis of dark and milk chocolate samples showed similar repeatability by EIEB-FAAS (RSDr 0.3 to 6.6% in dark and 0.5 to 8.7% in milk) and MWD-FAAS (RSDr 0.5 to 5.4% in dark and 0.7 to 10.2% in milk), with no significant difference detected between the methods for analysis of Ca, Cu, Fe, Mn, Ni, and Zn based on Student’s t-test. Analysis of NIST 2384 baking chocolate certified reference material for Ca, Cu, Fe, Mn, and Zn demonstrated recoveries of 98.6 to 99.5% for EIEB-FAAS compared to 95.8 to 98.6% for MWD-FAAS.
Conclusion
EIEB-FAAS was shown to provide high recovery and excellent repeatability for accurate determination of Ca, Cu, Fe, Mn, Ni, and Zn from dark and milk chocolates.
Highlight
The EIEB-FAAS method is simpler and requires fewer reagents compared to other sample preparation methods and allows the calibration to be carried out using aqueous calibration solutions.
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Affiliation(s)
- Dilek Bakircioglu
- Trakya University, Faculty of Science, Department of Chemistry , Edirne, Turkey
| | | | - Nukte Topraksever
- Trakya University, Faculty of Science, Department of Chemistry , Edirne, Turkey
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5
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Koeder C, Perez-Cueto FJA. Vegan nutrition: a preliminary guide for health professionals. Crit Rev Food Sci Nutr 2022; 64:670-707. [PMID: 35959711 DOI: 10.1080/10408398.2022.2107997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans.
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Affiliation(s)
- Christian Koeder
- Institute of Food Science and Human Nutrition, Leibniz University Hanover, Hanover, Germany
- Department of Nutrition, University of Applied Sciences Münster, Münster, Germany
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6
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Influence of cocoa origin on the nutritional characterization of chocolate. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04070-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. Foods 2022; 11:foods11101445. [PMID: 35627015 PMCID: PMC9141620 DOI: 10.3390/foods11101445] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/12/2022] [Indexed: 02/04/2023] Open
Abstract
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.
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8
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Meisel P, Kocher T. Chocolate and coronary artery disease. Eur J Prev Cardiol 2022; 28:e51. [DOI: 10.1093/eurjpc/zwaa076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 09/08/2020] [Indexed: 11/13/2022]
Affiliation(s)
- Peter Meisel
- Department of Periodontology, University Medicine Greifswald, Clinics of Dentistry, Fleischmannstrasse 42, D-17475 Greifswald, Germany
| | - Thomas Kocher
- Department of Periodontology, University Medicine Greifswald, Clinics of Dentistry, Fleischmannstrasse 42, D-17475 Greifswald, Germany
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9
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Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Grassia M, Messia MC, Marconi E, Demirkol ȪŞ, Erdoğdu F, Sarghini F, Cinquanta L, Corona O, Planeta D. Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:449-457. [PMID: 34490555 PMCID: PMC8629859 DOI: 10.1007/s11130-021-00917-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/11/2021] [Indexed: 05/03/2023]
Abstract
Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min-1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g-1) were reduced by about 50% (0.42 g 100 g-1), while in the enriched chocolate (1.17 g 100 g-1) by only 22% (0.97 g 100 g-1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.
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Affiliation(s)
- M Grassia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - M C Messia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - E Marconi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - Ȫ Şakiyan Demirkol
- Department of Food Engineering, Ankara University, 06830, Ankara, Turkey
| | - F Erdoğdu
- Department of Food Engineering, Ankara University, 06830, Ankara, Turkey
| | - F Sarghini
- Department of Agricultural Sciences, Università Degli Studi di Napoli Federico II, Via Università, 100, 80055, Portici, NA, Italy
| | - L Cinquanta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy.
| | - O Corona
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - D Planeta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
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11
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Taufiqa Z, Chandra DN, Helmizar H, Lipoeto NI, Hegar B. Micronutrient Content and Total Lactic Acid Bacteria of Dadiah Pudding as Food Supplementation for Pregnant Women. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.6791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients.
AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents.
METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain.
RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively.
CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes.
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12
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Cinar ZÖ, Atanassova M, Tumer TB, Caruso G, Antika G, Sharma S, Sharifi-Rad J, Pezzani R. Cocoa and cocoa bean shells role in human health: An updated review. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Raja K, Gokula Narayanan SN, Thiruvengadam S, Romauld I. The influence of chocolate fortification with
Centella asiatica, Abelmoschus esculentus,
and
Psidium guajava
on the content of biologically active substances. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Kamalesh Raja
- Department of Biotechnology Rajalakshmi Engineering College Chennai‐602105 TN India
| | | | | | - Ivo Romauld
- Department of Biotechnology VISTAS Chennai‐600117 TN India
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14
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Karaś K, Zioła-Frankowska A, Bartoszewicz M, Krzyśko G, Frankowski M. Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 38:293-303. [PMID: 33332983 DOI: 10.1080/19440049.2020.1853821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chocolate, one of the most popular sweets in the world, is consumed by people of all ages. Available data point to significant increases in consumption and production. However, successful determination of elements in chocolate is still difficult because of the characteristics of the matrix which contains a high content of organic compounds, like hydrogenated vegetable oil, vegetable fats, solids from malt extract, salts, emulsifiers, etc., causing problems with appropriate decomposition or digestion of sample. In this study, chocolate samples were prepared according to two procedures: water bath and microwave-assisted mineralisation. The use of Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) allowed us to determine the elemental composition of dark, milk, and white chocolate bars available on the Polish market as well as a cacao sample (100% cocoa powder). The elements assessed were Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Sr, and Zn. The obtained results were used to compare the effectiveness of sample pre-treatment methods and to assess the correlation between the concentrations of specific elements and type of chocolate by the application of chemometric and statistical tools. The research showed that levels of analysed macro- and microelements are directly connected with the type of chocolate, characterised by the variable contents of cocoa paste and added milk. Data for all samples after mineralisation shown that among macroelements P was the most abundant, followed by Mg, Ca, Na, K, and S. The major essential element with the highest level was Fe, followed by Zn and Cu. In the group of toxic metals the highest content was obtained for Ba, then Al and Sr, but none exceeded permissible values prepared by health benefit organisations.
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Affiliation(s)
- Katarzyna Karaś
- Department of Analytical and Environmental Chemistry, Faculty of Chemistry, Adam Mickiewicz University Poznań , Poznań, Poland
| | - Anetta Zioła-Frankowska
- Department of Analytical and Environmental Chemistry, Faculty of Chemistry, Adam Mickiewicz University Poznań , Poznań, Poland
| | - Małgorzata Bartoszewicz
- Department of Chemistry Didactics, Faculty of Chemistry, Adam Mickiewicz University Poznań , Poznań, Poland
| | - Grzegor Krzyśko
- Department of Chemistry Didactics, Faculty of Chemistry, Adam Mickiewicz University Poznań , Poznań, Poland
| | - Marcin Frankowski
- Department of Analytical and Environmental Chemistry, Faculty of Chemistry, Adam Mickiewicz University Poznań , Poznań, Poland
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15
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Martins AC, Krum BN, Queirós L, Tinkov AA, Skalny AV, Bowman AB, Aschner M. Manganese in the Diet: Bioaccessibility, Adequate Intake, and Neurotoxicological Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12893-12903. [PMID: 32298096 DOI: 10.1021/acs.jafc.0c00641] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Manganese (Mn) is an essential element that participates in several biological processes. Mn serves as a cofactor for several enzymes, such as glutamine synthetase and oxidoreductases, that have an important role in the defense of the organisms against oxidative stress. The diet is the main source of Mn intake for humans, and adequate daily intake levels for this metal change with age. Moreover, in higher amounts, Mn may be toxic, mainly to the brain. Here, we provide an overview of Mn occurrence in food, addressing its bioaccessibility and discussing the dietary standard and recommended intake of Mn consumption. In addition, we review some mechanisms underlying Mn-induced neurotoxicity.
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Affiliation(s)
- Airton C Martins
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, New York 10461, United States
| | - Bárbara Nunes Krum
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, New York 10461, United States
- Post-Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul 97105-900, Brazil
| | - Libânia Queirós
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, New York 10461, United States
- Department of Molecular of Biology and Centre for Environmental and Marine Studies (CESAM), University of Aveiro, 3810-193 Aveiro, Portugal
| | - Alexey A Tinkov
- I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow 119146, Russia
- Yaroslavl State University Yaroslavl, 150003, Russia
- Federal Research Centre of Biological Systems and Agro-technologies of the Russian Academy of Sciences, Orenburg 460000, Russia
| | - Anatoly V Skalny
- I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow 119146, Russia
- Yaroslavl State University Yaroslavl, 150003, Russia
| | - Aaron B Bowman
- School of Health Sciences, Purdue University, West Lafayette, Indiana 47907, United States
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, New York 10461, United States
- I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow 119146, Russia
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16
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Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. Molecules 2020; 25:E3648. [PMID: 32796548 PMCID: PMC7463549 DOI: 10.3390/molecules25163648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 01/27/2023] Open
Abstract
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids' content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.
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Affiliation(s)
- Lucia Godočiková
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Grzegorz Zaguła
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Miroslava Kačániová
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland; (G.Z.); (M.K.)
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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17
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Nowaczewska M, Wiciński M, Kaźmierczak W, Kaźmierczak H. To Eat or Not to Eat: A Review of the Relationship between Chocolate and Migraines. Nutrients 2020; 12:nu12030608. [PMID: 32110888 PMCID: PMC7146545 DOI: 10.3390/nu12030608] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2020] [Revised: 02/13/2020] [Accepted: 02/22/2020] [Indexed: 12/20/2022] Open
Abstract
Migraine is a chronic disorder with episodic attacks, and patients with a migraine often report that certain factors can trigger their headache, with chocolate being the most popular type of food-based trigger. Many studies have suggested a link between chocolate and headaches; however, the underlying physiological mechanisms are unclear. As premonitory symptoms may herald migraine attacks, a question arises regarding whether eating chocolate before a headache is a consequence of a food craving or indeed a real trigger. Here, we aim to summarize the available evidence on the relationship between chocolate and migraines. All articles concerning this topic published up to January 2020 were retrieved by searching clinical databases, including EMBASE, MEDLINE, PubMed, and Google Scholar. All types of studies have been included. Here, we identify 25 studies investigating the prevalence of chocolate as a trigger factor in migraineurs. Three provocative studies have also evaluated if chocolate can trigger migraine attacks, comparing it to a placebo. Among them, in 23 studies, chocolate was found to be a migraine trigger in a small percentage of participants (ranging from 1.3 to 33), while all provocative studies have failed to find significant differences between migraine attacks induced by eating chocolate and a placebo. Overall, based on our review of the current literature, there is insufficient evidence that chocolate is a migraine trigger; thus, doctors should not make implicit recommendations to migraine patients to avoid it.
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Affiliation(s)
- Magdalena Nowaczewska
- Department of Otolaryngology, Head and Neck Surgery, and Laryngological Oncology, Faculty of Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, M. Curie 9, 85-090 Bydgoszcz, Poland
- Correspondence: ; Tel.: +48-52-585-4716
| | - Michał Wiciński
- Department of Pharmacology and Therapeutics, Faculty of Medicine, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, M. Curie 9, 85-090 Bydgoszcz, Poland
| | - Wojciech Kaźmierczak
- Department of Sensory Organs Examination, Faculty of Health Sciences, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, M. Curie 9, 85-090 Bydgoszcz, Poland
| | - Henryk Kaźmierczak
- Department of Otolaryngology, Head and Neck Surgery, and Laryngological Oncology, Faculty of Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, M. Curie 9, 85-090 Bydgoszcz, Poland
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Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants (Basel) 2019; 8:antiox8080283. [PMID: 31390779 PMCID: PMC6720223 DOI: 10.3390/antiox8080283] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 12/28/2022] Open
Abstract
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.
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19
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Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03333-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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20
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Hosseini-Bai S, Trueman SJ, Nevenimo T, Hannet G, Randall B, Wallace HM. The effects of tree spacing regime and tree species composition on mineral nutrient composition of cocoa beans and canarium nuts in 8-year-old cocoa plantations. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:22021-22029. [PMID: 31144175 DOI: 10.1007/s11356-019-05519-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 05/17/2019] [Indexed: 06/09/2023]
Abstract
The selection of shade trees with appropriate spacing is important for minimising their impact on nutrient accumulation by understorey cash crops in agroforestry systems. Cocoa trees may be intercropped with overstorey legume or non-legume shade trees. A legume tree and/or a non-legume timber tree with edible kernels (Gliricidia sepium and Canarium indicum, respectively) are used as shade trees in cocoa plantations particularly in Papua New Guinea. This study explored the nutrient concentrations of cocoa beans in response to both tree-shade species and shade-tree spacing regime. The study also investigated the extent to which C. indicum tree spacing altered the nutrient concentrations of canarium kernels. G. sepium trees in the study had a final spacing of 12 m × 12 m while the spacing regimes of either 8 m × 8 m or 8 m × 16 m used for C. indicum. The calcium (Ca) concentrations of cocoa beans did not differ significantly between plants located next to G. sepium and plants located next to C. indicum. Cocoa beans next to C. indicum trees with spacing of 8 m × 16 m had higher potassium (K) concentrations than those next to G. sepium trees. However, phosphorus (P) concentrations of cocoa beans next to C. indicum trees with spacing of 8 m × 8 m or next to G. sepium trees were significantly higher than those next to C. indicum trees with spacing of 8 m × 16 m. The K concentrations in cocoa beans and soil were not correlated nor were the P concentrations in cocoa beans and soil. Correlations between nutrients in leaves and cocoa beans, or between leaves and canarium kernels, were not strong. Our results suggest that cocoa and canarium trees can be intercropped successfully, and that they do not compete for soil nutrients.
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Affiliation(s)
- Shahla Hosseini-Bai
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia.
- School of Health, Medical and Applied Sciences, Central Queensland University, Bundaberg, QLD, 4670, Australia.
| | - Stephen J Trueman
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
| | - Tio Nevenimo
- National Agricultural Research Institute, Islands Regional Centre, Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Godfrey Hannet
- National Agricultural Research Institute, Islands Regional Centre, Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Bruce Randall
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
| | - Helen M Wallace
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
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21
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Grassia M, Salvatori G, Roberti M, Planeta D, Cinquanta L. Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00089-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Nisar M, Mohammad RM, Arshad A, Hashmi I, Yousuf SM, Baig S. Influence of Dietary Intake on Sleeping Patterns of Medical Students. Cureus 2019; 11:e4106. [PMID: 31058000 PMCID: PMC6476615 DOI: 10.7759/cureus.4106] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Introduction The aim of the study was to explore the association between the intake of specific food substances and the sleeping patterns of medical students. Methods A cross-sectional study was conducted with 440 medical students, aged 18-24 years, chosen through non-probability consecutive sampling from Karachi, Pakistan. The Pittsburgh sleep quality index (PSQI) was used to measure sleep quality and a self-made questionnaire that categorized foods according to their nutritional constitutions was used to measure the frequency of food consumption. Associations were evaluated using the chi-square test with the level of significance taken as p < 0.05 and strength of significance determined using Cramer’s V. logistic regression to predict good sleep quality. Results Significant associations were found with soybeans, whole grains, processed meats, leafy greens, dark chocolate, spices, dairy products, products high in fat and sugar, lima beans, and carbohydrates in relation to sleep quality, with soybeans exhibiting a particularly stronger relationship. The odds of good sleep quality were 2.5 times more likely with soybean intake, 3.26 times more likely with carbohydrates, and 6.57 times more likely with lima beans. Intake of papayas was associated with reduced sleep quality. Conclusion Intake of certain food substances has a significant association with sleep quality. Clinical trials focusing on the nutritional basis of these associations can lead to a new integrated focus on functional foods to combat poor sleep and sleep-related diseases.
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Affiliation(s)
- Maheen Nisar
- Biochemistry, Ziauddin University Hospital, Karachi, PAK
| | | | - Aleena Arshad
- Biochemistry, Ziauddin University Hospital, Karachi, PAK
| | - Irtiza Hashmi
- Biochemistry, Ziauddin University Hospital, Karachi, PAK
| | - Sarim M Yousuf
- Biochemistry, Ziauddin University Hospital, Karachi, PAK
| | - Saeeda Baig
- Biochemistry, Ziauddin University Hospital, Karachi, PAK
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Kobus-Cisowska J, Szymanowska D, Maciejewska P, Szczepaniak O, Kmiecik D, Gramza-Michałowska A, Kulczyński B, Cielecka-Piontek J. Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients. Food Funct 2019; 10:997-1006. [DOI: 10.1039/c8fo02099j] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The aim of the present study was to develop a novel type of probiotic chocolate with the additiveBacillus coagulansbacteria and determine the concentration of polyphenols and their bioaccessibility.
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Affiliation(s)
| | - Daria Szymanowska
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Paulina Maciejewska
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Oskar Szczepaniak
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | | | - Bartosz Kulczyński
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
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Mrmošanin JM, Pavlović AN, Krstić JN, Mitić SS, Tošić SB, Stojković MB, Micić RJ, Đorđević MS. Multielemental quantification in dark chocolate by ICP OES. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Montagnana M, Danese E, Salvagno GL, Lippi G. Short-term effect of dark chocolate consumption on routine haemostasis testing. Int J Food Sci Nutr 2016; 68:613-616. [DOI: 10.1080/09637486.2016.1268101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Elisa Danese
- Section of Clinical Biochemistry, University of Verona, Verona, Italy
| | | | - Giuseppe Lippi
- Section of Clinical Biochemistry, University of Verona, Verona, Italy
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