Voltammetric methods to quantify hazardous elements (Ni, Pb and Cd) in chocolate and cacao products

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI:10.1016/j.jfca.2025.107682

Diana Amorello , Salvatore Barreca , Francesca Gioè , Santino Orecchio , Silvia Orecchio

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Abstract

This study focuses on optimizing voltammetric methods to quantify three elements of toxicological interest (lead, cadmium and nickel) in 52 chocolate and cocoa-based products. Using microwave-assisted mineralization followed by anodic re-dissolution and differential pulse voltammetry, the methods demonstrated high sensitivity, precision, and low cost-efficiency for detecting trace metals in complex food matrices. Ni was the most abundant element followed by Pb and Cd. Results revealed Ni exceeds legal limits in over 50 % of samples. While concentrations of Cd were generally compliant with regulations, Pb levels surpassed legal limits in certain dark chocolate samples. The Ni concentration varies between the limit of quantification (23 μg kg⁻¹) and 12100 μg kg⁻¹ with an average of 2064 μg kg⁻¹. It is present in higher concentrations (8500–12100 μg kg⁻¹) in three samples of white chocolate. A dark chocolate cream produced by a famous industry, shows the highest concentration. Cadmium in the analysed samples is the element having the lowest concentrations. It is present in the range between the limit of quantification (37 μg kg⁻¹) and 610 μg kg⁻¹ with an average of 63 μg kg⁻¹. The highest concentration was quantified in a gianduia chocolate.

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用伏安法定量巧克力和可可制品中有害元素（Ni、Pb和Cd）

本研究的重点是优化伏安法来量化52种巧克力和可可产品中三种毒理学感兴趣的元素（铅，镉和镍）。采用微波辅助矿化-阳极再溶解-差分脉冲伏安法检测复杂食品基质中痕量金属具有较高的灵敏度、精密度和低成本效益。Ni含量最高，其次是Pb和Cd。结果显示，超过50% %的样品中Ni含量超标。虽然镉的浓度总体上符合规定，但某些黑巧克力样品中的铅含量超过了法定上限。Ni浓度在定量限（23 μg kg−1）和12100 μg kg−1之间变化，平均值为2064 μg kg−1。在三个白巧克力样品中，它的浓度较高（8500-12100 μg kg−1）。一家著名企业生产的黑巧克力奶油浓度最高。分析样品中的镉是浓度最低的元素。它存在于定量限（37 μg kg−1）和610 μg kg−1之间，平均值为63 μg kg−1。在一种吉安杜亚巧克力中测定了最高浓度。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.