Manuela B. Nascimento, Thaís L. Souza, Djalma Lucas S. Maia, Lívia R. Amorim, Alvanice S. L. Ribeiro, Maria E. O. Mamede, Leonardo F. Maciel, Aníbal F. Santos Júnior, Paulo R. R. Mesquita, Sergio E. Soares
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The presence of magnesium (132.08–198.16 mg Kg<sup>−1</sup>), high amounts of zinc (3.01–18.76 mg Kg<sup>−1</sup>), and low amounts of sodium (44.56–94.57 mg Kg<sup>−1</sup>) provide significant reasons to encourage increased consumption of cocoa honey as a nutritious source. According to multivariate analysis, there was a greater predominance of minerals in CCN51, PS1319, and SJ02 varieties. PS1319 was characterized by the presence of Al, Fe, and Ni, while other parameters (Zn, Sr, N, K, Mg, and Ca) discriminated CCN51 and SJ02 varieties. Thus, the obtained data enabled the delineation of a physicochemical and nutritional profile of cocoa honey based on cocoa variety. This characterization is crucial for enhancing cocoa honey and its potential future technological applications and incorporation into new products.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 8","pages":"1195 - 1207"},"PeriodicalIF":2.6000,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Determination of Mineral Profile Using MIP OES and Physicochemical Composition of Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)\",\"authors\":\"Manuela B. Nascimento, Thaís L. Souza, Djalma Lucas S. Maia, Lívia R. Amorim, Alvanice S. L. Ribeiro, Maria E. O. Mamede, Leonardo F. Maciel, Aníbal F. Santos Júnior, Paulo R. R. Mesquita, Sergio E. Soares\",\"doi\":\"10.1007/s12161-024-02640-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The present study aims to evaluate the physicochemical composition and mineral profile of cocoa honey from different cocoa varieties (CCN51, PS1319, SJ02, and Parazinho) found in Brazilian territory. The results indicated that the validation parameters of the minerals analyzed (Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Sr, Zn, Ca, K, Mg, and Na) by microwave-induced plasma optical emission spectrometry (MIP OES) were considered acceptable. Furthermore, cocoa honey was characterized as an acidic product, with low protein content and high amounts of soluble solids, sugars, and energy value. The presence of magnesium (132.08–198.16 mg Kg<sup>−1</sup>), high amounts of zinc (3.01–18.76 mg Kg<sup>−1</sup>), and low amounts of sodium (44.56–94.57 mg Kg<sup>−1</sup>) provide significant reasons to encourage increased consumption of cocoa honey as a nutritious source. 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Determination of Mineral Profile Using MIP OES and Physicochemical Composition of Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)
The present study aims to evaluate the physicochemical composition and mineral profile of cocoa honey from different cocoa varieties (CCN51, PS1319, SJ02, and Parazinho) found in Brazilian territory. The results indicated that the validation parameters of the minerals analyzed (Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Sr, Zn, Ca, K, Mg, and Na) by microwave-induced plasma optical emission spectrometry (MIP OES) were considered acceptable. Furthermore, cocoa honey was characterized as an acidic product, with low protein content and high amounts of soluble solids, sugars, and energy value. The presence of magnesium (132.08–198.16 mg Kg−1), high amounts of zinc (3.01–18.76 mg Kg−1), and low amounts of sodium (44.56–94.57 mg Kg−1) provide significant reasons to encourage increased consumption of cocoa honey as a nutritious source. According to multivariate analysis, there was a greater predominance of minerals in CCN51, PS1319, and SJ02 varieties. PS1319 was characterized by the presence of Al, Fe, and Ni, while other parameters (Zn, Sr, N, K, Mg, and Ca) discriminated CCN51 and SJ02 varieties. Thus, the obtained data enabled the delineation of a physicochemical and nutritional profile of cocoa honey based on cocoa variety. This characterization is crucial for enhancing cocoa honey and its potential future technological applications and incorporation into new products.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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