可可产品及其副产品化学成分的最新综述，重点是有毒元素和有机污染物

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-01 DOI:10.1016/j.foodchem.2025.145001

Anh Hoang Dinh, Anh Quoc Hoang

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引用次数: 0

摘要

可可（Theobroma Cocoa L.）是一种经济上重要的植物，因为它的成分有益于人类的健康和情感。这篇综述是为了提供最新的见解，可可的化学浓度，概况和影响因素。可可制品和副产品含有各种有益物质，如矿物质、脂质、蛋白质、碳水化合物、维生素、多酚、甲基黄嘌呤、生物活性胺和香气。然而，由于种植和加工不当，这些材料受到重金属、有机污染物和真菌毒素的污染。本文首次综述了可可样品中有毒元素和有机污染物的浓度和分布。植物品种、地理来源和生产方法影响可可的化学成分和特征。改进可可生产技术对于最大限度地提高经济效益和健康效益以及减少可可产品中的有毒物质至关重要。应该进行更多的调查，以了解可可的化学成分，并填补有关该植物物种化学概况的研究空白。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

An updated review on chemical compositions of cocoa products and by-products with a focus on toxic elements and organic pollutants

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An updated review on chemical compositions of cocoa products and by-products with a focus on toxic elements and organic pollutants

Cocoa (Theobroma cacao L.) is an economically significant plant because of its components that benefit human health and emotion. This review was conducted to provide updated insights into cocoa chemical concentrations, profiles, and influencing factors. Cocoa products and by-products contain various beneficial substances like minerals, lipids, proteins, carbohydrates, vitamins, polyphenols, methylxanthines, bioactive amines, and aromas. However, these materials have been contaminated with heavy metals, organic pollutants, and mycotoxins due to improper cultivation and processing. For the first time, concentrations and profiles of toxic elements and organic contaminants in cocoa samples were reviewed. Plant varieties, geographical origins, and production methods influence cocoa chemical contents and profiles. Improvements in cocoa production technologies are essential to maximize economic and health benefits and reduce toxic substances in cocoa products. Additional investigations should be performed to understand the chemistry of cocoa and fill research gaps regarding the chemical profiles of this plant species.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.