alexa Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions

Peixoto RRA1*, Villa JEL1, Silva FF2 and Cadore S1
1Institute of Chemistry, University of Campinas, Campinas, SP, Brazil
2Agilent Technologies Brasil, Av. Dr. Marcos Penteado Ulhoa, Barueri, SP, Brazil
*Corresponding Author : Peixoto RRA
Institute of Chemistry
University of Campinas, P.O. Box 6154
13083-970, Campinas, SP, Brazil
Tel: +5519-3521-8782
E-mail: [email protected]
Received February 08, 2016; Accepted February 26, 2016; Published March 03, 2016
Citation: Peixoto RRA, Villa JEL, Silva FF, Cadore S (2016) Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions. J Food Process Technol 7:572. doi:10.4172/2157-7110.1000572
Copyright: © 2016 Peixoto RRA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

The total contents and the bioaccessibility of essential (Co, Cu, Fe, Mn, Zn, Cr and Se) and non-essential elements (Al, Ba, Sr, As, Ni and V) were estimated in dark, milk and white chocolates. The analytical determinations were made by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) after microwave-assisted acid mineralization. The bioaccessibility was determined for each type of chocolate by applying an in vitro digestion method and the results were in the range of 45-63% for Co, 26-89% for Cu, 4-67% for Fe, 29-89% for Mn, 8-89% for Zn, 28-36% for Cr, 9-89% for Se, 3-5% for Al, 13-55% for Ba, 25-86% for Sr, 42-62% for As and 50-63% for Ni. Although the highest total elemental concentrations were found in dark chocolate, white chocolate exhibited bioaccessible fractions significantly higher (55-89%) when compared to milk (5-63%) and dark (3-50%) chocolate. The results also pointed out that the consumption of milk and dark chocolate contributes to a high daily intake of Cr for children.

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