Journal of Food Processing & Technology

Javier ELV

Publications

• Research Article
  Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions
  Author(s): Rafaella RAP, Javier ELV, Fabio FS and Solange CRafaella RAP, Javier ELV, Fabio FS and Solange C
  
  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%) cho.. View More»
  DOI: 10.4172/2157-7110.1000572

  Abstract PDF