Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/355677
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampEfraim, Priscilla-
dc.typeArtigopt_BR
dc.titleCocoa beans and derived products: effect of processing on polycyclic aromatic hydrocarbons levelspt_BR
dc.contributor.authorAbballe, Caroline-
dc.contributor.authorGomes, Fernanda Moralez Leme-
dc.contributor.authorLopes, Beatriz Dezembro-
dc.contributor.authorOliveira, Ana Paula Ferreira de-
dc.contributor.authorBerto, Maria Isabel-
dc.contributor.authorEfraim, Priscilla-
dc.contributor.authorTfouni, Sílvia Amélia Verdiani-
dc.subjectTorraçãopt_BR
dc.subject.otherlanguageRoastingpt_BR
dc.description.abstractContamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa beans samples were used, with and without presence of smoke during drying. In both, an initial contamination was detected, 1.78 μg/kg for non-smoked beans and 66 μg/kg for smoked cocoa beans. After roasting, a decrease in contamination was observed. Levels detected in derived products were from not detected (shell) to 2.08 μg/kg (cocoa butter) for non-smoked beans and 5.2 μg/kg (cocoa powder) to 136 μg/kg (shell) for smoked beans. Mass balance showed that, for non-smoked cocoa beans, PAHs were transferred after pressing in equal proportions to cocoa butter (34%) and powder (37%). Smoked samples presented a large portion of PAHs in the shells (31%) and, after pressing, compounds remained mainly in the cocoa butter (43%). A tendency for PAHs to migrate to cocoa butter was observed. Drying cocoa beans without contact with smoke could reduce contamination and, therefore, human exposition to potentially carcinogenic and genotoxic compoundspt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2021-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume135pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2020.110019pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643820310082pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumber2017/21451-1; 2018/23045-3; 2018/11623-2pt_BR
dc.date.available2021-02-12T13:40:33Z-
dc.date.accessioned2021-02-12T13:40:33Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2021-02-12T13:40:33Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-02-12T13:40:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2021en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/355677-
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordCocoa powderpt_BR
dc.subject.keywordCocoa liquorpt_BR
dc.subject.keywordCocoa butterpt_BR
dc.subject.keywordHPLC-FLDpt_BR
dc.identifier.source000599531300012pt_BR
dc.creator.orcid0000-0003-4411-4731pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid110019pt_BR
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