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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem
Analytical Methods
a r t i c l e
i n f o
Article history:
Received 21 January 2010
Received in revised form 14 July 2010
Accepted 18 July 2010
Keywords:
Emulsion
Chocolate
Flame atomic absorption spectrometry
a b s t r a c t
In this study, oil-in-water formulations were optimized to determine sodium, potassium, calcium, magnesium, zinc, and iron in emulsied chocolate samples by ame atomic absorption spectrometry (FAAS).
This method is simpler and requires fewer reagents when compared with other sample pre-treatment
procedures and allows the calibration to be carried out using aqueous standards. Octyl stearate was used
as oily phase. Tween 80 and Triton X100 were tested as surfactants. The optimum type and proportion of
formulations were determined and their choice depended on the element studied. The emulsion preparation was performed by a conventional method that involves mixing both phases at 75 5 C by magnetic stirring and phase inversion to change the water-to-oil ratio by increasing the volume of the
surfactant-water external phase and correspondingly decreasing the volume of internal phase. The validation of the method was performed against a baking chocolate standard reference material (SRM 2384)
and recoveries ranged from 88.6% for K to 105.5% for Zn. The proposed method allowed the evaluation of
the essential metal status of chocolate with minimum sample manipulation and was reproducible and
economical.
2010 Elsevier Ltd. All rights reserved.
1. Introduction
Chocolate is a product obtained from Theobroma cacao beans. In
order to process cacao beans into chocolate or cocoa, they are left
to ferment, dried, roasted and, nally, triturated until they are
transformed into a liqueur. Primary chocolate categories are dark,
milk and white. The rst is made by mixing cocoa liqueur, cocoa
butter, sugar and vanilla. The second uses the same process, with
the increment of milk, and the white does not include the cocoa liqueur, only the cocoa butter, milk and sugar (Afoakwa, Paterson, &
Fowler, 2007).
Chocolate is consumed all over the world, in all segments of
society and by people of all ages. Nowadays, the consumer is more
and more concerned with the nutritional status of foodstuff and,
considering that chocolate is an extremely rich source of many
essential minerals, it can contribute to a healthy diet. Nevertheless,
the evaluation of nutrient ingestion is a very complex task
(Borchers, Keen, Hannum, & Gershwin, 2000). The available nutritional data are frequently old and incomplete and in many cases
unreliable due to lack of description of the analytical procedures
(Ribeiro, de Morais, Colugnati, & Sigulem, 2003).
The determination of metals in foods has become an important
eld in food analysis (Reyes & Campos, 2006). However, the accu* Corresponding author. Fax: +55 55 3220 8870.
E-mail address: ndenise@quimica.ufsm.br (D. Bohrer).
0308-8146/$ - see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2010.07.043
rate determination of metals in chocolate is still an analytical challenge, due to difculties arising from matrix characteristics. Flame
atomic absorption spectrometry (FAAS) is a powerful detection
technique for determining elements in the ppm range. The advantages of FAAS include well-characterized interferences, low operator skill required for operation, and comparatively low cost of
instrumentation and maintenance (Welz & Sperling, 1999). However, direct chocolate analysis by FAAS is not possible and the
determination of metals in this type of matrix necessarily involves
sample digestion, considering that it contains a high content of organic compounds.
The literature reports methods for chocolate sample treatment
involving microwave digestion, wet digestion, and dry ashing
(Dahiya, Karpe, Hegde, & Sharma, 2005; Gldas, 2008; Jalbani
et al., 2007; Sepe, Costantini, Ciaralli, Ciprotti, & Giordano, 2001).
Acids and peroxides are usually added to improve sample decomposition. All these procedures result in additional steps, which may
lead to inconveniences such as contamination and losses during
handling (Vias, Pardo-Martnez, & Hernndez-Crdoba, 2000).
Direct emulsication with surfactants provides a rapid procedure for sample preparation since this approach does not require
any destruction of the organic matrix (Sanz-Medel, de la Campa,
Gonzalez, & Fernandez-Sanchez, 1999). It simply reduces the viscosity and the organic content of the sample, making the properties of the chocolate sample close to those capable of being
analyzed by FAAS, while maintaining the systems homogeneity
1190
and stability. In earlier studies, emulsication of samples was satisfactorily used for the analysis of whole hen eggs measuring Se by
graphite furnace atomic absorption spectrometry (GFAAS) and Na,
K, Ca, Mg, Zn and Fe by FAAS. The oil-in-water emulsion stabilized
the sample, maintaining the systems homogeneity, and reduced
the viscosity and the organic content of the sample, thus allowing
egg sample analysis by GFAAS and by FAAS (Ieggli, Bohrer, do
Nascimento, & de Carvalho, 2010; Ieggli et al., 2009).
The goal of this study was to investigate the use of emulsions as
sample preparation for routine determination of Na, K, Ca, Mg, Zn
and Fe in chocolate by FAAS. The expected advantages of this procedure are the higher stability and easy handling of sample emulsions, allowing the use of aqueous standards for calibration. The
reliability of the procedure was checked by analyzing standard reference material.
2. Experimental
2.1. Instrumentation/procedure
All measurements were carried out using an ANALYTIK Jena AG
(Jena, Germany) model novAA 300 atomic absorption spectrometer
equipped with SpectrAA (Varian, Australia) hollow cathode lamps
as the radiation source. An acetylene-air or acetylene-nitrous oxide
ame was used; the gas ow rates and the burner height were adjusted in order to obtain the maximum absorbance signal for each
element. Other instrumental parameters were set to the values
shown in Table 1.
2.2. Reagents and samples
All reagents were of analytical grade, and all emulsions were
prepared with distilled and deionized water that was further puried by a Milli-Q high purity water device (electrical resistivity of
18.0 MX cm) (Millipore, Bedford, USA). Laboratory glassware was
kept overnight in 10% (v/v) HNO3 in ethanol solution and shortly
before use was washed with water and dried in a dust free environment. Concentrated nitric acid used in this study was supplied by
Merck. Sodium, potassium, calcium, magnesium, zinc, and iron
standard solutions (1000 mg L 1) were obtained from the National
Institute of Standards and Technology (NIST, USA) and diluted as
necessary to obtain working standards. The non-ionic surfactants
Triton X100 (Fluka) and Tween 80 (Fluka) were tested for emulsion
preparation. Octyl stearate (Galena, Brazil) was used as the oily
phase. The certied reference material (CRM) SRM 2384 Baking
Chocolate (NIST) was used to check the accuracy of the proposed
method.
The chocolate samples analyzed in this study were purchased in
supermarkets from Santa Maria (Brazil) and the percentage of cocoa varied. The chocolate samples were ve white chocolate
(brands: Neugebauer, Nestl Classic, Lacta Laka, Neugebauer Dupy,
Garoto), ve milk chocolate (Neugebauer, Nestl Classic, Lacta,
Neugebauer Dupy, Garoto), and seven dark chocolate (Neugebauer,
Table 1
Instrumental parameters for element determination in emulsied chocolate samples.
Element
Wavelength
(nm)
Slit width
(nm)
I
(mA)
Integration
time (s)
Flame
Potassium
Calcium
Sodium
Zinc
Magnesium
Iron
766.5
422.7
589.0
213.9
285.2
248.3
0.8
1.2
0.8
0.5
1.2
0.2
4.5
4.0
3.0
6.0
4.0
8.0
3.0
3.0
3.0
3.0
3.0
3.0
C2H2air
N2OC2H2
C2H2air
C2H2air
C2H2air
N2OC2H2
1191
Table 2
Chocolate and emulsion component amounts for metal determination by FAAS.
Element
Na
K, Ca, Mg
Fe
Zn
Emulsion components
White
Milk
Dark
Oil phase
Surfactant
0.2
0.2
8.0
4.0
0.2
0.2
4.0
2.0
0.2
0.2
2.0
2.0
Octyl
Octyl
Octyl
Octyl
4.0
4.0
4.0
4.0
Triton X100
Tween 80
Triton X100
Tween 80
4.0
4.0
4.0
4.0
stearate
stearate
stearate
stearate
1192
Table 3
Regression parameters of the metal analytical curves.
a
b
c
Metal
Rangea (mg L
Potassium
Calcium
Sodium
Zinc
Magnesium
Iron
110
0.58
13
0.050.40
0.54.0
0.12.0
Regression equationb
R2
c0 (mg L
A = 0.0619 + 0.1834C
A = 0.0039 + 0.0996C
A = (0.0087 + 0.2839C)/(1 + 0.0558C)
A = 0.0015 + 0.2312C
A = (0.0124 + 0.2359C)/(1 + 0.1682C)
A = 0.0014 + 0.0228C
0.9938
0.9994
0.9951
0.9958
0.9912
0.9977
0.024
0.044
0.015
0.018
0.019
0.191
LODc (mg L
0.05
0.16
0.02
0.02
0.03
0.02
The precision of the procedures was determined through repeatability (intra-day precision). Six chocolate emulsions were assayed
during the same day, under the same experimental conditions. Intermediate precision (inter-day) was evaluated by assaying freshly prepared emulsions on three different days (n = 3). The repeatability
presented good relative standard deviation (RSD) values for all metals. The intermediate precision was evaluated using the RSD and Ftest. The computed F-values were lower than tabulated F-values,
indicating no signicant difference between the results obtained
on different days. All precision data are shown in Table 4.
Although FAAS measurement of alkaline and alkaline earth metals may require the presence of an ionization buffer (Welz & Sperling,
1999) for the suppression of analyte ionization, in this study it was
not used. Probably, due to the nature of the matrices, no signicant
changes were observed when the cesium/lanthanum chloride buffer
was used for the measurements with acetylene-nitrous oxide ame.
The proposed method was applied to evaluate Na, K, Ca, Mg, Zn,
and Fe levels in different chocolate samples. We aimed to contribute to provide a baseline of these elements in different kinds of
chocolate (white, milk and dark). The analysis was carried out in
triplicate and the results are shown in Table 5.
The mineral present in the highest concentration is potassium
(K), with amounts varying from 2495 to 6361 lg g 1. Interestingly,
the higher the cocoa content the higher the K level. The amount of
sodium was found to be directly related to the content of milk and
cocoa liqueur in the chocolates, however it also presented great
variation among the brands. Chocolates contain amounts of calcium varying from 324 to 4533 lg g 1, where the highest levels
are in white chocolates. Chocolate contains levels from 365 to
1834 lg g 1 of Mg, for white and dark chocolate, respectively.
Table 4
Determination of the analytes in a certied reference baking chocolate (NIST SRM 2384).
Element
Na
K
Ca
Mg
Fe
Zn
a
b
c
d
e
Concentrations lg g
Emulsion compounds
Oil phase
Surfactant
Certied valuea
Foundb
Octyl
Octyl
Octyl
Octyl
Octyl
Octyl
4.0
4.0
4.0
4.0
4.0
4.0
Triton X100
Tween 80
Tween 80
Tween 80
Triton X100
Tween 80
4.0
4.0
4.0
4.0
4.0
4.0
40 2
8200 500
840 74
2570 150
132 11
36.6 1.7
41 2
7266 182
882 11
2600 192
129 11
38.6 2.7
stearate
stearate
stearate
stearate
stearate
stearate
Recovery (%)
texpc
103.0
88.6
105.0
101.2
97.5
105.5
0.04
0.09
0.04
1.58
0.01
0.03
Precision
Intra-day (RSD)
3.8
2.3
1.0
0.9
4.6
1.2
1.0/0.34
2.3/0.69
0.3/0.14
0.7/0.78
2.6/0.55
0.6/0.88
Table 5
Concentration levels of the elements (lg g
Chocolate type
Brand
Na
Ca
Mg
Fe
Zn
White
1
2
3
4
5
n.i.
n.i.
27
n.i.
n.i.
1033 6
1121 2
1411 7
921.0 3
940.3 1.4
3069 21
3474 19
3952 26
2840 14
2745 14
3990 27
4096 107
4534 92
3404 48
3203 57
365.6 1.6
403.7 1.8
496.8 9.5
325.7 2.5
334.2 1.9
1.2 0.1
1.3 0.2
2.2 0.1
1.7 0.4
3.0 0.2
13.5 0.3
13.5 0.0
13.4 0.3
11.0 0.1
10.3 0.1
Milk
6
7
8
9
10
n.i.
n.i.
32
n.i.
n.i.
515.2 1.2
450.1 7.2
891.8 3.8
530.8 2.0
932.2 4.4
2661 13
2769 32
3672 8
2596 12
3368 4
1813 47
1546 11
2300 18
1744 19
2523 33
632.7 6.5
736.6 2.8
867.2 1.4
528.6 36.5
714.3 35.6
16.5 0.5
14.7 0.7
24.8 0.7
27.4 0.3
19.4 0.2
7.5 0.1
7.7 0.1
9.4 0.1
9.3 0.1
10.7 0.3
Dark
11
12
13
14
15
16
17
n.i.
n.i.
43
n.i.
n.i.
50
70
500.3 1.4
127.7 0.1
59.8 0.1
509.8 2.5
93.1 0.8
496.2 3.0
127.7 0.6
3654 34
3849 31
3718 26
3670 11
3746 9
4932 13
6361 34
665.4 31.3
801.6 3.0
324.4 24.0
730.7 23.3
385.7 12.3
2069 55
692.4 28
997.3 11.5
1328 15
1262 7
1036 6
1224 2
1576 37
1834 77
43.3 0.6
36.1 0.5
64.6 1.4
43.0 0.5
35.8 1.1
75.3 1.5
140.8 7.7
12.4 0.1
15.5 0.1
15.4 0.1
12.1 0.1
15.4 0.0
15.8 0.1
23.3 0.1
1193