Determination of Mineral Profile Using MIP OES and Physicochemical Composition of Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-06-08 DOI:10.1007/s12161-024-02640-7

Manuela B. Nascimento, Thaís L. Souza, Djalma Lucas S. Maia, Lívia R. Amorim, Alvanice S. L. Ribeiro, Maria E. O. Mamede, Leonardo F. Maciel, Aníbal F. Santos Júnior, Paulo R. R. Mesquita, Sergio E. Soares

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Abstract

The present study aims to evaluate the physicochemical composition and mineral profile of cocoa honey from different cocoa varieties (CCN51, PS1319, SJ02, and Parazinho) found in Brazilian territory. The results indicated that the validation parameters of the minerals analyzed (Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Sr, Zn, Ca, K, Mg, and Na) by microwave-induced plasma optical emission spectrometry (MIP OES) were considered acceptable. Furthermore, cocoa honey was characterized as an acidic product, with low protein content and high amounts of soluble solids, sugars, and energy value. The presence of magnesium (132.08–198.16 mg Kg⁻¹), high amounts of zinc (3.01–18.76 mg Kg⁻¹), and low amounts of sodium (44.56–94.57 mg Kg⁻¹) provide significant reasons to encourage increased consumption of cocoa honey as a nutritious source. According to multivariate analysis, there was a greater predominance of minerals in CCN51, PS1319, and SJ02 varieties. PS1319 was characterized by the presence of Al, Fe, and Ni, while other parameters (Zn, Sr, N, K, Mg, and Ca) discriminated CCN51 and SJ02 varieties. Thus, the obtained data enabled the delineation of a physicochemical and nutritional profile of cocoa honey based on cocoa variety. This characterization is crucial for enhancing cocoa honey and its potential future technological applications and incorporation into new products.

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利用 MIP OES 测定不同可可品种（可可树）可可蜂蜜的矿物质含量和理化成分

本研究旨在评估巴西境内不同可可品种（CCN51、PS1319、SJ02 和 Parazinho）可可蜂蜜的理化成分和矿物质概况。结果表明，通过微波诱导等离子体光发射光谱法（MIP OES）分析的矿物质（Al、Ba、Cd、Co、Cr、Cu、Fe、Mn、Ni、Sr、Zn、Ca、K、Mg 和 Na）的验证参数是可以接受的。此外，可可蜂蜜属于酸性产品，蛋白质含量低，可溶性固形物、糖和能量值较高。镁含量（132.08-198.16 毫克/千克-1）、锌含量（3.01-18.76 毫克/千克-1）和钠含量（44.56-94.57 毫克/千克-1）都很高，这些都是鼓励更多食用可可蜂蜜作为营养来源的重要原因。根据多变量分析，CCN51、PS1319 和 SJ02 品种的矿物质含量更高。PS1319 的特点是含有 Al、Fe 和 Ni，而其他参数（Zn、Sr、N、K、Mg 和 Ca）则区分了 CCN51 和 SJ02 两个品种。因此，所获得的数据有助于根据可可品种确定可可蜂蜜的理化和营养特征。这种特征描述对于提高可可蜂蜜及其未来潜在的技术应用和融入新产品至关重要。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.