Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru

Arévalo‐Gardini, Enrique; Arévalo-Hernández, César O.; Baligar, V. C.; He, Zhenli L.

doi:10.1016/j.scitotenv.2017.06.122

Cited by 131 publications

(84 citation statements)

References 35 publications

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“…Such work has shown that there are large regional variations of Cd levels in cacao beans, whereby problematically high concentrations are particularly prominent in Latin America and some Asian countries. [4][5][6][7][8][9][10][11][12][13] In these regions, the Cd concentrations of beans commonly exceed 0.6 to 0.8 mg kg À1 , 14 which is the approximate upper range for manufacturing cocoa products that are in accord with the new EU regulations. 8,15 For example, a recent study of more than 500 farms in Ecuador revealed that nearly 50% of the cacao beans had Cd concentrations that exceeded 0.6 mg kg À1 .…”

Section: Introductionmentioning

confidence: 99%

Cadmium isotope fractionation in the soil – cacao systems of Ecuador: a pilot field study

et al. 2019

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Section: Introductionmentioning

confidence: 99%

Cadmium isotope fractionation in the soil – cacao systems of Ecuador: a pilot field study

et al. 2019

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“…Such is the concern today about the presence of Cd in cocoa and derived products that many studies have been conducted in the last 5 years to determine the amount of Cd present in cocoa derivatives. Cd has been determined in cocoa beans (Chavez et al., ) and plants from Ecuador (Chavez et al., ); in cocoa trees and leaves from Peru (Arévalo‐Gardini, Arévalo‐Hernández, Baligar, & He, ); in cocoa beans from Indonesia (Assa, Noor, Yunus, Misnawi, & Djide, ); in cocoa powders and chocolates in the United States (Abt, Fong Sam, Gray, & Robin, ); in raw cocoa and processed chocolate mass from Poland (Kruszewski, Obiedziński, & Kowalska, ); and in Italian cocoa powder and chocolate (Lo Dico et al., ). In the study of Chavez et al., , the authors determined Cd in cocoa plant materials (ground leaves, shells, or beans).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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“…Las condiciones climáticas a partir de junio, con balance hídrico positivo por el incremento en la precipitación y en las horas de radiación (Cuadro 1), beneficiaron el crecimiento del follaje y se hizo notorio en el IAF y la recuperación del dosel, (Gutiérrez-Brito 2017) que con la fertilización fraccionada contribuyó a la absorción de nutrientes y propició en los granos un contenido de minerales similares a los reportados en la literatura por Puentes et al (2014), Bertoldi et al (2016) y Arévalo et al (2017).…”

Section: Clonunclassified

La poda y su efecto en la calidad del grano de cacao (Theobroma cacao L.)

Gutiérrez-Brito

Rojas

Ramírez-Pisco

2019

RAC

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La poda es un procedimiento que tiene el propósito de estimular el desarrollo de nuevas yemas, incrementar la floración y la producción de frutos. Se evaluó la calidad del grano en árboles con diferente intensidad de poda en zona de bosque húmedo tropical (bh-T) en el municipio de Chigorodó región de Urabá en Colombia, a 40 msnm, con temperaturas entre 21 y 34°C, con humedad relativa promedio del 80%. Se cuantificó el contenido de grasa y de minerales en granos de cacao fermentados y secos de los clones universales CCN-51 e ICS-95, los tratamientos correspondieron a poda de altura (-h) donde se cortó el árbol a 4 m de altura; poda base (b) con corte a 4 m de altura y ramas secas y mal ubicadas, poda base menos 25 por ciento del área foliar (b-25% AF), poda base menos 50 por ciento AF (b-50%) y base menos 75 por ciento (b-75%) del dosel. La colecta de frutos se realizó en 3 épocas, 2, 3, y 8 meses después de la poda. El tratamiento de poda no tuvo efecto significativo sobre el contenido de minerales en el grano de cacao, solamente la época de cosecha fue el factor que presentó significancia.

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Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru

Cited by 131 publications

References 35 publications

Cadmium isotope fractionation in the soil – cacao systems of Ecuador: a pilot field study

Cadmium isotope fractionation in the soil – cacao systems of Ecuador: a pilot field study

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

La poda y su efecto en la calidad del grano de cacao (Theobroma cacao L.)

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