Evaluación del contenido de metales pesados en almendras de cacao (Theobroma cacao L) durante el proceso de beneficiado

Flor, Frank Guillermo Intriago; Solórzano, Viviana Talledo; Nevárez, Gerardo José Cuenca; Barberán, José Ricardo Macías; Andrade, José Ricardo Álvarez; Flores, Juan Carlos Menjívar

doi:10.29018/issn.2588-1000vol3iss26.2019pp17-23

Cited by 12 publications

(7 citation statements)

References 11 publications

(7 reference statements)

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“…For example, high metal concentrations were detected in medicinal products such as arctic rush (Juncus arcticus) (50.1 mg/kg of As) [92], remocaspi (Aspidosperma rigidum) bark (7.1 mg/kg of Hg) [93], and huacapurana (Campsiandra angustifolia) leaves (17.5 mg/kg of Cr) [94]. Similarly, among the edible plant-based products reported with highest non-regulated metal concentrations are cacao seeds (6.9 and 30.9 mg/kg of Cd and Pb, respectively) [95], camomille (Matricaria chamomilla) teabags (15.7 mg/kg of Pb) [96], glasswort (Sarcocornia fruticosa) stems (1.6 mg/kg of As) [97], suggarcain (Saccharum officinarum) juice (0.5 mg/kg of Hg) [98], and yuca (Manihot esculenta) tuber (4.1 mg/kg of Cr) [99], among others (see Table S4 for details). Unfortunately, the number of plant-based edible/medicinal products found in this review was so large that making a comparative analysis (including metal concentrations reported in other countries) is not practical.…”

Section: Metal Bioaccumulation According To Food Category 231 Plantsmentioning

confidence: 99%

Heavy Metal Bioaccumulation in Peruvian Food and Medicinal Products

Tejada-Purizaca,

Garcia-Chevesich,

Ticona-Quea

et al. 2024

Foods

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To better query regional sources of metal(loid) exposure in an under-communicated region, available scientific literature from 50 national universities (undergraduate and graduate theses and dissertations), peer-reviewed journals, and reports published in Spanish and English were synthesized with a focus on metal(loid) bioaccumulation in Peruvian food and medicinal products utilized locally. The study considered 16 metal(loid)s that are known to exert toxic impacts on humans (Hg, Al, Sb, As, Ba, Be, Cd, Cr, Sn, Ni, Ag, Pb, Se, Tl, Ti, and U). A total of 1907 individual analyses contained within 231 scientific publications largely conducted by Peruvian universities were analyzed. These analyses encompassed 239 reported species classified into five main food/medicinal groups—plants, fish, macroinvertebrates and mollusks, mammals, and “others” category. Our benchmark for comparison was the World Health Organization (Codex Alimentarius) standards. The organisms most frequently investigated included plants such as asparagus, corn, cacao, and rice; fish varieties like trout, tuna, and catfish; macroinvertebrates and mollusks including crab and shrimp; mammals such as alpaca, cow, chicken eggs, and milk; and other categories represented by propolis, honey, lichen, and edible frog. Bioaccumulation-related research increased from 2 to more than 25 publications per year between 2006 and 2022. The results indicate that Peruvian food and natural medicinal products can have dangerous levels of metal(loid)s, which can cause health problems for consumers. Many common and uncommon food/medicinal products and harmful metals identified in this analysis are not regulated on the WHO’s advisory lists, suggesting the urgent need for stronger regulations to ensure public safety. In general, Cd and Pb are the metals that violated WHO standards the most, although commonly non-WHO regulated metals such as Hg, Al, As, Cr, and Ni are also a concern. Metal concentrations found in Peru are on many occasions much higher than what has been reported elsewhere. We conclude that determining the safety of food/medicinal products is challenging due to varying metal concentrations that are influenced not only by metal type but also geographical location. Given the scarcity of research findings in many regions of Peru, urgent attention is required to address this critical knowledge gap and implement effective regulatory measures to protect public health.

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Section: Metal Bioaccumulation According To Food Category 231 Plantsmentioning

confidence: 99%

Heavy Metal Bioaccumulation in Peruvian Food and Medicinal Products

Tejada-Purizaca,

Garcia-Chevesich,

Ticona-Quea

et al. 2024

Foods

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“…The experimental unit is represented by a wooden microfermenter box (16 × 29 × 16 cm), where 2 kg of cocoa beans were placed and the corresponding treatments were randomly added for the fermentation process (Intriago et al, 2019). After 24 hours, the temperature was taken and 0.2 % Saccharomyces cerevisiae yeast and 10 % banana puree (polyphenol oxidases) were added to each experimental unit according to the characteristics of each treatment.…”

Section: Experimental Designmentioning

confidence: 99%

USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS

2022

pnr

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Ecuador is one of the leading producers of fine aroma cocoa worldwide. In 2019, Ecuador became the leading exporter of cocoa beans in the Americas and ranked fourth worldwide. The objective of this research was to use enzymes and yeasts as a strategy to decrease cadmium content during the fermentation of cocoa (Theobroma cacao L.). A completely randomized design with a bifactorial arrangement was used, where factor A corresponds to fermentation time (48, 96, and 120 hours); and factor B measured the type of starter culture (fermentation; fermentation + mother yeast; fermentation + mother yeast + PPO). A total of nine treatments were evaluated and treatments T1, T2, and T3 were the controls. Tukey's test was used with a p<0.05 to find differences between treatment means. Treatment T9 presented the highest fermentation percentage, with 89.33% in the cut-off test. T5 reached 5.48% moisture, and T7 presented 3.54% ash and 7.42 g.kg-1 of glucose. At the same time, T2 registered 14.99% protein. Of the AxB interaction, T3 presented the lowest cadmium content 0.20 mg.kg-1, in the cocoa beans. In the sensory evaluation, there were no differences between treatments. In conclusion, the increase in fermentation time and the addition of yeast and enzymes decreased cadmium content in dry cocoa beans. Likewise, for the main effect of fermentation time, the lowest cadmium content was achieved when cocoa beans were fermented for 120 hours.

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“…Estos valores se ubican por encima de los estipulados permisibles. (Intriago-Flor et al, 2019) Ecuador Muestras de suelo y planta de 560 sitios Las concentraciones medias de cadmio en suelos jóvenes y no contaminados fueron de 0,44 mg/kg, la concentración media de cadmio en granos fue de 0,90 mg/kg.…”

Section: Tablaunclassified

Implicaciones de la acumulación de Cadmio en la cadena productiva del cacao

Velásquez-Vélez

Lora

Mejía-Córdoba

et al. 2022

Manglar

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The presence of cadmium in the cocoa supply chain has established a trade barrier that considerably affects exports from Latin American countries to Europe. Due to the accumulation of traces of cadmium in cocoa plants tissues, European countries have set the maximum permissible limits of cadmium concentration for products derived from cocoa, through regulation 488/2014 for food contaminants, this, seeking to improve the traceability of the raw material from its origin. In this review, the studies that seek to determine the current concentrations of cadmium in the soil and in the plant in different Latin American countries are highlighted, seeking to comply with the standards that the regulations govern. Such studies are necessary as an initial diagnosis to provide remedial solutions that allow maintaining trade with European countries.

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Evaluación del contenido de metales pesados en almendras de cacao (Theobroma cacao L) durante el proceso de beneficiado

Cited by 12 publications

References 11 publications

Heavy Metal Bioaccumulation in Peruvian Food and Medicinal Products

Heavy Metal Bioaccumulation in Peruvian Food and Medicinal Products

USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS

Implicaciones de la acumulación de Cadmio en la cadena productiva del cacao

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