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To cite this article: Luciano Cinquanta, Cinzia Di Cesare, Remo Manoni, Angela Piano,
Piero Roberti & Giancarlo Salvatori (2016): Mineral essential elements for nutrition in
different chocolate products, International Journal of Food Sciences and Nutrition, DOI:
10.1080/09637486.2016.1199664
RESEARCH ARTICLE
also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selen- KEYWORDS
ium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are Chocolate; cocoa; iron;
analyzed by factor analysis. The component 1 can be interpreted as the contribution from the magnesium; mineral;
cocoa beans, owing to the mineral characteristics of the soil in which they have grown; the com- nutritional values
ponent 2 is mainly due to the manipulation and transformation of the cocoa in chocolate, while
the component 3 represents the milk powder.
CONTACT Luciano Cinquanta cinquant@unimol.it Department of Agricultural, Environmental and Food Science. Molise University, Via F. De Sanctis
86100 Campobasso, Italy
ß 2016 Informa UK Limited, trading as Taylor & Francis Group
2 L. CINQUANTA ET AL.
and milk chocolate. The samples were also examined Statistical analysis
with respect to the reference levels of nutrients.
Statistical analysis was performed using the software
SPSS for Windows 21.0 software (SPSS Inc., Chicago,
Material and methods IL). Statistical evaluation was carried out by means of
exploratory factor analysis, because our hypotheses
Samples and extraction procedure
regarding the model are not very specific. In particular,
Cocoa beans (Theobroma cocoa, var. hybrid) were we do not have specific predictions about the size of
picked from Seed Production Division of Cocobod at the relation of each observed variable to each latent
Goaso (Ghana); dark chocolates (at 60, 70, 80 and 90% variable. The cutoff loading value to determine which
cocoa) and milk chocolates were collected from the elements will be used at the clustering stage was set at
Dolceamaro srl company (Monteroduni, Italy). The the level >0.70.
samples (three of 100 g of each type), have been
grinded and 1 g has been digested with 10 ml of nitric Results
acid with mineralizer (SCP Science DIGIprep, Quebec
H9X 4B6, Canada), with the following instrumentals In our samples the amount of calcium is significantly
condition: start at 40 C for 15 min; heating at 60 C in greater in the milk chocolate (180.4 mg/100 g), com-
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15 min; stay at 60 C for 15 min; heating to 90 C in pared to all the other types of chocolate investigated
20 min. The digested samples have been cooled and (Table 1). Hundred grams of this product fulfill the
brought to a volume of 50 ml with bidistilled water 22.5% of the daily intake for adults according to the
and analyzed at the optical ICP (Inductively Coupled Nutrient Reference Values (Table 2). The content of
Plasma). calcium increases from 64.4 mg/100 g to 90.8 mg/100 g,
as the cocoa content increases from 60 to 90%. The
Magnesium content in samples vary from a minimum
Chemicals and reagents of 52.3 mg/100 g in milk chocolate to a maximum of
Ultrapure nitric acid for trace analysis, sulfuric acid 252.2 mg/100 g in chocolate containing 90% cocoa
(96%) and standard mono element in nitric acid 2% were (Table 1), corresponding to 67.0% NRV (Table 2).
purchased from Sigma Aldrich (20151-Milan, Italy). Similarly, the highest content in Potassium is observed
in chocolate containing 90% cocoa (720.1 mg/100 g),
corresponding to about 36.0% NRV (Table 2). The
Analysis of minerals
amount of some micronutrients (aluminum, barium,
The determination of metals (Al, Ba, K, Ca, Cr, Co, boron, cobalt, molybdenum) in different samples is
Cu, Fe, Mg, Mn, Mo, Na, Ni, P, Se, Zn) in cocoa and reported in Table 1 (Sager 2012). The highest sodium
chocolate samples was carried out with the technique values are observed in milk chocolate: 72.9 mg/100 g,
of nitric mineralization and the analysis by spectropho- and the lowest in chocolate containing 80% cocoa:
tometry plasma emission (Varian ICP 710, OES, 3.3 mg/100 g (Table 1). In the samples analyzed signifi-
Inductively Coupled Plasma Optical Emission cantly higher Copper content is observed in chocolate
Spectrometers, Palo Alto, CA 94304-1038). containing 90% cocoa: 2.0 mg/100 g (Table 1),
Table 1. Mean (±SD) of some elements (mg/100 g) in different chocolate and cocoa beans.
Nutrient Milk chocolate Dark chocolate 60% Dark chocolate 70% Dark chocolate 80% Dark chocolate 90% Cocoa Beans
Ca 180.43a ± 3.00 64.33b ± 1.01 79.51c ± 8.14 72.41bc ± 3.10 90.83d ± 4.92 70.14bc ± 2.97
Mg 52.28a ± 2.03 158.78b ± 7.33 192.23b ± 16.87 198.76b ± 10.88 252.21c ± 21.58 290.64c ± 55.15
P 198.91a ± 2.72 221.80a ± 7.48 279.90b ± 14.14 297.63b ± 9.37 396.51c ± 24.76 515.84d ± 37.66
K 379.05a ± 10.94 465.55b ± 11.22 540.43c ± 30.11 565.88c ± 20.17 720.11d ± 49.91 720.22d ± 37.35
Na 72.91a ± 1.48 5.20 ± 0.11 4.20bc ± 0.45 3.30c ± 1.27 3.50bc ± 0.53 3.40bc ± 0.36
Cu 0.31a ± 0.00 1.43b ± 0.04 1.83c ± 0.08 1.78c ± 0.10 2.02c ± 0.12 3.12d ± 0.26
Fe 1.19a ± 0.03 9.73b ± 0.02 9.84b ± 0.29 11.24c ± 0.25 10.89c ± 0.13 3.20d ± 0.09
Se 0.06a ± 0.01 0.08a ± 0.00 0.09b ± 0.02 0.10b ± 0.01 0.10b ± 0.07 0.07a ± 0.05
Zn 0.94a ± 0.04 2.24b ± 0.08 3.19c ± 1.01 2.85bc ± 0.14 3.52c ± 0.16 4.88d ± 0.33
Cr 0.01a ± 0.00 0.04ac ± 0.00 0.07bc ± 0.02 0.07bc ± 0.02 0.08b ± 0.03 0.01a ± 0.00
Mn 0.31a ± 0.00 1.65b ± 0.06 1.98b ± 0.11 1.85b ± 0.07 2.05b ± 0.15 3.01c ± 0.55
Al 0.05a ± 0.01 0.56b ± 0.02 0.77b ± 0.29 1.38c ± 0.04 1.32c ± 0.02 0.69b ± 0.36
Ba 0.10a ± 0.00 0.54b ± 0.00 0.64c ± 0.03 0.68c ± 0.05 0.80d ± 0.04 0.33e ± 0.04
Ni 0.07a ± 0.00 0.36b ± 0.01 0.49bc ± 0.05 0.49bd ± 0.02 0.61cd ± 0.03 0.60cd ± 0.16
Mo (mg/kg) 0.06a ± 0.02 0.09ab ± 0.02 0.12bce ± 0.06 0.19c ± 0.02 0.07d ± 0.03 0.07ae ± 0.05
Co (mg/kg) 0.10a ± 0.02 0.33b ± 0.03 0.43c ± 0.06 0.46c ± 0.04 0.58d ± 0.04 0.26b ± 0.06
a,b,c,d,e
Scheffè test, different letters within same row indicate significant difference (p < 0.01).
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 3
Table 2. Percentage of elements dietary intake from 100 g of chocolate compared with NRV.
Milk chocolate Dark chocolate 60% Dark chocolate 70% Dark chocolate 80% Dark chocolate 90% Recommen-dations
Nutrient % NRV % NRV % NRV % NRV % NRV NRV Adults (mg/day)
Ca 22.5 8.0 9.9 9.0 11.3 800
Mg 13.9 42.3 51.2 53.1 67.2 375
P 28.4 31.7 39.9 42.5 56.6 700
K 18.9 23.3 27.0 28.3 36.0 2000
Cu 31.8 143.8 183.3 178.5 202.1 1
Fe 8.5 69.5 70.3 80.3 77.8 14
Se 103.2 159.6 163.4 182.0 192.4 0.055
Zn 9.4 22.5 31.9 28.6 35.2 10
Cr 30.7 106.7 174.7 198.0 206.2 0.04
Mn 15.8 82.8 99.2 92.6 102.7 102
corresponding to about 202.1% NRV (Table 2). Calcium, the most abundant mineral in the body, is
Content of Fe in chocolate containing 80% cocoa is required for vascular contraction and vasodilatation,
about 11.2 mg/100 g, corresponding to about 80.3% muscle function, nerve transmission, intracellular sig-
NRV (Table 2). In our research, chocolates containing naling and hormonal secretion. Milk, yogurt and
80% and 90% cocoa are also a good source of selenium, cheese are rich natural sources of calcium, broccoli and
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equal to about 0.10 mg/100 g, value far away by UL spinach provides calcium but its bioavailability is poor
(upper limit ¼ 0.3 mg/day) (EFSA 2016). In our sam- (Borchers et al. 2000). The susceptibility of calcium to
ples, the highest values of Zinc are observed in choc- form complexes with oxalates and phytates interferes
olate containing 90% cocoa and the lowest with its absorption. Our results show that milk choc-
concentration in milk chocolate, with values respect- olate could be an excellent source of calcium (Chekri
ively of 3.52 mg/100 and 0.94 mg/100 g. The Zn content et al. 2012). Magnesium is involved in catalyzing multi-
observed in chocolate 90% cocoa corresponds to about tude biological reactions, including protein synthesis,
35.2% NRV (Table 2). In the samples studied, the transmission of nerve impulse, muscle relaxation,
amount of Chromium3þ varies from 0.01 mg/100 mg in energy production, and bone and teeth adsorption.
milk chocolate to 0.08 mg/100 g in chocolate containing Chocolate is a strong source for Mg (up to 252.2 mg/
90% cocoa (Table 1). The content observed in chocolate 100 g), with values similar to whole-meal bread and
containing 90% cocoa, corresponds to about 206.2% potatoes. Cocoa contains 4-5 times more Mg than
NRV (Table 2). Finally, the lowest concentration in peas, white wheat, corn and rice (Spiegel & Sager
Manganese is observed in milk chocolate and the high- 2008). This component can be interpreted as the con-
est in 90% cocoa-containing chocolates (Table 1), with tribution from the cocoa beans indeed. Typically, foods
values, respectively, equal to 0.31 mg/100 g and 2.05 mg/ rich in protein are a good source of phosphorus with
100, corresponding to about 102.7% NRV (Table 2). about 15 mg P/g protein (Anderson et al. 2006). The
chocolate is a good source of phosphorus, providing
on an average about 200 mg/100 g of protein
Discussion
(Carnovale & Marletta 2001), and its concentration
The chocolate manufacturers often receive very hetero- increases with cocoa percentage, as well as Potassium
geneous batches of cocoa liquors, for these reasons, content. Potassium is essential for maintaining cellular
they have only rough expectations of the qualitative osmolality and membrane potentials, thus playing a
parameters by country of origin. In recent years, vari- role in vascular tone and other biochemical pathways
ous handicraft companies are trying to buy the cocoa related to cardiovascular health. A diet high in proc-
beans directly from the producers. In this context, our essed foods and low in fresh fruits and vegetables is
goal is to contribute to characterize the different raw often high in sodium that is a huge problem through-
materials (here, the minerals present followed by phe- out the world, as it contributes to blood pressure eleva-
nols present) and study the evolution of such com- tion, along with increased risk of cardiovascular
pounds in chocolate-based products. diseases (Strazzullo et al. 2009). The minimum intake
The human body utilizes minerals for the proper level necessary for proper bodily function is estimated
composition of the bone and blood and maintenance to be as little as 200–500 mg/day (Shin et al. 2011;
of the normal cell function. The Regulation (EU) No Taylor et al. 2011). Data from around the world sug-
1169/2011 of the European Parliament and of the gest that the population average sodium consumption
Council of 25/X/2011 on the provision of food infor- is well above the value recommended by the 2002 Joint
mation to consumers gives the daily reference intakes (WHO/FAO) Expert Consultation (WHO Library
for vitamins and minerals (adults) and their NRVs. 2012): 2 g sodium/day (equivalent to 5 g salt/day).
4 L. CINQUANTA ET AL.
Table 3. Rotated component matrix after factor have grown. Thus, the data partially confirming
analysis of mineral concentrations found in cocoa (for phosphorus, iron and zinc) the significant differen-
beans and different chocolate samples.
ces found due to the effect of cocoa origin (Torres-
Component
Moreno et al. 2015). Iron is a mineral essential for life
1 2 3 and deficiency of Fe in the body could result in
Ca 0.485 0.343 0.776
K 0.925 0.354 0.034
anemia, of course, the form in which iron is present in
Mg 0.909 0.310 0.182 food is a major factor of bioavailability. Approximately
Na 0.560 0.494 0.647
P 0.988 0.017 0.092
20–30% of heme Fe (found only in meats) is absorbed,
Al 0.437 0.798 0.081 whereas absorption of nonheme Fe is in the range of
Ba 0.253 0.889 0.326 5–10%. Among nutrients important to feed babies and
Co 0.341 0.901 0.158
Cr 0.039 0.839 0.198 small children, chocolate contained significantly more
Cu 0.929 0.090 0.345 Fe (25 mg/100 g) than milk, honey and eggs (Falandysz
Fe 0.016 0.865 0.478
Mn 0.842 0.129 0.486 & Kotecka 1994). The iron content of cocoa is higher
Mo 0.236 0.900 0.202 than the level found in other foods as beef or chicken
Ni 0.759 0.436 0.385
Se 0.064 0.550 0.376 liver (Paoletti et al. 2012). The bioavailability of iron is
Zn 0.916 0.094 0.256 quite higher in chocolate with respect to other vegeta-
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The originality of this research is to try whether the sodium and potassium levels in foodstuffs from the
second French total diet study. J Food Comp Anal.
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