Influence of post-harvest technology treatments on polycyclic aromatic hydrocarbons formation in cocoa beans and derived products

2022

Aims: This study aimed to determine influence of post-harvest treatments on PAH's formation in raw cocoa. Study Design: A total of 370 samples were analyzed during 2014 and 2015 cocoa harvesting. Methodology: A method based on a solid-liquid and liquid-liquid extraction followed by an HPLC- Fluorescence assay was optimized and validated for PAHs analysis in cocoa. Results: Whatever the post-harvest treatment, cocoa PAH's contents were under 6.19 ± 0.30.

Q02 - Traitement et conservation des produits alimentaires; Q04 - Composition des produits alimentaires; technologie après récolte; fève de cacao; hydrocarbure aromatique polycyclique; http://aims.fao.org/aos/agrovoc/c_6133; http://aims.fao.org/aos/agrovoc/c_1711; http://aims.fao.org/aos/agrovoc/c_331394; http://aims.fao.org/aos/agrovoc/c_4027; article; info:eu-repo/semantics/article; Journal Article; info:eu-repo/semantics/publishedVersion

Côte d'Ivoire
text
English

FRCIR oai:agritrop.cirad.fr:602253
Influence of post-harvest technology treatments on polycyclic aromatic hydrocarbons formation in cocoa beans and derived products. Sess Tchotch Didier Axel, Kouame N'Guessan, Guehi Tagro Simplice, Koné Koumba Maî, Durand Noël, Fontana-Tachon Angélique, Grabulos Joël, Boulanger Renaud, Montet Didier. 2022. Asian Journal of Food Research and Nutrition, 1 (2):AJFRN.91507 : 41-55.https://journalajfrn.com/index.php/AJFRN/article/view/12
1366819200

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