Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers

Abstract

The study included determination and multivariate analysis of seven essential elements in dark chocolate, raw cocoa, and masses with difference in their levels resulting from the various steps of the chocolate manufacturing process obtained from three different producers. Depending on the origin of the chocolate, elemental content falls within the ranges 18.3–472 (Na), 36.5–339 (Fe), 18.5–31.9 (Zn) mg/kg and 5.66–9.37 (K), 1.54–2.23 (Mg), 0.604–0.761 (Ca), 1.85–3.08 (P) g/kg. The principal component analysis (PCA) and cluster analysis (CA) allowed observation of the differences between mineral profiles of the material samples collected from production lines of two manufacturers. However, it did not give satisfactory differential results in the case of samples from the third producer. Data showed that dark chocolate can be an important dietary source of Fe, and a good supplement of Mg, P, and Zn, but irrelevant in dietary intake of Na, K, and Ca.