Cocoa Powder Samples Research Articles

Natural Radioactivity in some Local Food Samples Consumed by Children in Iraq

This work was directed towards studying the specific activity of natural radioactivity (40k, 238U, and 232Th) in 13 samples of foodstuff that are consumed by children in Iraq. The foodstuffs such as biscuit, cocoa powder, milk powder, indomie, and soup were collected from markets in the Al-Najaf governorate. This food was analyzed in the laboratory, which belongs to the University of Kufa, using a scintillation detector (NaI(Tl)) detector (gamma spectrometer systems) and provided with software MESTRO-32. The results found that, the specific activity for potassium-40 were ranged from 52.11 Bq/kg to 619.61 Bq/kg, while the specific activity for uranium-238 ranged between 4.11 Bq/kg to 18.9 Bq/kg, but for thorium-232 were ranged from 0.39 Bq/kg to 12.06 Bq/kg. The specific activity for 40K, 238U, and 232Th for all samples was found to be within the worldwide range for radioactivity in food 420, 30, and 45 Bq/kg, respectively, except for cocoa powder samples have specific activity for 40K higher than worldwide. This study has shown that the levels of radioactivity in most samples of children food were within the limit value of organization UNSCEAR. Finally, the present study will provide data about natural radioactivity in food used by children in all governorates of the country to protect all children.

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa's provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.

Implementing magnetic molecularly imprinted solid phase extraction to analytical method for determination of 2-phenethylamine in cocoa powder and chocolate by LC-MS/MS system

The main aim of this study was to design, develop, and apply magnetic molecularly imprinted polymer (MMIP) during sample pretreatment before liquid chromatography tandem mass spectrometry (LC-MS/MS) 2-phenylethylamine determination in cocoa powder and chocolate samples. The morphology and structure of MMIP, obtained from methacrylic acid (monomer) and trimethylolpropane trimethacrylate (cross-linker) were characterized using scanning electron microscopy, nitrogen sorption analyses, infra-red spectroscopy, X-ray diffraction measurements, vibrating-sample magnetometry, and thermogravimetry analyses. The analyte adsorption mechanism on MMIP was studied using computational simulation. The magnetic solid phase extraction procedure on MMIP was optimized, resulting in a relative matrix effect of 6.2 % for cocoa powder and 2.8 % for chocolate. The LC-MS/MS quantified the 2-phenethylamine in eighteen cocoa powder and chocolate samples, showing a concentration range between 2.4 and 8.7 μg g−1.

Factors affecting consumer perception and acceptability of chocolate beverages

Factors influencing consumer acceptability of hot cocoa-based beverages prepared with pure cocoa powders were studied. Five samples originating from various regions were selected, including alkalized and non-alkalized (natural), and regular and fat-reduced cocoa powders. Sensory evaluation of the samples was conducted using a 5-point just-about-right (JAR) scale and a 9-point hedonic scale, with a total of 116 participants. Principal Component Analysis (PCA) highlighted the relationship between acceptability and alkalization, fat content, and phenolic composition. Alkalized samples received higher scores than natural ones in color (6.9 vs 5.6), smell (5.9 vs 5.7), flavor (5.8 vs 4.9), texture (6.0 vs 5.7) and overall (6.0 vs 5.2), while regular cocoa powders received higher scores than low-fat samples in color (6.6 vs 5.8), smell (6.3 vs 5.4), flavor (5.9 vs 4.8), texture (6.2 vs 5.6) and overall (6.1 vs 5.1). A phenolic content above 30 g GAE/kg d.w. decreased consumer liking. Comprehensive insights on the effect of fat reduction and alkalization on physicochemical and sensory properties of cocoa are provided, contributing to the array of factors influencing the acceptability of cocoa. It is important to note that the origin may also influence cocoa composition, underscoring the need for further studies to explore this.

Modifying the particle density of cocoa powder using puffing method for sustainable consumption and production

Flavanols contained in cocoa have several benefits for the human body. However, cocoa consumption in Indonesia is still considered low. Improving the production and quality improvements of cocoa could lead to the sustainable consumption and production of cocoa plant. One main drawback of beverage product that contains cocoa powder is that the cocoa powder precipitates easily, which can reduce the taste and health benefits of cocoa powder. Hence, this research aims to develop a method to increase the buoyancy of cocoa powder in beverages. This study used cocoa powder products (Windmolen and van Houten brands). The puffing chamber with pressure control was made from a cylindrical tube. Sensory test of the cocoa powder samples was performed. Furthermore, statistical analysis was performed on the data obtained from the sensory test. Our results showed that the cocoa powder samples undergoing the puffing process with higher pressure and longer time had a lower moisture content. In addition, the statistical analysis showed that the puffing process did not significantly affect the preference for the taste of cocoa powder. Overall, the puffing method decreased the density of cocoa particles, so the particles would be distributed in the liquid evenly.

Cocoa Powder Antioxidant Activity Test Using Cyclic Voltammetry and Differential Pulse Voltammetry Methods

The main antioxidant compounds contained in cocoa are polyphenols, including flavonoids such as epicatechin, catechin, and procyanidin. This study aims to determine the antioxidant activity of three samples of cocoa powder using 1,1-diphenyl-2-picrylhydrazyl (DPPH) as a free radical by electroanalytical methods, namely cyclic voltammetry (CV) and differential pulse voltammetry (DPV). From the CV information obtained, the first anodic peak from DPPH appears at a potential of 0.33 V with an anodic current of 2.75 A/cm2, while the first anodic peak at DPPH after adding the chocolate sample which has the highest antioxidant activity appears at a potential of 0.43 V with an anodic current of 4.60 A/cm2. From the DPV information obtained, the anodic peak of DPPH appears at a potential of 0.19 V at an anodic current of 2.11 mA, while the anodic peak at DPPH after adding the chocolate sample which has the highest antioxidant activity appears at a potential of 0.02 V at an anodic current of 1.97 mA. The results show that the electroanalytical method has the potential to analyze the antioxidant activity of cocoa powder samples.

IDENTIFICATION OF Escherichia coli AND Salmonella sp. ON SOME PLANTATION PRODUCTS

Identification of Escherichia coli and Salmonella sp. In Several Plantation Products, the aim is to explain the results of the identification test of E. coli and Salmonella sp. on plantation products. The research was carried out with 4 treatments and 2 replications. Each replication consisted of 5 dilutions. The treatments used were cocoa powder, compost, water and lettuce in selective growing media (EMBA and SSA). The parameters observed were to see whether there were E. coli or Salmonella sp. that grew in the four samples, the number of colonies and color changes that occurred as well as gas or bubbles produced in the fermentation test of sugars (glucose, sucrose and lactose). Based on the test results, it was found that E. coli and Salmonella were not present in the cocoa powder samples in EMBA and SSA media. In the compost sample, the bacteria E. coli grew on EMBA media, but Salmonella bacteria did not grow on SSA media. Lettuce samples showed E. coli growing on EMBA media, while on SSA media there was E. coli and Salmonella bacteria. Meanwhile, in water samples, E. coli, Salmonella and other bacteria grew on EMBA media. And on SSA media, Salmonella and Shigella bacteria grow. In the fermentation test of sugars such as glucose, sucrose and lactose, the media changes color to yellow and there are gas/air bubbles. This shows that bacteria can ferment carbohydrates and can produce gas. Salmonella and other bacteria grow on EMBA media. And on SSA media, Salmonella and Shigella bacteria grow. In the fermentation test of sugars such as glucose, sucrose and lactose, the media changes color to yellow and there is gas/air bubbles. This shows that bacteria can ferment carbohydrates and can produce gas. Salmonella and other bacteria grow on EMBA media. And on SSA media, Salmonella and Shigella bacteria grow. In the fermentation test of sugars such as glucose, sucrose and lactose, the media changes color to yellow and there is gas/air bubbles. This shows that bacteria can ferment carbohydrates and can produce gas.

Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics

This work is focused on the study of the metabolomic changes that occur in cocoa powder throughout the alkalization process by using an untargeted ultra high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-QTOF-MS) metabolomics approach. With this aim, cocoa powder samples submitted to different alkalization degrees (light, medium, and strong) were analyzed. Metabolite extraction was performed using 75% MeOH in water since it provided the highest number of molecular features. After data processing, non-supervised and supervised methods were applied to carry out the statistical data analysis. Thus, the most significant metabolites that allow establishing differences among the cocoa powder samples submitted to the alkalization processes were pointed out. Thus, 43 and 30 metabolites in positive and negative ionization modes, respectively, demonstrated to be relevant. Among them, 9 compounds were unequivocally identified and 22 tentatively identified. Most of them were amino acids, alkaloids, organic acids or polyphenols, among others.

Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations

Cocoa powder is a highly consumed product all over the world which could be substituted by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coupled to high-resolution mass spectrometry was developed to carry out the characterization of cocoa powder samples adulterated, at two different levels, with carob flour, soy flour, and chicory. The sample preparation protocol and the chromatographic parameters were optimized to extract and detect the highest number of molecular features. Both non-supervised and supervised statistical methods were employed to analyze the most significant variables that gave rise to group discrimination. From the 21 and 37 significant variables analyzed in positive and negative ionization modes, respectively, a total of 20 were tentatively identified. Different families of compounds including flavonoids, fatty acids, terpenoids, lysophospholipids, and a galactolipid could be pointed out as cocoa adulteration markers.

In vitro protein digestibility of enzymatically pre-treated cocoa bean powder using commercial protease

The quality and selling value of cocoa beans could be greatly improved through proper drying of fermented cocoa. Cocoa products are one of the foods that are in great demand by the community, and the fruit could be a source of vegetable protein production. However, the nutritional value of a food is determined by both its total protein content, and the availability of digestible protein. Therefore, the digestibility of this class of food needs to be evaluated. This study was conducted using cocoa beans from the regions of Bali, Jember, Yogyakarta, and Sukabumi, with 2 types of cocoa powder samples namely fat-free, and fat-polyphenols. Furthermore, it used a completely randomized factorial design, consisting of two factors. The first factor was pepsin concentration, comprising of 1000 and 2000 U/ml, while the second was pancreatic activity, consisting of 3 and 8USP. The protein content of the cocoa was tested and the digestibility was determined. The results show that fat-polyphenol-free cocoa powder with 1000 U/mL pepsin and 3USP pancreatic and Jember had the highest protein digestibility with a value of about ± 95%. Furthermore, the results of protein digestibility showed that variations in the concentration of pepsin and pancreatic enzymes had a significant effect on the protein. Therefore, this research shows that interactions between compounds present in foods, like protein-phenolic, could have a significant effect on protein digestibility.

Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder

In this study, thermal processes were developed for cocoa powder against Salmonella and Listeria monocytogenes in a pilot Radiofrequency (RF) unit and validated using their respective surrogates Enterococcus faecium NRRL B-2354 and Listeria innocua. For 1.0 kg cocoa powder samples, RF heating to 90 °C provided 1.74–1.84 log reduction of E. faecium. A 48 min holding post-RF heating provided an additional 3.65 and 2.24 log10 CFU/g reduction of E. faecium for insulated and non-insulated samples, respectively. Compared to E. faecium, L. innocua was less resistant to RF heating in aw 0.45 cocoa powder; RF heating to 75 °C coupled with 24 min insulated holding resulted in an additional 5.64 log10 CFU/g reduction. These data suggested that E. faecium was a conservative surrogate strain for controlling Salmonella and L. monocytogenes during RF processing of cocoa powder. To achieve maximal microbial reduction and improve energy efficiency, an insulated holding following RF heating is highly recommended. According to the predictive line obtained from the Bigelow model, a 7.6 min RF heating plus 48 min insulated holding attained a 5-log reduction of E. faecium without a negative impact on the color of cocoa powder.

Development of temperature-assisted solidification of floating organic droplet-based dispersive liquid–liquid microextraction performed during centrifugation for extraction of organochlorine pesticide residues in cocoa powder prior to GC-ECD

A temperature-assisted solidification of floating organic droplet-dispersive liquid–liquid microextraction (DLLME) method has been developed for the extraction and preconcentration of some organochlorine pesticides (hexachlorocyclohexane, α-hexachlorocyclohexane, β-hexachlorocyclohexane, aldrin, and dichlobenil) from cocoa powder samples before their determination by gas chromatography–lectron capture detection (GC–ECD). In this method, first, 1 g of cacao powder was mixed with sodium chloride solution (5%, w/v) and the mixture vortexed. Then it was transferred into a water bath to adjust its temperature at 60 °C. After that, a mixture of 1-decanol (as extraction solvent) and ethanol (as a dispersive solvent) was quickly dispersed into the solution to form a cloudy solution. During centrifuging by a refrigerated centrifuge, the droplets of the extraction solvent containing the extracted analytes were solidified and collected on the top of the aqueous solution as a single drop. The solidified drop was withdrawn and after melting at room temperature an aliquot of it (1 µL) was injected into the separation system. Under optimized conditions, the proposed method provided high extraction recoveries (69–85%) and enrichment factors (69–85), low detection (0.027–0.052 ng g−1) and quantification (0.091–0.175 ng g−1) limits, wide linear ranges (0.091–500 ng g−1), and an acceptable repeatability (relative standard deviation ≤ 6.2%). Finally, several cocoa samples were analyzed, and aldrin and dichlobenil were found in one sample.

Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture

The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

Pyrethroid residues in Indonesian cocoa powder: Method development, analysis and risk assessment

While pyrethroids and other pesticide residues in cocoa beans have been reported previously, no report on pesticide residues in cocoa powder has been documented. In this paper, pyrethroids residues in cocoa powder were investigated. First, a simple method was specifically built and validated for cocoa powder pyrethroid analysis. The method only employs low volume extraction and d-SPE clean-up before quantification. The linearity of the method was good (r > 0.9992) for lambda-cyhalothrin, permethrin, cypermethrin, fenvalerate and deltamethrin. The repeatability (%RSD) and accuracy (% recovery) are acceptable. For the reproducibility, no significant differences were found between two analysts who conducted the same experiment. Weak matrix effect (<20%) were observed. The limits of quantifications (LoQs) were all below the maximum residue limits (MRLs), accounted for 10 μg/kg for lambda-cyhalothrin and deltamethrin, 20 μg/kg for cypermethrin and fenvalerate, and 30 μg/kg for permethrin. The validated method was then used to analyze cocoa powder samples from 10 major cocoa producing provinces in Indonesia with none exceeded the LoQs or MRLs. The risk assessment suggests that even at concentrations of the LoQs, the short-term and long-term non-carcinogenic effects associated to Indonesian cocoa powder consumption are unlikely. Therefore, cocoa powder originated from Indonesia is safe for consumption.

Влияние ионизирующего электронного и гамма-излучения разной интенсивности на микробиологическую обсемененность и антиоксидантную активность какао-порошка

The effect of cocoa powder exposure to irradiation by various types of ionizing radiation on the amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds was studied. Doses of 12 kGy is found to be enough for reducing amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds below normative documents’ limits. The activity of flavonoids in irradiated and control samples of cocoa powder was also evaluated via spectrophotometric analysis. A conclusion about the possibility of implementing ionizing radiation for reducing amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds in cocoa powder without the loss of quality was made.

High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach

In this work, for the first time, the ability to detect catechins on an effective and regenerable carbon black/molybdenum disulfide nanohybrid screen-printed electrode (SPE-CB/MoS2) is demonstrated. The proposed SPE-CB/MoS2 merges the ability of CB to improve the electrochemical response with the proprieties of MoS2 to totally prevent catechins irreversible polymerization and adsorption onto the electrode surface occurring at both bare and CB-modified SPEs. The MoS2 anti-fouling ability has been demonstrated using both flavanols standards and complex samples thus proved to be an unexpected and useful characteristic. The SPE-CB/MoS2 allowed an improvement of sensitivity (LOD ≤ 0.17 μmol L−1) of 100-folds compared to the bare SPE electrode, showing linear range between 0.12 and 25 μmol L−1 with good determination coefficients (R2 ≥ 0.998). Cocoa powder samples have been analyzed employing the developed hybrid sensor and compared with classical methods for polyphenols evaluation as Folin- Ciocalteu (F.C.), ABTS and an AuNPs based assay. The SPE-CB/MoS2 allow to obtain repeatable and reproducible results which also were significantly correlated with classical methods (r = 0.95–0.97). Noteworthy, after the measurements of 59 cocoa samples the electrode was still active (recovery signal 99%). Using the extraction-free approach with the SPE-CB/MoS2 sensor the whole analysis of cocoa powder catechins required only 15 min.

Influence of grape seeds powder on preservation of fats in confectionary glaze

The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in water­alcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5 % in gallic equivalent of the powder weight at the extraction of water­ethanol mixture with ethanol content of 50 % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and non­lauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of auto­oxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders – 1.03 and 1.12 nm 3 /g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder – 0.84 and 1.87 nm 3 /g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fats

Direct determination by portable ED-XRF of mineral profile in cocoa powder samples.

The present study has exploited the rapidity of the analysis and the multi-elemental capability of the energy dispersive X- ray fluorescence (ED-XRF) technique for the mineral profile determination in cocoa powder. A fast, cheap and environmental sustainable method without reagent consumption or toxic waste generation has been proposed. The samples can be prepared in the form of pellets of 13 mm in diameter and 2-3 mm thickness. The different internal calibrations used by ED-XRF equipment did not provide accurate results when comparing the mineral profile with the concentration obtained by Inductively Couple Plasma Optical Emission Spectroscopy (ICP-OES) after microwave assisted digestion of samples. For direct ED-XRF analysis of the cocoa samples, an external calibration using as standards the cocoa samples diluted with sugar was prepared. The analytical parameters of Relative Standard Deviation and Limit of Detection for the determined elements are adequate to the concentration levels found in the samples.

Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze

The article considers the safety and environmental cleanliness of grapeseed powders compared to the natural and alkalized cocoa powders. The content of heavy metals in the investigated powders has been determined by the atomic adsorption method; radionuclide activity has been determined by the spectrometric method; the presence of mycotoxins B1, T-2-toxin, zearalenone, and deoxynivalenol (vomitoxin) has been determined by thin-layer chromatography; the amount of nitrates has been determined by the ionometric method; contamination of powders with organophosphorous and organochlorine pesticides has been determined by chromatographic method. &#x0D; According to the results of experiments, the content of heavy metals in all investigated powders is within the limits of the maximum permissible concentration, whilst powders of grapeseeds are notable for a significantly lower mass content of plumbum, zinc, copper salts. As for the radioactivity of grapeseed powders, the activity of radionuclides is significantly below the permissible level. Presence of aflatoxin В1 has been detected in the alkalized cocoa powder sample, of zearalenone – in the grapeseed powder oilcake sample. Their concentration does not exceed the allowable concentration. Mycotoxines are absent in other samples investigated. Concentration of nitrates in the natural and alkalized cocoa powder samples is by 20–30 times higher than that found in grapeseed powders. The content of organophosphorous and organochlorine pesticides in all cocoa powder samples and all grapeseed containing powders is below the method’s threshold of detectability. The glaze samples containing the additives investigated have a considerably lower content of heavy metals compared to the reference samples.&#x0D; Glaze with cocoa powder partially replaced with grapeseed powders has high organoleptic quality parameters. During the glazing process, it is applied on the surface of products in thin layers and cools down in small waves. The results obtained prove that domestic raw materials are safe for human health, and confectionery glaze containing grapeseed powders as partial replacement of the cocoa powder has high safety characteristics.

Toxic metal levels in cocoa powder and chocolate by ICP-MS method after microwave-assisted digestion

The Commission Regulation (EC) Regulation N. 488/2014, established the concentration limits for cadmium in specific products based on cocoa and chocolate products as from January 2019. Based on this information there is a need to determine ultratrace levels of elements that might be presents in cocoa and chocolate products. In this work, the concentrations of Arsenic, Antimony, Cadmium, Chromium, Lead, Selenium and Vanadium were evaluated in cocoa powder and chocolate by the validation of an ICP-MS method. Good selectivity/specificity, recovery, repeatability and within-laboratory reproducibility, LOD, LOQ, range of linearity, standard measurement uncertainty parameters for method validation were achieved, in accordance with Commission Regulation. The cocoa powder revealed the maximum metal concentrations of 0.303 ± 0.035 mg/kg for cadmium, 1.228 ± 0.146 mg/kg for lead and 0.094 ± 0.013 mg/kg for arsenic. A significant difference was found between cocoa powder and chocolate samples (p < .05).