title: Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptamides in cocoa products.
abstract: The determination of the occurrence and level of cocoa shells in cocoa products and chocolate is an important analytical issue. The recent European Union directive on cocoa and chocolate products (2000/36/EC) has not retained the former limit of a maximum amount of 5% of cocoa shells in cocoa nibs (based on fat-free dry matter), previously authorized for the elaboration of cocoa products such as cocoa mass. In the present study, we report a reliable gas-liquid chromatography procedure suitable for the determination of the occurrence of cocoa shells in cocoa products by detection of fatty acid tryptamides (FATs). The precision of the method was evaluated by analyzing nine different samples (cocoa liquors with different ranges of shells) six times (replicate repeatability). The variations of the robust coefficient of variation of the repeatability demonstrated that FAT(C22), FAT(C24), and total FATs are good markers for the detection of shells in cocoa products. The trueness of the method was evaluated by determining the FAT content in two spiked matrices (cocoa liquors and cocoa shells) at different levels (from 1 to 50 mg/100 g). A good relation was found between the results obtained and the spiking (recovery varied between 90 and 130%), and the linearity range was established between 1 and 50 mg/100 g in cocoa products. For total FAT contents of cocoa liquor containing 5% shells, the measurement uncertainty allows us to conclude that FAT is equal to 4.01 +/- 0.8 mg/100 g. This validated method is perfectly suitable to determine shell contents in cocoa products using FAT(C22), FAT(C24), and total FATs as markers. The results also confirmed that cocoa shells contain FAT(C24) and FAT(C22) in a constant ratio of nearly 2:1.
authors.affiliation: Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26, Switzerland.
authors.forename: Bernadette
authors.initials: B
authors.lastname: Hug
authors.forename: Pierre-Alain
authors.initials: PA
authors.lastname: Golay
authors.forename: Francesca
authors.initials: F
authors.lastname: Giuffrida
authors.forename: Fabiola
authors.initials: F
authors.lastname: Dionisi
authors.forename: Frédéric
authors.initials: F
authors.lastname: Destaillats
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods*; D005227:Fatty Acids / Q000032:analysis*; D009536:Niacinamide / Q000031:analogs & derivatives* / Q000032:analysis; D015203:Reproducibility of Results; D012639:Seeds / Q000737:chemistry*; D012680:Sensitivity and Specificity; D014363:Tryptamines / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D014363:Tryptamines; D009536:Niacinamide; C057564:tryptamide