title: Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.
abstract: As a consequence of the PAH4 (sum of four different polycyclic aromatic hydrocarbons, named benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) maximum levels permitted in cocoa beans and derived products as of 2013, an high-performance liquid chromatography with fluorescence detection method (HPLC-FD) was developed and adapted to the complex cocoa butter matrix to enable a simultaneous determination of PAH4. The resulting analysis method was subsequently successfully validated. This method meets the requirements of Regulation (EU) No. 836/2011 regarding analysis methods criteria for determining PAH4 and is hence most suitable for monitoring the observance of the maximum levels applicable under Regulation (EU) No. 835/2011. Within the scope of this work, a total of 218 samples of raw cocoa, cocoa masses, and cocoa butter from several sample years (1999-2012), of various origins and treatments, as well as cocoa and chocolate products were analyzed for the occurrence of PAH4. In summary, it is noted that the current PAH contamination level of cocoa products can be deemed very slight overall.
authors.affiliation: Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany.
authors.forename: Marion
authors.initials: M
authors.lastname: Raters
authors.forename: Reinhard
authors.initials: R
authors.lastname: Matissek
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons
keywords: HPLC-FD; PAH4; and benzo[a]pyrene (BaP); benzo[a]anthracene (BaA); benzo[b]fluoranthene (BbF); chocolate; chrysene (Chr); cocoa