Influence of post-harvest technology treatments on polycyclic aromatic hydrocarbons formation in cocoa beans and derived products
Sess Tchotch D.A., Kouame N., Guehi T.S., Koné Koumba M., Durand N., Fontana-Tachon A., Grabulos J., Boulanger R., Montet D.. 2022. Asian Journal of Food Research and Nutrition, 1 (2) : p. 41-55.
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.
Mots-clés : technologie après récolte; fève de cacao; hydrocarbure aromatique polycyclique; côte d'ivoire
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Article (b-revue à comité de lecture)
Agents Cirad, auteurs de cette publication :
- Boulanger Renaud — Persyst / UMR QUALISUD
- Durand Noel — Persyst / UMR QUALISUD
- Grabulos Joël — Persyst / UMR QUALISUD