Article details
Journal
Zeszyty naukowe PŁ, Chemia Spożywcza i Biotechnologia
Zeszyt 73
Zeszyt 73
Year
2009
Title
Determination of chromium in cocoa products
Authors
Monika Tureka
Anna Sykuła-Zająca
Joanna Jabłońskaa
Maria Itria Pilob
Antonia Nocec
Francesco Spanuc
aInstitute of General Food Chemistry, Technical University of Lodz
bDipartimento di Chimica, Università degli Studi di Sassari
cFacolta’ di scienze MFN, Università degli Studi di Sassari
Pages: 25 - 32
Anna Sykuła-Zająca
Joanna Jabłońskaa
Maria Itria Pilob
Antonia Nocec
Francesco Spanuc
aInstitute of General Food Chemistry, Technical University of Lodz
bDipartimento di Chimica, Università degli Studi di Sassari
cFacolta’ di scienze MFN, Università degli Studi di Sassari
Pages: 25 - 32
Abstract
This paper is mainly focused on the chromium content in the cocoa drinks. Physical and chemical properties of chromium and its toxicity has been reported. Furthermore the history of the discovery of cocoa beans and the applications of cocoa beans has been briefly described. The measurements of 14 mineralized samples of cocoa were performed. Moreover determining chromium in cocoa using a UV-Vis spectrophotometry with diphenylcarbazide (DFK).