Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: ayaputri05@yahoo.com
  • 2 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: aryatihussain@upm.edu.my
  • 3 Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agricultural and Food Security, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: jinap@upm.edu.my
Food Chem, 2020 Jan 15;303:125398.
PMID: 31470272 DOI: 10.1016/j.foodchem.2019.125398

Abstract

Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (combination of QuEChERS and DLLME), and quantified by HPLC-FLD. The modified method was validated and met the performance criteria required by the EU Regulation (No. 836/2011). Results show a significant (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

Similar publications