The impact of fermentation on the distribution of cadmium in cacao beans

Ruth Vanderschueren, Vincent De Mesmaeker,Sandra Mounicou,Marie-Pierre Isaure,Emmanuel Doelsch,Daniela Montalvo,Jan A. Delcour,Eduardo Chavez,Erik Smolders

Food Research International（2020）

引用 22|浏览10

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摘要

•Cadmium concentrations are highest in cacao testa followed by nibs and mucilage.•LA-ICP-MS was used successfully to visualize the distribution of Cd in cacao.•X-ray absorption spectroscopy showed Cd bound to O/N-ligands in cacao nib and testa.•Extensive fermentation can reduce the Cd concentration in the final product.•Nib pH controls Cd migration to outer tissues during cacao fermentation.

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关键词

Cadmium,Cacao beans,Fermentation,Laser ablation imaging (LA-ICP-MS),X-ray absorption near-edge spectroscopy (XANES)

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