Contaminants present in cocoa (THEOBROMA CACAO L.) Beans and products worldwide, a review

Authors

DOI:

https://doi.org/10.5377/elhigo.v12i2.15209

Keywords:

food, chocolate, safety, heavy metals, mycotoxins, food safety

Abstract

The World Health Organization [WHO] has expressed concern about the presence of contaminants in cocoa beans and products, among which heavy metals and mycotoxins stand out. Due to its dangerous attributes for human health, appropriate preventive and interventional measures are required. Therefore, the objective of this document is to synthesize the latest relevant publications of the contaminants present in cocoa beans and products worldwide. For this purpose, a systematic review was carried out using the databases of the National University of Colombia through a bibliometric analysis with two search components in English from 2012 to 2022 broken down into heavy metals and mycotoxins in cocoa. Additionally, the latest databases (2002 to 2016) of the collaborative platform for food safety [FOSCOLLAB] of the WHO are downloaded and analyzed. The main research on cocoa contaminants was presented in Brazil with multiple contributions and at a global level, highlighting the manuscripts of cadmium [Cd], lead [Pb], arsenic [As], mercury [Hg], aflatoxins [AFs] and ochratoxin A [ OTA]. The analysis of the WHO databases allows highlighting that the contaminants present in cocoa products are of great importance in the quality and consumption of the food, Cd was found as one of the main contaminants in the product and the presence of Pb in the European region, as well as an increase in the consumption of the product by 2030, which generates a significant gap in research for the reduction of contaminants in cocoa.

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Author Biographies

Wilmar Alexander Wilches Ortiz, Centro de Investigación Tibaitatá, Mosquera, Cundinamarca, Colombia

Ingeniero agrónomo de la Universidad de Cundinamarca, con maestrías en cambio climático de la Universidad Internacional Iberoamericana de Puerto Rico, en Seguridad Alimentaria de la Universidad Abierta y a Distancia de México - UnADM y en Biotecnología Alimentaria de la Universidad Nacional Abierta y a Distancia - UNAD. Actualmente se desempeña en investigación de fuentes microbiológicas de tolerancia a enfermedades en cultivo de uchuva, inmovilización de Cd en cacao y de Cd y As en arroz, biofertilización en cultivos de caña, cacao, tomate, papa, uchuva, mora y caucho. Actualmente se desempeña como profesional de apoyo a la investigación en la Corporación Colombiana de Investigación Agropecuaria (Agrosavia). 

Yuly Paola Sandoval Cáceres, Centro de Investigación Tibaitatá, Mosquera, Cundinamarca, Colombia

Ingeniera agrónoma de la Universidad de Cundinamarca, Máster en Ciencias Agrarias, línea de investigación en Entomología, de la Universidad Nacional de Colombia sede Bogotá. Sus investigaciones se han centrado en las áreas de la entomología con énfasis en la identificación de insectos nocivos, ecología química y cría de insectos. Actualmente se desempeña como profesional de apoyo a la investigación en la Corporación Colombiana de Investigación Agropecuaria (Agrosavia)

Ginna Natalia Cruz Castiblanco, Centro de Investigación Tibaitatá, Mosquera, Cundinamarca, Colombia

Ingeniera agrónoma de la Universidad de Cundinamarca, Especialista y Máster en estadística aplicada, de la Universidad Santo Tomás. Sus investigaciones se han centrado en las áreas de fitopatología, entomología y estadística, con énfasis en el desarrollo de metodologías para evaluar el comportamiento de plagas, enfermedades y los factores bióticos y abióticos que favorecen su prevalencia. Durante su trayectoria, ha diseñado y validado métodos de control en campo en sistemas productivos de aguacate, cacao, mango, papa y pasifloras (gulupa y granadilla). Actualmente se desempeña como profesional de apoyo a la investigación en la Corporación Colombiana de Investigación Agropecuaria (Agrosavia).

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Published

2022-12-01

How to Cite

Wilches Ortiz, W. A. ., Sandoval Cáceres, Y. P. ., & Cruz Castiblanco, G. N. . (2022). Contaminants present in cocoa (THEOBROMA CACAO L.) Beans and products worldwide, a review. Journal of Science and Technology El Higo, 12(2), 45–58. https://doi.org/10.5377/elhigo.v12i2.15209

Issue

Vol. 12 No. 2 (2022)

Section

Review article

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