Influence of post-harvest technology treatments on polycyclic aromatic hydrocarbons formation in cocoa beans and derived products

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.

Bibliographic Details

Main Authors:	Sess Tchotch, Didier Axel, Kouame, N'Guessan, Guehi, Tagro Simplice, Koné Koumba, Maî, Durand, Noël, Fontana-Tachon, Angélique, Grabulos, Joël, Boulanger, Renaud, Montet, Didier
Format:	article biblioteca
Language:	eng
Subjects:	Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, technologie après récolte, fève de cacao, hydrocarbure aromatique polycyclique, http://aims.fao.org/aos/agrovoc/c_6133, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_331394, http://aims.fao.org/aos/agrovoc/c_4027,
Online Access:	http://agritrop.cirad.fr/602253/ http://agritrop.cirad.fr/602253/1/axel%202022.pdf
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