Evaluation of cocoa products quality and authenticity by DART/TOF-MS
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920917" target="_blank" >RIV/60461373:22330/20:43920917 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S1387380619305081" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1387380619305081</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijms.2020.116358" target="_blank" >10.1016/j.ijms.2020.116358</a>
Alternative languages
Result language
angličtina
Original language name
Evaluation of cocoa products quality and authenticity by DART/TOF-MS
Original language description
Cacao and cocoa products are worldwide important commodities, which are often a subject of adulteration. Therefore, a sufficient and reliable analytical technique is required to provide fast screening results, which will accommodate the need to reveal adulteration and evaluate the quality of selected cocoa products in real time. The goal of this paper is to validate and optimise settings of the DART (direct analysis in real time) technique coupled with TOF-MS. The ionisation mode, ionisation temperature and type of solvent for sample extraction were optimised. Characteristic compounds of cocoa products (theobromine, caffeine, phenolic and flavonoid compounds) were determined and quantified in a set of 17 and 12 samples of cocoa powders and instant cocoa beverages, respectively. Quantitative analysis of theobromine and caffeine applying DART was evaluated as well and obtained data sets were compared with those obtained from HPLC measurements. The correlation equation between these two methods, for each compound and product, is as follows: theobromine: cocoa powders: DART = 1.6394 × HPLC – 1.4353; cocoa drinks: DART = 1.0385 × HPLC – 0.019 and caffeine: cocoa powders: DART = 1.0234 × HPLC – 0.0195; cocoa drinks: DART = 0.7909 × HPLC +0.0054. Mass spectra data was statistically processed applying PCA (principal component analysis). In conclusion, the fast DART/TOF-MS screening technique displays a great potential to evaluate the quality and authenticity, i.e. identify and quantify characteristic compounds of cocoa products. © 2020 Elsevier B.V.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Mass Spectrometry
ISSN
1387-3806
e-ISSN
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Volume of the periodical
454
Issue of the periodical within the volume
August 2020
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
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UT code for WoS article
000542429500001
EID of the result in the Scopus database
2-s2.0-85085346942