A Study on the Elemental Composition, Nutritional Values, and Health Risks of Some Chocolate Brands Available in Turkish Markets
Makaleler > Tam Makale · 2024
Yazarlar: Mehmet Emin Şeker, Ayşegül Erdogan, Bayram Yuksel, Fikret Ustaoglu, Mehmet Metin Yazman
Records of Agricultural and Food Chemistry, Uluslararası, 2024, ss 23-23
DOI: 10.25135/rfac.2024.3rd.3053
Özet
Chocolate, a widely consumed product across diverse age groups, underwent elemental analysis using inductively coupled plasma mass spectrometry (ICP-MS) following microwave-assisted acid digestion. The study focused on white, milky, and dark samples from the top 6 best-selling chocolate brands in Turkish markets. Although numerous studies in the literature have explored the benefits of chocolate, there is a scarcity of research on its potential health hazards. Results were employed to ascertain recommended daily allowances (RDA) and assess health risk levels. According to the results obtained from white, milky and dark chocolates, the mean values of the elements are as follows, respectively: Na: 1848-