Vanderschueren Ruth, Helsen Florence, Doevenspeck Jasmien, Delcour Jan A, Smolders Erik
Division of Soil and Water Management, KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
Division of Soil and Water Management, KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
Food Chem. 2023 Jan 1;398:133899. doi: 10.1016/j.foodchem.2022.133899. Epub 2022 Aug 10.
Earlier studies revealed that cadmium (Cd) concentrations in cacao nibs can decrease by a factor up to 1.3 during fermentation. Here, fermentation was mimicked by incubating beans at different temperatures, and acetic acid and ethanol concentrations in the incubation media. Nib Cd concentrations decreased during incubation by mobilisation in the nibs and subsequent outward migration to the testa and the incubation solution. This was most pronounced when high concentrations of acetic acid were combined with high temperature, while ethanol had no statistically significant effect. Incubation under typical fermentation conditions (45 °C and 20.0 g acetic acid L) reduced the nib Cd concentration by a factor 1.3. This factor increased to 1.6 under more extreme conditions, i.e. 65 °C and 40 g acetic acid L. The final nib Cd concentrations correlated well to nib phytate concentrations (R = 0.56), suggesting hydrolysis of phytate and mobilisation of the associated Cd.
早期研究表明，可可豆粒中的镉（Cd）浓度在发酵过程中可降低高达1.3倍。在此，通过在不同温度下孵育豆子以及控制孵育培养基中的乙酸和乙醇浓度来模拟发酵过程。在孵育过程中，豆粒中的镉浓度通过在豆粒中迁移并随后向外迁移至种皮和孵育溶液而降低。当高浓度乙酸与高温相结合时，这种情况最为明显，而乙醇则没有统计学上的显著影响。在典型发酵条件（45°C和20.0 g/L乙酸）下孵育可使豆粒镉浓度降低1.3倍。在更极端的条件下，即65°C和40 g/L乙酸，该倍数增加到1.6。最终豆粒镉浓度与豆粒植酸浓度相关性良好（R = 0.56），表明植酸水解以及相关镉的迁移。
