Comparative analysis of chocolate powder using different data analysis methods

Chocolate is a natural product with a high market value, but difficult to control quality. Cocoa has several components such as flavonoids, bioactive compounds that can vary depending on characteristics of fermentation and cultivation [1]. Different analysis methods including Nuclear Magnetic Resonance have been used to find ways to improve this situation. Most studies use cocoa bean extracts [2-4] or ready-made extracts [5] for high resolution NMR analysis. This work focuses on the analysis of powdered and chocolate-based chocolates, used in the preparation of beverages and bakery prodcuts. Samples of all products were prepared in DMSO-d6. Due to low solubitly of the products and therefore low signal intensities, only 1H and 13C-HSQC spectra were acquired for analysis. Three regions can be observed in the HSQC spectra that are common in all samples, but at different intensities. The same samples were also subjected to extraction and analysis with HR 1H NMR and using the deconvolution technique. It was possible to observe sugars and fatty acids. With this, a classification of the components of the samples according to the declared quality of the products is expected. All techniques are well stablished and have been used regularly in the laboratory for years.

References

[1]E Septianti, Salengke e J Langkong

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[3] S.G. Bindereif, F. Brauer, J. Schubert, et al., Food Chemistry, 2019, 299, 125105.

[4] A. Caligiani, L. Palla, D. Acquotti, et al., Food Chemistry, 2014, 157, 64-99.

[5] A.L. Gresley, J.R. Peron, Food Chemistry, 2019, 275, 385-389.