COMPARATIVE ANALYSIS OF CHOCOLATE POWDER DIFFERENT DATA ANALYSIS METHODS

Chocolate is a natural product with 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 chocolates [5] for high-resolution NMR analyses. This work focuses on the analysis of powdered and chocolate-based chocolates, used in the preparation of beverages and bakery products.
Samples of all products were prepared in DMSO-d6. Due to low solubility of the products and therefore low signal intensities, only 1H and 13C-HSQC spectra were acquired for analysis. In the HSQC spectra, 3 regions can be observed in the spectrum that are common in all samples, but at different intensities. With this, a classification of the components of the samples according to the declared quality of the products is expected. All techniques are well established and have been used regularly in the laboratory for years.

References
[1]E Septianti, Salengke e J Langkong
[2] L.G. Martins, I.M. Figueiredo, A.L. Marsaioli, et al., Ann. magn. Reson., 2010, 9, 21-29.
[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.