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ORIGINAL PAPER
The presence of oxalates in the cocoa powder from organic and conventional plantations
1
Gdynia Maritime University, Department of Commodity and Quality Science, ul. Morska 81-87, 81-225 Gdynia, Poland
2
Medical University of Gdansk, Department of Chemistry, Ecology and Food Commodity Science, ul. Powstania Styczniowego 9b, 81-519 Gdynia, Polska
Journal of Research and Applications in Agricultural Engineering 2016;61(4):218-222
KEYWORDS
ABSTRACT
The objective of this study was to assess the content of oxalates in the samples of cocoa powder available on Polish market, obtained from the cocoa beans from organic and conventional farms. The cocoa is an important food product, which is used for immediate consumption as well as for chocolate production. It is also used in confectionery. The cocoa is of high sensory and nutritional value. However, it also contains antinutrients, including oxalates. It was hypothesised that cocoa beans from conventional cultivation contain more oxalates. The study is aimed to describe cocoa as a commodity product and discuss the presence of oxalates in food products as well as their toxicological aspects. The contents of soluble oxalates in cocoa powder with regard to the method of cocoa farming have been presented therein. The oxalates content in cocoa obtained from organic beans ranged from 322±10 to 1173.52 ± 21.28 mg/100g and from 727.5 ± 53.03 to 1477.5 ± 31.82 mg/100g in cocoa beans from a conventional farm. The statistical analysis showed that the method of farming significantly influenced the content of oxalates.
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| eISSN: | 2719-423X |
| ISSN: | 1642-686X |
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