Evaluation of chocolate as a source of dietary copper

Weber, Thomas; Solioz, Marc (2014). Evaluation of chocolate as a source of dietary copper. European Food Research and Technology, 238(6), pp. 1063-1066. Springer 10.1007/s00217-014-2240-x

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Chocolate has frequently been proposed to be
a valuable source of dietary copper, but data on the copper
content of major contemporary chocolate brands are scarce.
The copper content of 22 brands of chocolate, many of
which are sold worldwide, is thus presented here. A reliable
hot ashing procedure to determine the copper content of
chocolate by inductively coupled plasma atomic emission
spectroscopy is also described. It was found that the copper
contents of the chocolates analyzed here varied in the range
of 1.85 ± 0.10 to 16.50 ± 1.29 μg/g. There was a linear
correlation of the copper content of chocolate to its cocoa
content with a correlation coefficient R2 of 0.89, showing
that the copper was largely contributed to the chocolate by
the cocoa. The value of chocolate as a source of dietary
copper is discussed.

Item Type:

Journal Article (Original Article)

Division/Institute:

04 Faculty of Medicine > Department of Gastro-intestinal, Liver and Lung Disorders (DMLL) > Clinic of Visceral Surgery and Medicine > Hepatology

UniBE Contributor:

Weber, Thomas and Solioz, Marc

Subjects:

600 Technology > 610 Medicine & health

ISSN:

1438-2377

Publisher:

Springer

Language:

English

Submitter:

Lilian Karin Smith-Wirth

Date Deposited:

21 Apr 2015 16:18

Last Modified:

11 Aug 2021 17:27

Publisher DOI:

10.1007/s00217-014-2240-x

Uncontrolled Keywords:

Chocolate; Copper content; Nutrition; Deficiency

BORIS DOI:

10.7892/boris.67376

URI:

https://boris.unibe.ch/id/eprint/67376

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