Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD

• Main Authors: Agus, Baizura Aya Putri, Hussain, Norhayati, Selamat, Jinap
• Format: Article
• Published: Elsevier 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87377/; https://www.sciencedirect.com/science/article/pii/S0308814619315122?via%3Dihub
• Institution: Universiti Putra Malaysia

Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene)...