Optimization and validation of an analysis method for the determination of Polycyclic Aromatic Hydrocarbons (PAHs) in raw cocoa beans

Alarming presence of polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs and particularly in cocoa butter is a priority of the European Food Safety Authority (EFSA), PAHs are suspected to occur. in foods from smoke. Up today, no simple, fast and safety method for the determination of major toxic PAH4 (Benzo (a) Anthracene (BaA); Chrysene (Chr), Benzo (a) Pyrene (BaP), Benzo (b) Fluoranthene (BbF)) in cocoa beans exists. This research aimed to validate a specific method for the identification and quantification of PAHs in raw cocoa. (Resume d'auteur)