Cocoa products contain elevated Ni concentrations. The role that Ni plays in the flavour of food and its potential impact on human health can be better understood by chemical speciation analysis. Therefore the aim of the work was to investigate the Ni speciation in cocoa infusions.
The food we eat represents an important source of exposure to Ni. Its levels in food and drinks are normally low, but sensitive individuals may develop allergic reactions to Ni as a result of food consumption. The role that Ni plays in the flavour of food and its potential impact on human health can be better understood by chemical speciation analysis.
In comparison to other foodstuffs, cocoa products contain elevated Ni concentrations. In our work, the separation of Ni species in cocoa infusions was performed on a weak CIM DEAE monolithic chromatographic column. The separated Ni species were quantified “on-line” by the post-column isotope dilution ICP-MS. The Ni binding ligands in the separated fractions were identified “off line” by Q-TOF MS. Ni was found to be present in the cocoa infusions as Ni2+ and Ni-gluconate and Ni-citrate complexes.