<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612022000100068</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v20.n1.2022.1746</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la bioaccesibilidad de cadmio en formulaciones de chocolatería por digestión gastrointestinal in vitro]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of cadmium bioaccessibility in chocolate formulations by in vitro gastrointestinal digestion]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MURILLO-MÉNDEZ]]></surname>
<given-names><![CDATA[CRISTIAN-JAHIR,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MOLINA-VELASCO]]></surname>
<given-names><![CDATA[DANIEL-RICARDO,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[LÓPEZ-GIRALDO]]></surname>
<given-names><![CDATA[LUIS-JAVIER,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[SALAZAR-BELEÑO]]></surname>
<given-names><![CDATA[ANA-MILENA,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Química Grupo de Investigación en Ciencia y Tecnología de Alimentos (CICTA)]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Química Laboratorio de Resonancia Magnética Nuclear]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Ingeniería Química Grupo de Investigación en Ciencia y Tecnología de Alimentos (CICTA).]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Universitario de la Paz (UNIPAZ) Escuela de Ingeniería Agroindustrial Grupo de Investigación en Innovación, Desarrollo Tecnológico y Competitividad en Sistemas de Producción Agroindustrial (GIADAI)]]></institution>
<addr-line><![CDATA[Barrancabermeja ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>01</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>01</month>
<year>2022</year>
</pub-date>
<volume>20</volume>
<numero>1</numero>
<fpage>68</fpage>
<lpage>83</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612022000100068&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612022000100068&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612022000100068&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Para estudiar la toxicidad del cadmio (Cd) presente en productos de chocolate es necesario conocer su concentración total y determinar la cantidad de Cd que es bioaccesible en el cuerpo humano. Este trabajo se enfocó en evaluar la bioaccesibilidad de Cd en formulaciones de chocolatería con concentraciones de componentes diferentes por digestión gastrointestinales in vitro. Esta digestión se realizó a través de un titulador automático con control de temperatura y control y monitoreo de pH mediante soluciones diluidas ácidas y alcalinas. Se correlacionaron las diferencias de bioaccesibilidad con los componentes principales (cacao, leche, azúcar y contenido de Cd total en el cacao) y, por último, se propuso una formulación de chocolate que tuvo el menor valor de bioaccesibilidad de Cd. Los resultados se expresaron mediante un modelo matemático, con predicciones de 94 % y errores de validación del modelo menores que 9 %. Se obtuvieron valores de bioaccesibilidad de Cd en las formulaciones de chocolate entre 7 y 32 % aproximadamente, donde los valores más bajos correspondieron a formulaciones de chocolate amargo (relación másica cacao:azúcar de 7:2). Se concluyó que el contenido de cacao y de azúcar en la formulación disminuyen los valores de bioaccesibilidad de Cd, mientras que el contenido de leche y la concentración de Cd total en el cacao aumentan los valores de bioaccesibilidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT To study the toxicity of cadmium (Cd) present in chocolate products, it is necessary to know its total concentration and determine the amount of Cd that is bioaccessible in the human body. This work focused on evaluating the Cd bioaccessibility in chocolate formulations with concentrations of different components by gastrointestinal digestion in vitro. This digestion was carried out through an automatic titrator with temperature control and pH control and monitoring using dilute acid and alkaline solutions. Bioaccessibility differences were correlated with the main components (cocoa, milk, sugar, and total Cd content in cocoa) and, finally, a chocolate formulation was proposed that had the lowest Cd bioaccessibility value. The results were expressed using a mathematical model, with predictions of 94 % and model validation errors less than 9 %. Cd bioaccessibility values in the chocolate formulations were obtained between 7 and 32 %, approximately, where the lowest values corresponded to dark chocolate formulations (cocoa:sugar ratio 7:2). It was concluded that the cocoa and sugar content in the formulation decrease the Cd bioaccessibility values, while the milk content and the total Cd concentration in cocoa increase the bioaccessibility values.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cacao]]></kwd>
<kwd lng="es"><![CDATA[Grasa]]></kwd>
<kwd lng="es"><![CDATA[Leche]]></kwd>
<kwd lng="es"><![CDATA[Digestión gástrica]]></kwd>
<kwd lng="es"><![CDATA[Digestión pancreática]]></kwd>
<kwd lng="es"><![CDATA[Modelo matemático, Superficie de respuesta]]></kwd>
<kwd lng="es"><![CDATA[Valor mínimo.]]></kwd>
<kwd lng="en"><![CDATA[Cocoa]]></kwd>
<kwd lng="en"><![CDATA[Fat]]></kwd>
<kwd lng="en"><![CDATA[Milk]]></kwd>
<kwd lng="en"><![CDATA[Gastric digestion]]></kwd>
<kwd lng="en"><![CDATA[Pancreatic digestion]]></kwd>
<kwd lng="en"><![CDATA[Mathematical model]]></kwd>
<kwd lng="en"><![CDATA[Response surface]]></kwd>
<kwd lng="en"><![CDATA[Minimum value]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABT]]></surname>
<given-names><![CDATA[EILEEN]]></given-names>
</name>
<name>
<surname><![CDATA[SAM]]></surname>
<given-names><![CDATA[JENNIFER-FONG]]></given-names>
</name>
<name>
<surname><![CDATA[GRAY]]></surname>
<given-names><![CDATA[PATRICK]]></given-names>
</name>
<name>
<surname><![CDATA[ROBIN]]></surname>
<given-names><![CDATA[LAUREN POSNICK.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cadmium and lead in cocoa powder and chocolate products in the US Market]]></article-title>
<source><![CDATA[Food Additives &amp; Contaminants: Part B]]></source>
<year>2018</year>
<volume>11</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>92-102</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABT]]></surname>
<given-names><![CDATA[EILEEN]]></given-names>
</name>
<name>
<surname><![CDATA[ROBIN]]></surname>
<given-names><![CDATA[LAUREN-POSNICK.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Perspective on Cadmium and Lead in Cocoa and Chocolate]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2020</year>
<volume>68</volume>
<numero>46</numero>
<issue>46</issue>
<page-range>13008-15</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ALVES]]></surname>
<given-names><![CDATA[RICARDO N.]]></given-names>
</name>
<name>
<surname><![CDATA[MAULVAULT]]></surname>
<given-names><![CDATA[ANA L.]]></given-names>
</name>
<name>
<surname><![CDATA[BARBOSA]]></surname>
<given-names><![CDATA[VERA L.]]></given-names>
</name>
<name>
<surname><![CDATA[FERNANDEZ-TEJEDOR]]></surname>
<given-names><![CDATA[MARGARITA]]></given-names>
</name>
<name>
<surname><![CDATA[TEDIOSI]]></surname>
<given-names><![CDATA[ALICE]]></given-names>
</name>
<name>
<surname><![CDATA[KOTTERMAN]]></surname>
<given-names><![CDATA[MICHIEL]]></given-names>
</name>
<name>
<surname><![CDATA[VAN DEN HEUVEL]]></surname>
<given-names><![CDATA[FREDERICUS H.M.]]></given-names>
</name>
<name>
<surname><![CDATA[ROBBENS]]></surname>
<given-names><![CDATA[JOHAN]]></given-names>
</name>
<name>
<surname><![CDATA[FERNANDES]]></surname>
<given-names><![CDATA[JOSÉ O.]]></given-names>
</name>
<name>
<surname><![CDATA[RASMUSSEN]]></surname>
<given-names><![CDATA[RIE-ROMME]]></given-names>
</name>
<name>
<surname><![CDATA[SLOTH]]></surname>
<given-names><![CDATA[JENS J.]]></given-names>
</name>
<name>
<surname><![CDATA[MARQUES]]></surname>
<given-names><![CDATA[ANTÓNIO.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2018</year>
<volume>267</volume>
<page-range>15-27</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARÉVALO-GARDINI]]></surname>
<given-names><![CDATA[ENRIQUE]]></given-names>
</name>
<name>
<surname><![CDATA[ARÉVALO-HERNÁNDEZ]]></surname>
<given-names><![CDATA[CESAR O.]]></given-names>
</name>
<name>
<surname><![CDATA[BALIGAR]]></surname>
<given-names><![CDATA[VIRUPAX C.]]></given-names>
</name>
<name>
<surname><![CDATA[HE]]></surname>
<given-names><![CDATA[ZHENLI L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru]]></article-title>
<source><![CDATA[Science of The Total Environment]]></source>
<year>2017</year>
<volume>605-606</volume>
<page-range>792-800</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BARRAZA]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHRECK]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[LÉVEQUE]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[UZU]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[LÓPEZ]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[RUALES]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[PRUNIER]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[MARQUET]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[MAURICE]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cadmium bioaccumulation and gastric bioaccessibility in cacao: A field study in areas impacted by oil activities in Ecuador]]></article-title>
<source><![CDATA[Environmental Pollution]]></source>
<year>2017</year>
<volume>229</volume>
<page-range>950-63</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BARRAZA]]></surname>
<given-names><![CDATA[FIORELLA]]></given-names>
</name>
<name>
<surname><![CDATA[SCHRECK]]></surname>
<given-names><![CDATA[EVA]]></given-names>
</name>
<name>
<surname><![CDATA[UZU]]></surname>
<given-names><![CDATA[GAËLLE]]></given-names>
</name>
<name>
<surname><![CDATA[LÉVEQUE]]></surname>
<given-names><![CDATA[THIBAUT]]></given-names>
</name>
<name>
<surname><![CDATA[ZOUITEN]]></surname>
<given-names><![CDATA[CYRIL]]></given-names>
</name>
<name>
<surname><![CDATA[BOIDOT]]></surname>
<given-names><![CDATA[MATHIEU]]></given-names>
</name>
<name>
<surname><![CDATA[MAURICE]]></surname>
<given-names><![CDATA[LAURENCE.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Beyond cadmium accumulation: Distribution of other trace elements in soils and cacao beans in Ecuador]]></article-title>
<source><![CDATA[Environmental Research]]></source>
<year>2021</year>
<volume>192</volume>
<page-range>110241</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BHAT]]></surname>
<given-names><![CDATA[ZUHAIB F.]]></given-names>
</name>
<name>
<surname><![CDATA[MORTON]]></surname>
<given-names><![CDATA[JAMES D.]]></given-names>
</name>
<name>
<surname><![CDATA[MASON]]></surname>
<given-names><![CDATA[SUSAN L.]]></given-names>
</name>
<name>
<surname><![CDATA[BEKHIT]]></surname>
<given-names><![CDATA[ALAA EL-DIN A.]]></given-names>
</name>
<name>
<surname><![CDATA[MUNGUREB]]></surname>
<given-names><![CDATA[TANYARADZWA E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2018</year>
<volume>120</volume>
<page-range>793-9</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CHAPARRO-ACUÑA]]></surname>
<given-names><![CDATA[SANDRA-PATRICIA]]></given-names>
</name>
<name>
<surname><![CDATA[VARGAS-MORENO]]></surname>
<given-names><![CDATA[PAOLA-ANDREA]]></given-names>
</name>
<name>
<surname><![CDATA[SILVA-GÓMEZ]]></surname>
<given-names><![CDATA[LEONARDO-ANDRÉS]]></given-names>
</name>
<name>
<surname><![CDATA[CÁRDENAS]]></surname>
<given-names><![CDATA[OSWALDO-ELIÉCER.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cadmium voltametric quantification in table chocolate produced in Chiquinquira-Boyaca, Colombia]]></article-title>
<source><![CDATA[Acta Agronómica]]></source>
<year>2017</year>
<volume>66</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>172-7</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DE OLIVEIRA]]></surname>
<given-names><![CDATA[VINICIUS-HENRIQUE]]></given-names>
</name>
<name>
<surname><![CDATA[ULLAH]]></surname>
<given-names><![CDATA[IHSAN]]></given-names>
</name>
<name>
<surname><![CDATA[DUNWELL]]></surname>
<given-names><![CDATA[JIM M.]]></given-names>
</name>
<name>
<surname><![CDATA[TIBBETT]]></surname>
<given-names><![CDATA[MARK.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioremediation potential of Cd by transgenic yeast expressing a metallothionein gene from Populus trichocarpa]]></article-title>
<source><![CDATA[Ecotoxicology and Environmental Safety]]></source>
<year>2020</year>
<volume>202</volume>
<page-range>110917</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ECHEVERRY]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[REYES]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de la concentración de cadmio en un chocolate colombiano con 65 % de cacao y chocolates extranjeros con diferentes porcentajes de cacao]]></article-title>
<source><![CDATA[Entre Ciencia e Ingeniería]]></source>
<year>2016</year>
<volume>19</volume>
<page-range>22-32</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[FEBRIANTO]]></surname>
<given-names><![CDATA[NOOR-ARIEFANDIE]]></given-names>
</name>
<name>
<surname><![CDATA[XHU]]></surname>
<given-names><![CDATA[FAN.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2020</year>
<volume>68</volume>
<numero>32</numero>
<issue>32</issue>
<page-range>8658-75</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[FRANCISCO]]></surname>
<given-names><![CDATA[JOÃO]]></given-names>
</name>
<name>
<surname><![CDATA[CARDOSO]]></surname>
<given-names><![CDATA[CARLOS]]></given-names>
</name>
<name>
<surname><![CDATA[BANDARRA]]></surname>
<given-names><![CDATA[NARCISA]]></given-names>
</name>
<name>
<surname><![CDATA[BRITO]]></surname>
<given-names><![CDATA[PEDRO]]></given-names>
</name>
<name>
<surname><![CDATA[HORTA]]></surname>
<given-names><![CDATA[ANDRÉ]]></given-names>
</name>
<name>
<surname><![CDATA[PEDROSA]]></surname>
<given-names><![CDATA[RUI]]></given-names>
</name>
<name>
<surname><![CDATA[GIL]]></surname>
<given-names><![CDATA[MARIA M.]]></given-names>
</name>
<name>
<surname><![CDATA[DELGADO]]></surname>
<given-names><![CDATA[INÉS-MARGARIDA]]></given-names>
</name>
<name>
<surname><![CDATA[CASTANHEIRA]]></surname>
<given-names><![CDATA[ISABEL]]></given-names>
</name>
<name>
<surname><![CDATA[AFONSO]]></surname>
<given-names><![CDATA[CLÁUDIA.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioaccessibility of target essential elements and contaminants from Fucus spiralis]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2018</year>
<volume>74</volume>
<page-range>10-7</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GRAMLICH]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[TANDY]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[ANDRES]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[CHINCHEROS-PANIAGUA]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[ARMENGOT]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHNEIDER]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHULIN]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cadmium uptake by cocoa trees in agroforestry and monoculture systems under conventional and organic management]]></article-title>
<source><![CDATA[Science of The Total Environment]]></source>
<year>2017</year>
<volume>580</volume>
<page-range>677-86</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GRAMLICH]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[TANDY]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[GAUGGEL]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[LÓPEZ]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[PERLA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[GONZALEZ]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHULIN]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Soil cadmium uptake by cocoa in Honduras]]></article-title>
<source><![CDATA[Science of The Total Environment]]></source>
<year>2018</year>
<volume>612</volume>
<page-range>370-8</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GÜLTEKIN-ÖZGÜVEN]]></surname>
<given-names><![CDATA[MINE]]></given-names>
</name>
<name>
<surname><![CDATA[BERKTA&#350;]]></surname>
<given-names><![CDATA[IJLAL]]></given-names>
</name>
<name>
<surname><![CDATA[ÖZÇELIK]]></surname>
<given-names><![CDATA[BERAAT.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2016</year>
<volume>72</volume>
<page-range>559-65</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HERNÁNDEZ-MARTÍNEZ]]></surname>
<given-names><![CDATA[RAQUEL]]></given-names>
</name>
<name>
<surname><![CDATA[NAVARRO-BLASCO]]></surname>
<given-names><![CDATA[IÑIGO.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estimation of dietary intake and content of lead and cadmium in infant cereals marketed in Spain]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2012</year>
<volume>26</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>6-14</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<collab>INTERNATIONAL COCOA ORGANIZATION</collab>
<article-title xml:lang=""><![CDATA[Quarterly Bulletin of Cocoa Statistics Cocoa Year 2016/17]]></article-title>
<source><![CDATA[Quarterly Bulletin of Cocoa Statistics]]></source>
<year>2019</year>
<volume>43</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-147</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[KASA]]></surname>
<given-names><![CDATA[NURSU-AYLIN]]></given-names>
</name>
<name>
<surname><![CDATA[BÜYÜKPINAR]]></surname>
<given-names><![CDATA[ÇA&#286;DA&#350;]]></given-names>
</name>
<name>
<surname><![CDATA[ERULA&#350;]]></surname>
<given-names><![CDATA[AHMET-FATIH]]></given-names>
</name>
<name>
<surname><![CDATA[BAKIRDERE]]></surname>
<given-names><![CDATA[SEZGIN.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A sensitive and accurate analytical method for the determination of cadmium in food samples: Molybdenum coated T-shape slotted quartz tube flame atomic absorption spectrophotometry]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2020</year>
<volume>319</volume>
<page-range>126572</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LEWIS]]></surname>
<given-names><![CDATA[CALEB]]></given-names>
</name>
<name>
<surname><![CDATA[LENNON]]></surname>
<given-names><![CDATA[ADRIAN M.]]></given-names>
</name>
<name>
<surname><![CDATA[EUDOXIE]]></surname>
<given-names><![CDATA[GAIUS]]></given-names>
</name>
<name>
<surname><![CDATA[SIVAPATHAM]]></surname>
<given-names><![CDATA[PARAMASIVAM]]></given-names>
</name>
<name>
<surname><![CDATA[UMAHARAN]]></surname>
<given-names><![CDATA[PATHMANATHAN.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Plant metal concentrations in Theobroma cacao as affected by soil metal availability in different soil types]]></article-title>
<source><![CDATA[Chemosphere]]></source>
<year>2021</year>
<volume>262</volume>
<page-range>127749</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LO DICO]]></surname>
<given-names><![CDATA[GIANLUIGI-MARIA]]></given-names>
</name>
<name>
<surname><![CDATA[GALVANO]]></surname>
<given-names><![CDATA[FABIO]]></given-names>
</name>
<name>
<surname><![CDATA[DUGO]]></surname>
<given-names><![CDATA[GIACOMO]]></given-names>
</name>
<name>
<surname><![CDATA[D'ASCENZI]]></surname>
<given-names><![CDATA[CARLO]]></given-names>
</name>
<name>
<surname><![CDATA[MACALUSO]]></surname>
<given-names><![CDATA[ANDREA]]></given-names>
</name>
<name>
<surname><![CDATA[VELLA]]></surname>
<given-names><![CDATA[ANTONIO]]></given-names>
</name>
<name>
<surname><![CDATA[GIANGROSSO]]></surname>
<given-names><![CDATA[GIUSEPPE]]></given-names>
</name>
<name>
<surname><![CDATA[CAMMILERI]]></surname>
<given-names><![CDATA[GAETANO]]></given-names>
</name>
<name>
<surname><![CDATA[FERRANTELLI]]></surname>
<given-names><![CDATA[VINCENZO.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Toxic metal levels in cocoa powder and chocolate by ICP-MS method after microwave-assisted digestion]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2018</year>
<volume>245</volume>
<page-range>1163-8</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MARTINI]]></surname>
<given-names><![CDATA[SERENA]]></given-names>
</name>
<name>
<surname><![CDATA[CONTE]]></surname>
<given-names><![CDATA[ANGELA]]></given-names>
</name>
<name>
<surname><![CDATA[TAGLIAZUCCHI]]></surname>
<given-names><![CDATA[DAVIDE.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion]]></article-title>
<source><![CDATA[Journal of Functional Foods]]></source>
<year>2018</year>
<volume>49</volume>
<page-range>424-36</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MINEKUS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[ALMINGER]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[ALVITO]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[BALANCE]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A standardised static in vitro digestion method suitable for food - an international consensus]]></article-title>
<source><![CDATA[Food &amp; Function]]></source>
<year>2014</year>
<volume>5</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1113-24</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOUNICOU]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[SZPUNAR]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[ANDREY]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[BLAKE]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[LOBINSKI]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Concentrations and bioavailability of cadmium and lead in cocoa powder and related products]]></article-title>
<source><![CDATA[Food Additives and Contaminants]]></source>
<year>2003</year>
<volume>20</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>343-52</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PEIXOTO]]></surname>
<given-names><![CDATA[RAFAELLA R.A.]]></given-names>
</name>
<name>
<surname><![CDATA[DEVESA]]></surname>
<given-names><![CDATA[VICENTA]]></given-names>
</name>
<name>
<surname><![CDATA[VÉLEZ]]></surname>
<given-names><![CDATA[DINORAZ]]></given-names>
</name>
<name>
<surname><![CDATA[CERVERA]]></surname>
<given-names><![CDATA[M. LUISA]]></given-names>
</name>
<name>
<surname><![CDATA[CADOREA]]></surname>
<given-names><![CDATA[SOLANGE.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Study of the factors influencing the bioaccessibility of 10 elements from chocolate drink powder]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2016</year>
<volume>48</volume>
<page-range>41-7</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PEIXOTO]]></surname>
<given-names><![CDATA[RAFAELLA R.A.]]></given-names>
</name>
<name>
<surname><![CDATA[OLIVEIRA]]></surname>
<given-names><![CDATA[ANDREA]]></given-names>
</name>
<name>
<surname><![CDATA[CADORE]]></surname>
<given-names><![CDATA[SOLANGE.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Risk assessment of cadmium and chromium from chocolate powder]]></article-title>
<source><![CDATA[Food Additives &amp; Contaminants: Part B]]></source>
<year>2018</year>
<volume>11</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>256-63</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PICO-HERNÁNDEZ]]></surname>
<given-names><![CDATA[SERGIO M.]]></given-names>
</name>
<name>
<surname><![CDATA[JAIMES-ESTÉVEZ]]></surname>
<given-names><![CDATA[JAIME]]></given-names>
</name>
<name>
<surname><![CDATA[LÓPEZ-GIRALDO]]></surname>
<given-names><![CDATA[LUIS J.]]></given-names>
</name>
<name>
<surname><![CDATA[MURILLO-MÉNDEZ]]></surname>
<given-names><![CDATA[CRISTIAN J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Supercritical extraction of bioactive compounds from Cocoa husk: study of the main parameters]]></article-title>
<source><![CDATA[Revista Facultad de Ingeniería Universidad de Antioquia]]></source>
<year>2019</year>
<volume>91</volume>
<page-range>95-105</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RECKNAGEL]]></surname>
<given-names><![CDATA[SEBASTIAN]]></given-names>
</name>
<name>
<surname><![CDATA[KOCH]]></surname>
<given-names><![CDATA[MATTHIAS]]></given-names>
</name>
<name>
<surname><![CDATA[KÖPPEN]]></surname>
<given-names><![CDATA[ROBERT]]></given-names>
</name>
<name>
<surname><![CDATA[BUTTLER]]></surname>
<given-names><![CDATA[SABINE]]></given-names>
</name>
<name>
<surname><![CDATA[PENK]]></surname>
<given-names><![CDATA[SIBYLLE]]></given-names>
</name>
<name>
<surname><![CDATA[MAUCH]]></surname>
<given-names><![CDATA[TATJANA]]></given-names>
</name>
<name>
<surname><![CDATA[SOMMERFELD]]></surname>
<given-names><![CDATA[THOMAS]]></given-names>
</name>
<name>
<surname><![CDATA[WITT]]></surname>
<given-names><![CDATA[ANGELIKA.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of certified reference materials for the determination of cadmium and acrylamide in cocoa]]></article-title>
<source><![CDATA[Analytical and Bioanalytical Chemistry]]></source>
<year>2020</year>
<volume>412</volume>
<numero>19</numero>
<issue>19</issue>
<page-range>4659-68</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SATARUG]]></surname>
<given-names><![CDATA[SOISUNGWAN]]></given-names>
</name>
<name>
<surname><![CDATA[VESEY]]></surname>
<given-names><![CDATA[DAVID A.]]></given-names>
</name>
<name>
<surname><![CDATA[GOBE]]></surname>
<given-names><![CDATA[GLENDA C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Current health risk assessment practice for dietary cadmium: Data from different countries]]></article-title>
<source><![CDATA[Food and Chemical Toxicology]]></source>
<year>2017</year>
<volume>106</volume>
<page-range>430-45</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TORO-URIBE]]></surname>
<given-names><![CDATA[SAID]]></given-names>
</name>
<name>
<surname><![CDATA[LO&#769;PEZ-GIRALDO]]></surname>
<given-names><![CDATA[LUIS-JAVIER]]></given-names>
</name>
<name>
<surname><![CDATA[ALVAREZ-RIVERA]]></surname>
<given-names><![CDATA[GERARDO]]></given-names>
</name>
<name>
<surname><![CDATA[IBA&#769;N&#771;EZ]]></surname>
<given-names><![CDATA[ELENA]]></given-names>
</name>
<name>
<surname><![CDATA[HERRERO]]></surname>
<given-names><![CDATA[MIGUEL.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Insight of Stability of Procyanidins in Free and Liposomal Form under an in Vitro Digestion Model: Study of Bioaccessibility, Kinetic Release Profile, Degradation, and Antioxidant Activity]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2019</year>
<volume>67</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1990-2003</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VILLAMIZAR-JAIMES]]></surname>
<given-names><![CDATA[ARLEY-RENÉ]]></given-names>
</name>
<name>
<surname><![CDATA[LÓPEZ-GIRALDO]]></surname>
<given-names><![CDATA[LUIS-JAVIER.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cáscara de cacao fuente de polifenoles y fibra: simulación de una planta piloto para su extracción]]></article-title>
<source><![CDATA[Respuestas]]></source>
<year>2017</year>
<volume>22</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>75-83</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ZHUANG]]></surname>
<given-names><![CDATA[PING]]></given-names>
</name>
<name>
<surname><![CDATA[ZHANG]]></surname>
<given-names><![CDATA[CHAOSHENG]]></given-names>
</name>
<name>
<surname><![CDATA[LI]]></surname>
<given-names><![CDATA[YINGWEN]]></given-names>
</name>
<name>
<surname><![CDATA[ZOU]]></surname>
<given-names><![CDATA[BI]]></given-names>
</name>
<name>
<surname><![CDATA[MO]]></surname>
<given-names><![CDATA[HUI]]></given-names>
</name>
<name>
<surname><![CDATA[WU]]></surname>
<given-names><![CDATA[KEJUN]]></given-names>
</name>
<name>
<surname><![CDATA[WU]]></surname>
<given-names><![CDATA[JINGTAO]]></given-names>
</name>
<name>
<surname><![CDATA[LI]]></surname>
<given-names><![CDATA[ZHIAN.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>213</volume>
<page-range>206-14</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
