at VIER cocoa and chocolate are sources of vitamin D, gatia Rahn", Annett Sehrdter’, Bemd M, Hartmann‘ Gabriel ARTICLE INFO ABSTRACT ns aalble a Scemrebinee Food Chemistry le 1, Stangl* = maaeE z mamas tam = 7 =a = frome ash haa aarp = rah ee emg = Shah oneness tte neg ga 7 Sent ay ett ema eatesereamemtmenan one chocolate hadthe Nh vhaninD; ect antigen 1 Otel p/400livhue ane hes Bclsuesninetooyet cnet grerin aca neti on artisan mata ina years ae enon rc ig apn of tr te 1935, two tr M research groups documented that cacao beans Vitamin D status in humans is based on endogenous vitamin D synthesis from sunlight exposure and dietary intake from food and supplements. Under conditions associated with limited access to sun- light (e. winter et higher latitudes or hospitalization), humans de- pend on orally supplied vitamin DI has been reported that 10-20 pg of vitamin D per day can preveat deficiency, but individual vitamin. Intake fs often significantly lower (spiro & Butts, 2014). Recent studies have shown that dietary vitamin D contributes more ta vitarain levels than previously thought (Hieency, Armas & French, 2013), thus suggesting that there are other sources of vitamin D in addition to the ‘commonly cited food sources such s fatty fish, eggs and dairy products. (Cashman etal, 2014) have found that vitamin Dy may be more pro- rminent in the diet tan originally thought, as owing tothe detection of substantial concentrations of circulating 25-hydrexyvitamia Dp in an Irish population of non-supplement user. These data suggest that there are unidentified and undocumented sources of vitamin D in the hurnen diet. ‘Gocoa beans from Theobroma cacao L. are susceptible to fungal contamination. Because fungi have a high concentration of ergosterl, the contaminated beans often contain substantial amounts of ergos- terol, che precursor to vitamin D3 (Dale, 2000), that ranges berween 3 and 24mg per kg cocoa beans (Aroyeun, Adegoke, Varga & Toten, 2009). After fermentation, the beans are normally sundried, thus appear to have detectable amounts of vitamin D (Knapp & Cevratd, 1935, Kon & Henry, 1935). Hoveever, cocoa containing foogeare not Dresently considered to be dietary vitamin D sources hip’ study ‘quantified the vitamin D content in cocoa beans, cocoa powder, cocoa Dburter and cocoa-based fads to provide data that could he wed to ‘estimate the ability of(hese foods to improve individual vitamin status, 2, Materials and methods 2.1. Sampling and sample preparation For the quantification of vitunin D, raw materials from cocoa and ‘aceorbased processed foods were sampled. Fermented and dried cocoa ‘beans inboth the raw and roasted states, originating from five different rowing regions (Venezuela, Ecuador, Indonesia, West Africa and Madagascar, were subjected to analysis of vitamin D content. Cocoa ponder and cocoa butter were included in the vitamin D analysis be- ‘use they are directly obtained from cocoa beans and are basic in. avedients in many cocoa-containing foods. The cocoa besns and cocoa butter were purchased from specialized online rettlers. Commercially available cocoa-based food products, suchas various types of chocolate, ‘cocoa ponder (20% fat), chocolate nut spreads and instant cocoa ~Careponiingovthor st toute of Areueral and Nutritional Selene, Manin Luther University Halle Waser, Voo-Dencheknann Paz 2 (6120 Halle (Sale), Germany. E-mal edtrenes jis Lehn tand ar halle de (0. Rubel snnetscheetrsardbuad de (A. Sever, ber arirsan@ mr bund de (RM, Hartmaen, sbovlewampeé uedwusshaied (G2 Sang), toh) Tipe Aah 10.1016 ondcbew 201808098 1 Sepiember 2017: Received tt rei (0308-8146/ © 2018 Published by Elsevier id November 2017; Accepted 19 June 2018 Escaneado con CamScannernares la cra (08 fee mal (min 30% etx in 4 acca) aa WE er comet coxa ve fra, fe 1 private label, were purchased on the Ba mane rent the apyvonoate Feels of vin Gerona. Fo" i, ony hace pnt were fo 1 sm pecety sees All cos eects wee purchased ty March toad May OTe 4 sopyemarhets An Karkrube and Halle Sal, rep Yo homugcnise the sample, raw and roasted cocoa beans ere cyuohat with & peste, and the coves butter was finely chopped ‘Chosolate ars wer oven in igo atogen an homoge with & ‘il (Grindoms GM 200, Reoch, Haan, Gemaany) Cocoa foe der chowolate nit spreads and ox ist drinks were thoroughly fone tele measurement, AI samples were stored at = 80°C wt salsa 22, Anatys THe stain D, and cotent the coca and coos bated fod suas guanifod by Laud chromatography tandeen mass spectemetry teata) nh south ta Samples were pepared as previously deserted (Rha, conin'n sun Ae) eke spelen deter amin Dy ‘nd Dy (SigmaAkich,Teihachen, Gerany) wee aed ¢lnveroal Standards, Samples weve exacted th werane ad fber puri ty using normal phase HPLC (1100 Series, Aplest Technologies, Waldtena, Germany) Vitania Dy and Dy end thee correspon ioteraltandarde were cllected onthe bass of thr pec retention umes These (ations were derivatied with 4 phenyl 1.2 4-nazlin ‘Sone (PTAD a rected nto the LEAMS/MS (1200 Seles, Agent Techoologes; QTRAP S800, Sex, Darmstadt, Germany) Which Wat ‘uiped with Hypers ODS C1 column (Se, 20 * 150mm, VS Opulad, Betis, Germany). The motile phases Coss f (A) 30% aqucous acto, SM amoonium formate, 0.1% form meld nad (@) aectontie and were wet at 3 or ate of 576 l/min with thefl- lowing aradient: 00min, 50% 8; 2.10mi, 150% B, 4.00min, 165% 8 50min, 35.0% B 800mln, 60.0% B; 180m, 765% B 20:0min, 100% B; 230m, 100% B, 24.0 min, 800% B 25.0mia, 15.0% 8 300m, 15.0% B. Ionization was ince by posite electro. Data were recorded tn the multiple reaction monitoring mode withthe depleted fon ane sito itanin Dy 572 > 298, deviated vitanly Dy 578 > 301, ‘itamin Dy 60 > 298 and deuterated viamin Dy 568 > 30) ‘The limit of quantification wat 0.03 4/100. andthe limit of de> tection was .008/100g fesh weight for both vital Dy and Ds. The intraday and Inter ds variation ofthe analyed vitamin D was 2.98oand 2.40%, respectively. ll samples were aalyzed in duplicate, ‘One sample of dak chocolate served aan ternal qual contol end tea etracted and measured with every analysis 3. Results and diseussion ‘We identified and quantified vitamin Dy and Dy In cocoa beans, ‘cocoa powder (residual at content of approximately 20%) and cocoa butter and found vitamin D3, but no vitamin D, in these natural pro- ducts (Table 1}, Among them, cocoa butter had the highest mean ‘content of vitamin Da, followed by cocoa poveder. The cocoa beans had 4 comparatively Jow vitamin Dp content, which appeared to be ine dependent of the heat treatment. During the roasting process, cocoa ‘beans ane heated to temperatures of 160°C. However, the comparative Vitamin Dy analysis between the raw and roasted beans confirmed the ‘widely accepted assumption that vitamin D Is a thermally sable vi- {amin (Leskova, etal, 2006). Because we found vitanin 1, in the raw rmaterals used to make the chocolate products, we also examined \ ve the peseece of 9iamin Uy Toe 1 how thar et deo ie re cate a ten eomveed wo hn y mature ie Ho nm v a Weg nner, ve proms ee since ee a nee Seek te nn a ae re ee ecco aeomne prey at Bacon i mc i iin rile se 2 ere wean oe pera er erat tre Se re eee oO erie ena en eee Sot Sates ent enen are Soyer See at eee ne eeee pers Suet ar see are errr rnp peed pon a Sener bee meeded rite ee Tice te i mi Dec Pendent ley eral betel See ea ata enna So epi cence Sarees Se oe eran sie cee ea nei N seoetheescoe eerie nese agai Searels cer omnes Sommer oeea eee! og iesheaa booed eae epee ce eh ci aa on nen tet enmon feed jobes fue ee eee ne ot Ainoen cu pestis nea Tue tee srl nc onan hn Epa reeriery errepratee eer cana de rr gen teen fab ae acd ace ed Sion cro cd aiken per pecerdleplerat rue ppiarerayroglatey twee ert ered Ginn ere poenne Sy ne eae tla com cle ore nan tain i ihzapg aly me ee a Maen Sane Zit, ibn omunpn ne oa ee em roe Oman eae Se ee inp inc tS Anunoysce en peritopecheranc decay een nae 08 Br domes baa eens aca tvel inde Dna Oscar entation a higher than currently believed. We therefore recommend revising the Vitarain D data for cocoa-based products in FCDBs to provide valid dat retiet was aancoee Dee i cn tee ad ee ee at tt vitamin (German 20 team Hep» makes the cote be Escaneado con CamScannerong hesh witht of coca coc hal foe ® Soma, ~ “oe ~ — ~ - — -«) . ae : tm som vs “ie rotor Cat ‘ os atu nee cau bated foods ba onam ae aor . , Faery : Me see = SS ; wase some : mie wae aS rerers > wits a8 5 cond ‘ wait es t ao : B18 ms : : cane s eat soo omoa btn co : E ee “ (> Ds coen), a 20m U0 = 0.06 'N = number of products analyze, All malyses were performed in dugliate Trace = concentration of whamin f= nm ei SD > tare devaton “ Table? (Comparson of vitamin D data |ug/100 1 for selected cocoa based products ‘peblahed in food composition databases. Predua erm {SDN Naaonsl—— MeCance ant Womet Sater Buabme dims The outer Sandan Componente maa a cxoabue 0 wae ‘eh cheolte 0 ° on wwocle milk 022 m = ‘alae Guterestie 0 =. nu ‘white eeaiate 025 ° tae ‘ha food lem or nvtrient dat for vitamin D net avaable, ‘quartities of vitamin D, and were igentified as sources of vitamin Da: ta the furure, these food produets should be considered in food compont- ton databases. The variations in vitamin D, content in cacao products indicate the likelihood of different fungal contamination levels to tis natural product. 4, Conflict of interest None. 5. Funding ‘This research did not receive any specifi grant from funding agencies in the public, commercial or not-for-profit sectors, References Arye $0, Adee, 0, Vara 3A Tee 2 (290 "Boel even ents wt Mal Creat, enter Teer an the Vat af wane eatin radios Mics 37 3153) a Sivethovar one, oem tem ea cermay nent Dalaba = ander Tes tonnar (uni fea Rear nse of Neri and bere is cancament of Arnesee 2918), USDA Naseral Naess Decent eerece es 3 ashe Eoynd 20181 MeCanc nl Wionney cme of A fegroed dose onto Be gee Tues. 02819 pata nen J vt! Qo Pets se sa Wentonatd CIS wa, 39.2 pos Hea eng. 4iaan free edna thin na (aO1S4 or cae ksi eRe Non WAAAANN o ey math tighanin Aned By reat enw at bas oN oan Vesaye Mut oe Escaneado con CamScannerDooputoda — Universidad Nacional de Mar del Plata Facultad de Ciencias Exactas y Naturales Licenciatura/Profesorado, CRNA) “Prueba de Traduccién de Prof. Esp. Maria Laura Sordelli bosns- 4 aman __Roalen da Strauts, in D”, Food Chemistry 15 “Cocoa and chocolate are sources of Vit Je/pit/S03088 14618310720 Texto: Kuhn, J & Schroter A (269) (2018), 318-320 huips://www.sciencedirect.convscience/artic| Indicaciones: “Resolver las actividades de Ia evaluacién siguiendo el formato y orden propuestos. “Recondar que la evatiicidn se completa en espaol (salvo en los easos convenidos) -Se sugiere no utilizar colores ni resaltados. (© ena tector pid a atte de investigneion propuesto © indique: Titulo: Autor(es): Fuente de publicacién: Tema general: ‘Tema especifico: Organizacién del articulo: @ Responder las siguientes preguntas previo ala leetura lineal del texto Escaneado con CamScannermismas instituciones- a-Indicar cuales son los autores que s¢ desempenian en las ‘ gitales)? De ser ast, . jetos di b-GEEI presente articulo posce nimero de 1OD (identifieador de obj indicar dénde se encuentra y cul es. sesente investigacion. De ©Menetonar si se recibi6 alga tipo de subsidio para desarrolar In presente ion Ser ass indiarsedesors @ Meniones ut heen reercia seer sev 4 Ae COMPAL «-FCDB: — Foockcompo ston, dakahors (Bagels dala OF oe eat) &-SD —> Sandar ewratton (deuio sromdor end —~ not detectable (imdetectable) . Pia 48 — vurmoer Ob prose wre te de pasdudt> ondigntin j ena — Food item o nutrienr déte for witarmin & nol aval able Qypur ? AryeCual es el propésito del articulo? 4Estd explicito o implicito? Indicar en qué parte se encuentra presente (no se refiera al “Resumen") y explicar. Ahora lea el texto propuesto y provea Ia siguiente informacion: (]yaten qué tocaidad fueron compratos los productos de cacao en el mes de mayo del 20162 - | {De dénde proviene la referencia relacionada con la tercera fuente de las bases de datos sobre la 5. Oeesind de alimentos (cuadro 2)? & Explique con sus palabras Ins conclusiones a las que arriban los autores del presente trabajo. 7- Busque cn cl texto una instancia de cada una de las sn gramaticales, frase3\que los contengan, Transcriba los ejemplos seleccionados y traduz¢a sélo las @ Sintagma nominal con pre-modificadores y pos-modificadores b. 2 dos palabras con prefijos diferentes eS ‘Adverbio modificando a adjetivo @ Pasado participio con funcién adjetiva y pasado participio con funcién verbal Escaneado con CamScanner- 1 pre-modificader © Terminacion ~ine con func verbal inci sustaniva y funn de PT jgnifieado ansloze 1) 5 cognados entratd P ia, funcion ¥ 5H + extraldos del “Resumen”. eategoria. oarados men”, Indique Estee 1s" ("Introduccion (& come lraduce el sintagma “dictary intake from food and supplemen'S Principio del primer parrafo) - / ita utilizadas en eb 8. ZEn que se asemejan y cn qué se diferenctan las siguientes palabras en negrita W texto? Traduzea las frases sefaladas. “ ghest mean ‘are prominent in the diet” (Introduecin, segunda mitad del parrafo y tin i ew content..tResultidos y discusién, principio columna 1)! ~...Migher than eu (Resultados y discusién, columna 2, fin del ante-iltimo pirrafo) 9. Relaciones Légicas -Identificar un conector que expresa una relacién lbgica que se repite en el prrafo 4 (cuatro) de la seccién “Resultados y discusién” (p. 39) -Indicar Ja relacién légica expresada por el mismo y mencionar Ins ideas com segundo ¢jemplo en el que figura dicho conector) (op eferencia Contextual Escribir 4 (cuatro) pronombres y/o adjetivos posesives que reemplacen a una/s palabrals, transcribalas, indique exactamente dénde se encuentran y tradiizcalas en contexto indicando a qué otras palabras hace/n referencia (evitar repeticiones) ectadas (solamente del Escaneado con CamScanner