In recent years the consumption of chocolate powder has been increasing, mainly by kids, and for this reason quality control of the product in relation to its composition, especially regarding the mineral concentrations, is important to facilitate the choice of product by the consumers. A simple and quick method for the determination of Fe, K and Na in chocolate powder samples using ultrasound assisted extraction was proposed. The measurements were carried out using photometric detection and atomic absorption spectrophotometry with flame atomization (FAAS). The method was shown to be simple and accurate, with detection limits (LOD) of 10 mg.100g-1 for K and Na and 0,2 mg.100g-1 for Fe, and RSD values below 13%. To check the efficiency of the method, the results were compared with acid digestion. Ten chocolate powder samples of different brands were analyzed, and the concentrations obtained compared with those found in the Brazilian Table of Food Composition (TACO) and also with the values informed on the product labels. For the majority of samples the results obtained were not in accordance with the values established by the TACO tables or with those printed on the labels.
Minerals; Chocolate powder; Extraction; Ultrasound
