Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter

Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were evaluated, including full sundrying, full artificial drying and the drying combination of sundrying followed by artificial drying. Result of the study showed that PAHs contamination in cocoa butter originated mostly from smoke contamination during their bean’s drying and small amount intentionally synthesized during fermentation and drying. Longer drying time promoted a higher concentration of PAHs, although still below the maximum limit of 2 ppb. PAHs concentration significantly higher in cocoa butter extracted from whole cocoa bean compared with that extracted from cocoa cotyledon, indicating the contaminant moved from cocoa shell into the bean cotyledon. Uses of artificial dryer with wood as fuel showed a higher risk of contamination compared with the uses of kerosene and industrial diesel oil (IDO). The highest risk of contamination during artificial drying was obtained when there was a leak of gas separator facilitating a contact of firing gas with cocoa beans.