Elemental analysis of cocoa beans using laser induced breakdown spectroscopy

Abstract

Quality control of cocoa is an important matter to ensure safe consumption of cocoa products. Conventional elemental analysis of cocoa beans uses chromatography that requires extensive sample preparations. This poses a problem for Indonesian cocoa farmers who have limited resources. Laser Induced breakdown Spectroscopy (LIBS) is one of the best techniques for elemental analysis owing to its distinct features such as inherent rapidity and simple sample preparation methods with small quantities of samples. This means that LIBS can be used as an alternative technique for elemental analysis of cocoa beans. We report a study of elemental composition of fermented cocoa beans from Flores Island, Indonesia.