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The aim of this study was to evaluate the variability, partition, and correlation of Fe, Mn, and Zn in the leaves and fruit components (pod husk, pulp, tegument, and cotyledons) of cacao trees. These contents were also correlated with chemical attributes of the soils in regions classified as humid (H), humid to sub-humid (SH), and sub-humid to dry (SD) in the South Bahia, Brazil. Soils samples were collected, along with leaves and fruits from the PH16 clone of the cacao tree, for analysis of Fe, Mn, and Zn. Descriptive statistics and Pearson's correlation were applied, as well as Shapiro Wilk's normality test and Tukey's test for comparison of the climate regions. The accumulation order for Fe and Zn in the fruit components was tegument > pod husk > leaf > cotyledons; and for Mn the order was pod husk > leaf > tegument > cotyledons. The increase in hydric restriction, from the most humid region to the driest, causes natural bioconcentration of Fe, Mn, and Zn in the fruit components used to produce food (cotyledons and pulp). The Mn contents in the leaf can be used as indicators of its accumulation in the cotyledon and cacao pulp. [ABSTRACT FROM AUTHOR]

Taradejna Renata, Roszkowska Beata, Parzych Magdalena. Skład kwasów tłuszczowych i twardość czekolad gorzkich o różnej zawartości miazgi kakaowej = Fatty acid composition and hardness of dark chocolates with different content of cacao mass. Journal of Education, Health and Sport. 2015;5(9):141-148. ISSN 2391-8306. DOI10.5281/zenodo.30109 http://dx.doi.org/10.5281/zenodo.30109 http://ojs.ukw.edu.pl/index.php/johs/article/view/2015%3B5%289%29%3A141-148 https://pbn.nauka.gov.pl/works/617095 Formerly Journal of Health Sciences. ISSN 1429-9623 / 2300-665X. Archives 2011–2014http://journal.rsw.edu.pl/index.php/JHS/issue/archive Deklaracja. Specyfika i zawartość merytoryczna czasopisma nie ulega zmianie. Zgodnie z informacją MNiSW z dnia 2 czerwca 2014 r., że w roku 2014 nie będzie przeprowadzana ocena czasopism naukowych; czasopismo o zmienionym tytule otrzymuje tyle samo punktów co na wykazie czasopism naukowych z dnia 31 grudnia 2014 r. The journal has had 5 points in Ministry of Science and Higher Education of Poland parametric evaluation. Part B item 1089. (31.12.2014). © The Author (s) 2015; This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, Poland and Radom University in Radom, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author(s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. This is an open access article licensed under the terms of the Creative Commons Attribution Non Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 25.07.2015. Revised 24.08.2015. Accepted: 29.08.2015. SKŁAD KWASÓW TŁUSZCZOWYCH I TWARDOŚĆ CZEKOLAD GORZKICH O RÓŻNEJ ZAWARTOŚCI MIAZGI KAKAOWEJ Fatty acid composition and hardness of dark chocolates with different content of cacao mass Renata Taradejna, Beata Roszkowska, Magdalena Parzych Katedra Przetwórstwa i Chemii Surowców Roślinnych Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Uniwersytet Warmińsko-Mazurski w Olsztynie Katedra Przetwórstwa i Chemii Surowców Roślinnych Pl. Cieszyński 1, 10-726 Olsztyn e-mail: beata.wronowska@uwm.edu.pl Abstrakt W pracy analizowano zróżnicowanie dostępnych na rynku czekolad gorzkich pod względem składu kwasów tłuszczowych oraz twardości. Materiałem badawczym było 14 czekolad gorzkich pochodzących od różnych firm o zawartości miazgi kakaowej od 45% do 90%. Skład kwasów tłuszczowych oznaczono chromatograficznie, a twardość zmierzono w teście łamania za pomocą uniwersalnej maszyny testującej. Wykazano, że 6 czekolad zawierało w swoim składzie poniżej 65% miazgi kakaowej, nie spełniając wymagań określonych w polskiej normie dla czekolady gorzkiej. Pomimo tego, prawie wszystkie czekolady miały skład kwasów tłuszczowych typowy dla tłuszczu kakaowego; udziały kwasów oleinowego, stearynowego i palmitynowego wynosiły odpowiednio: 31,2-33,1%, 34,1-36,8% i 25,5-29,0%. Tylko w przypadku jednej czekolady stwierdzono wyższy udział kwasu palmitynowego (33,8%), natomiast niższy kwasów oleinowego i stearynowego (odpowiednio 29,4% i 32,9%). Badane czekolady gorzkie cechowały się zróżnicowaną twardością, na co wskazywały wartości siły kształtujące się w szerokim zakresie (24,2-85,6 N). Nie zaobserwowano zależności pomiędzy składem kwasów tłuszczowych a wartością siły potrzebnej do złamania kostki czekolady. Słowa kluczowe: czekolada gorzka, miazga kakaowa, kwasy tłuszczowe, twardość. Abstract The study analysed the diversity of commercially available dark chocolate in terms of fatty acid composition and hardness. The research material was 14 bitter chocolate from different companies about the content of cocoa mass from 45% to 90%. The fatty acid composition was determined by chromatography, and the hardness measured by the breaking test with the universal testing machine use. It has been shown that 6 chocolates contained in its composition less than 65% cocoa mass, without complying with the requirements specified in the Polish standard for dark chocolate. Despite this, almost all chocolates had a fatty acid composition typical for cocoa butter; shares of oleic, stearic and palmitic acids were 31.2-33.1%, 34.1-36.8% and 25.5-29.0%, respectively. Only in the case of one chocolate was found higher share of palmitic acid (33.8%), while lower share of oleic and stearic acids (29.4% and 32.9%, respectively). The dark chocolates were characterized by varying hardness, as indicated by the force values in a wide range of 24.2-85.6 N. There was no relationship between the fatty acid composition and the force needed to break chocolate bar. Key words: dark chocolate, cacao pulp, fatty acids, hardness.

Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of liquid waste of cacao pulp by Saccharomyces cerevisiae R60 to produce ethanol and the kinetics of acetic acid fermentation from ethanol by Acetobacter aceti B127. The kinetics of acetic acid fermentation from ethanol by Acetobacter aceti B127 can be used as a basic of bioprocess design for aerobic fermentation in general and acetic acid fermentation from ethanol by Acetobacter aceti B127 in particular. Fermentation medium used was liquid waste of cocoa pulp with sugar content of 12.85%, and the addition of sucrosa and urea. The parameter observed was growth of Saccharomyces cerevisiae R60 and Acetobacter aceti B127, and chemical analysis including concentration of ethanol, total sugar and acetic acid, content. The research result showed that the  value was 0.048 hour-1, Y P was 0.676, Qp value was 0.033 hour-, and KLa value was 0.344, QO2.Cx value was 0.125 (mgO2L-1jam-1), Y X was s O2 0.378 (x 108selmL-1g-1¬¬O2), and dCT was 0.150 mgL-1hour-1. Concentration of acetic acid in the product was 4.24% or 42.4 gL-1