Study of the factors influencing the bioaccessibility of 10 elements from chocolate drink powder

• Evaluation of bioaccessible fractions of elements in chocolate drink powder.
• Elements bioaccessibilities varied greatly according to the sample type of chocolate.
• Influence of physical–chemical factors and dietary components on the bioaccessibility.
• Dietary components showed the greatest influence on element bioaccessibilities.
• Contribution of cocoa consumption to the RDI and the PTWI of elements.

A risk/benefit assessment of chocolate drink powder has been conducted by evaluating the total contents and the bioaccessibilities of Al, Ba, Cd, Cr, Cu, Fe, Mg, Mn, P and Zn. The bioaccessibility was studied considering the type of sample (traditional, light, diet and organic) and the different factors that may affect it, including physical-chemical parameters of the human digestive process (gastric pH, concentration of bile salts and presence of lipase) and the presence of dietary components (phytate, pectin, cellulose and tannin). The bioaccessibility varied greatly according to the sample type, being greater in the diet and organic samples, and on the element being considered (5–12% for Al, 74–120% for Ba, 3–11% for Cd, 5–19% for Cr, 22–74% for Cu, 1–30% for Fe, 47–98% for Mg, 19–59% for Mn, 19–115% for P and 15–31% for Zn). Bile salts concentrations and the presence of dietary components also modify the bioaccessibilities of some of these elements. In addition, consideration of the bioaccessible fractions instead of the total contents in the product reduces significantly the contribution of chocolate drink consumption to the Recommended Daily Intake of essential elements, but has also a positive effect, reducing the contributions to tolerable intakes of Al and Cd.