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- Title
Effect of Storage Temperature on the Decay of Catechins and Procyanidins in Dark Chocolate.
- Authors
PAVLOVIĆ, ALEKSANDRA N.; MRMOŠANIN, JELENA M.; KRSTIĆ, JOVANA N.; MITIĆ, SNEŽANA S.; TOŠIĆ, SNEŽANA B.; MITIĆ, MILAN N.; ARSIĆ, BILJANA B.; MICIĆ, RUŽICA J.
- Abstract
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperaturedependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10-3/day) than at 22°C (k = 5.4 × 10-3/day) and 4°C (k = 2.2 × 10-3/day).
- Subjects
CATECHIN; CHOCOLATE; FLAVONOIDS; PROCYANIDINS; ARRHENIUS equation; CHEMICAL equations
- Publication
Czech Journal of Food Sciences, 2017, Vol 35, Issue 4, p360
- ISSN
1212-1800
- Publication type
Article
- DOI
10.17221/265/2016-CJFS