Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate
| Autor: | Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić, Ružica J. Micić |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 35, Iss 4, Pp 360-366 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/265/2016-CJFS |
| Popis: | 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. Temperature-dependent 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). |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|