Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

https://doi.org/10.17221/265/2016-CJFSCitation:Pavlovic A., Mrmosanin J., Krstic J., Mitic S., Tosic S., Mitić M., Arsic B., Micic R. (2017): Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate. Czech J. Food Sci., 35: 360-366.
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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).
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