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

Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić and Ružica J. Micić
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Jelena M. Mrmošanin: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Jovana N. Krstić: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Snežana S. Mitić: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Snežana B. Tošić: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Milan N. Mitić: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Biljana B. Arsić: Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
Ružica J. Micić: Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Priština, Kosovska Mitrovica, Kosovo

Czech Journal of Food Sciences, 2017, vol. 35, issue 4, 360-366

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. 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).

Keywords: degradation kinetics; HPLC; polyphenols; total flavonoids (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:265-2016-cjfs

DOI: 10.17221/265/2016-CJFS

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