Czech J. Food Sci., 2017, 35(4):360-366 | DOI: 10.17221/265/2016-CJFS

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolateFood Technology and Economy, Engineering and Physical Properties

Aleksandra N. Pavlović1*, Jelena M. Mrmošanin1, Jovana N. Krstić1, Snežana S. Mitić1, Snežana B. Tošić1, Milan N. Mitić1, Biljana B. Arsić1, Ružica J. Micić2
1 Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, Serbia
2 Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Priština, Kosovska Mitrovica, Kosovo

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

Published: August 31, 2017  Show citation

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Pavlović AN, Mrmošanin JM, Krstić JN, Mitić SS, Tošić SB, Mitić MN, et al.. Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate. Czech J. Food Sci. 2017;35(4):360-366. doi: 10.17221/265/2016-CJFS.
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