The effect of storage temperature and thermal processing on catechins, procyanidins and total flavonoid stability in commercially available cocoa powders
2015
Mrmošanin, Jelena M. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry) | Pavlović, Aleksandra N. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry) | Veljković, Jovana N. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry) | Mitić, Snežana S. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry) | Tošić, Snežana B. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry) | Mitić, Milan M. (Faculty of Sciences and Mathematics, Niš (Serbia). Department of Chemistry)
Storage stability of catechin, epicatechin, procyanidins B1-B4 and total flavonoids in cocoa powder samples was studied over the temperature range 4-35 ºC. Thermal stability of total flavonoids was studied over the temperature range 95-125 ºC. Total flavonoids concentration decreased as a function of time and the degradation was accelerated at higher temperatures: a half-life (t1/2) of total flavonoids was much shorter at room temperature than during cold storage. A first-order kinetic model fitted well to all the data. Temperature dependence of the degradation rate constants, described by the Arrhenius equation, was more pronounced during heating than during storage. In the temperature interval from 4 ºC to 35 ºC, the calculated activation energies (Ea) for catechin, epicatechin and procyanidins B1-B4 were 20.4 kJ/mol, 12.5 kJ/mol, 9.4 kJ/mol, 21.6 kJ/mol, 19.4 kJ/mol, 23.7 kJ/mol, respectively. Key
显示更多 [+] 显示较少 [-]