LAUSR

Pavlović A.N., Mrmošanin J.M., Krstić J.N., Mitić S.S., Tošić S.B., Mitić M.N., Arsić B.B., Micić R.J. (2017): Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate. Czech J. Food Sci., 35: 360–366. 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. Temperaturedependent 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).