Black chokeberry (Aronia melanocarpa) copigmentation reaction: Thermodynamic and kinetic investigations

Abstract

Two type of parameters (thermodynamics and kinetics) were used to determine thermal stability of copigmentation process in black chokeberry: chlorogenic acid system. According to thermodynamic investigations copigmentation complex was destroyed at high temperature and restored again at low temperature. Different parameters kinetic rate constant, energy of activation and z-factor were presented and the reaction Based on them the order of the reaction was determined as first order.