Table 4.

The degradation rate constants and activation energy of anthocyanin in berry puree at different temperatures.

T (°C)	25	35	45	55	65
k (min−1)	0.0102 ± 0.0021	0.0125 ± 0.0012	0.0159 ± 0.0037	0.0192 ± 0.0033	0.0257 ± 0.0113
R 2	0.9685	0.9761	0.9623	0.9864	0.9763
Standard Error Estimation	0.0183	0.0208	0.0062	0.0160	0.0023
Ea (kJ/mol) (95% EI)	4.756 (3.908, 5.604)
R 2	0.9825