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. 2020 May 19;9(5):655. doi: 10.3390/foods9050655

(A)

Parameter Temperature Anthocyanins
LEA-M SFE
Rate (k, d−1) 4 °C 0.0038 ± 5 · 104 bA 0.0119 ± 9 · 10−4 cA
25 °C 0.0226 ± 0.0027 abA 0.0306 ± 5 · 10−4 bA
32 °C 0.0388 ± 0.0028 aA 0.0688 ± 0.0013 aA
Half-life (t1/2, d) 4 °C 188.29 ± 25.65 aA 57.83 ± 4.37 aA
25 °C 30.62 ± 3.71 bA 22.63 ± 0.384 bA
32 °C 17.81 ± 1.31 bA 10.07 ± 0.189 cA
Q10 (4–25 °C) 2.3546 ± 0.046 aA 1.8093 ± 0.040 aB
(25–32 °C) 2.1765 ± 0.038 aA 1.7134 ± 0.034 aB
Energy of activation,
Ea (kJ/mol)
58.7467 ± 1.34 A 40.6617 ± 1.53 B
Regression coefficient, R2 0.99 0.99