Table 5.

Effect of temperature and time on the k and Ea values of anthocyanin degradation kinetics of Roselle extracted with DES.

Time (min)	K				Ea (kJ/mol)
	40 °C	60 °C	80 °C	100 °C
20	2.39 × 10−5 ± 3.73 × 10−5f	11.92 × 10−5 ± 6.32 × 10−5d	9.00 × 10−5 ± 0.94 × 10−5de	49.96 × 10−5 ± 5.52 × 10−5a	49.23 ± 16.46a
40	2.58 × 10−5 ± 1.20 × 10−5f	6.48 × 10−5 ± 0.39 × 10−5ef	5.05 × 10−5 ± 4.63 × 10−5ef	33.82 × 10−5 ± 0.65 × 10−5c	41.72 ± 7.16a
60	3.42 × 10−5 ± 0.78 × 10−5f	5.05 × 10−5 ± 0.70 × 10−5ef	6.20 × 10−5 ± 1.48 × 10−5ef	33.68 × 10−5 ± 4.40 × 10−5c	37.07 ± 2.11a
80	3.39 × 10−5 ± 0.72 × 10−5f	4.63 × 10−5 ± 2.21 × 10−5ef	7.14 × 10−5 ± 1.01 × 10−5def	32.79 × 10−5 ± 2.31 × 10−5c	36.78 ± 2.35a
100	3.12 × 10−5 ± 0.78 × 10−5f	6.67 × 10−5 ± 1.27 × 10−5ef	7.56 × 10−5 ± 1.45 × 10−5def	41.66 × 10−5 ± 2.88 × 10−5b	41.97 ± 4.60a

Different letters (a, b, c, d, e, f) indicate statistical differences (p < 0.05).