Abstract
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. Temperature-dependent 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<sup>–3</sup>/day) than at 22°C (k = 5.4 × 10<sup>–3</sup>/day) and 4°C (k = 2.2 × 10<sup>–3</sup>/day).
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