Abstract
AbstractThe thermal and thermo-oxidative processes in Aroniamelanocarpa (black chokeberry) were investigated using combined thermo-analytical (TG-DTA) and spectroscopic (FTIR) experimental techniques. Isoconversional analysis revealed that the process in an inert (argon) atmosphere was probably governed by chlorogenic acid degradation, where autocatalysis (described by the empirical Šesták–Berggren model) might occur due to water already present in the early stages of the process through hydrolysis. Thermal degradation is described by the intrinsic kinetic parameters, where the degradation rate increases proportionally with an increase in the heating rate. Under oxidative conditions, the process was found to be primarily driven by neochlorogenic acid degradation. The thermo-oxidative degradation of
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