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Modelling of Reaction Kinetics of Hibiscus Sabdariffa L. Juice Anthocyanins Degradation by Electrochemical Means

Ndiaye Khady, Kane Cheikhou, Ndoye Mouhamed, Ayessou Nicolas, Cisse Mady, Diop Codou Mar

Journal of Food Security. 2023, 11(3), 85-91 doi:10.12691/jfs-11-3-1
  • Figure 1. A) Electroreduction system B) Electrolysis cell with two compartments separated by a cationic membrane
  • Figure 2. Thermal degradation kinetics of anthocyanins over time for: A) untreated extract, B) extract treated with a reduction potential/treatment time pair (-125mV/30min), C) extract treated with a reduction peak intensity/treatment time pair (-5mA/30min)
  • Figure 3. Arrhenius curve representing ln (K) as a function of the inverse of the temperature of: A) untreated Hibiscus sabdariffa extract, B) extract treated by chronoamperometry method (-125mV/30mn), C) extract treated by chronopotentiometry method (-5mA/30mn)
  • Figure 4. Eyring curve representing ln (K/T) as a function of the inverse of the temperature (1/T) of: A) untreated Hibiscus sabdariffa extract, B) extract treated by chronoamperometry (-125mV/30mn), C) extract treated by chronopotentiometry (-5mA/30mn)
  • Figure 5. Ball curve representing log (D) versus temperature (T) of: A) untreated Hibiscus sabdariffa extract, B) extract treated by chronoamperometry (-125mV/30mn), C) extract treated by chronopotentiometry (-5mA/30mn)