# How does temperature affect the concentration of flavonoids in orange juice?

I am in high school, and I would like to do an experiment on this for a project.

I've done quite a bit of research into the different methods I could use (see 2.4.2 here) but I still cannot find enough information to formulate a hypothesis. It would be useful iff you could point me in the right direction. So, how does heat affect how much flavonoids are present in commercially available orange juice? (without pulp)

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Orange juice is often subjected to temperature variation during processing, pasteurization, storage and refrigeration at 4$^{\circ}$C. According to some research, there appears to be a dramatic decrease in the concentration of certain flavonoids at storage temperatures especially above 20$^{\circ}$C.