The oxidation of natural flavonoid quercetin

Chemical Communications : Chem Comm
Romana SokolováJán Zabka

Abstract

This study explains the controversies in the literature concerning the number of electrons involved in the oxidation of quercetin. This stems from inappropriate handling samples, which require strict anaerobic conditions. The redox potential of quercetin strongly depends on the pH and on the presence of dissociation forms in solution.

References

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Nov 8, 2011·Analytical and Bioanalytical Chemistry·Sárka RamešováMiroslav Gál

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Citations

May 23, 2013·Journal of Agricultural and Food Chemistry·Olga Makhotkina, Paul A Kilmartin
Nov 20, 2015·Free Radical Biology & Medicine·Michaela PyszkováJan Vacek
Nov 7, 2015·International Journal of Pharmaceutics·Jadwiga RembiesaTautgirdas Ruzgas
Apr 1, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Kateřina ValentováVladimír Křen
Jul 31, 2016·Bioelectrochemistry·Namita ShresthaVenkataramana Gadhamshetty
Feb 14, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lucia PucciariniRoccaldo Sardella
Feb 13, 2020·International Journal of Molecular Sciences·Igor R IlyasovRoman P Terekhov
Aug 7, 2018·Chemical Communications : Chem Comm·Lucia PanzellaMarco d'Ischia
Nov 26, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Iwona GolonkaWitold Musiał
Nov 18, 2020·Phytochemical Analysis : PCA·Gulyaim N SagandykovaBogusław Buszewski
May 1, 2018·Comprehensive Reviews in Food Science and Food Safety·A Filipa AlmeidaCláudia N Santos
Aug 13, 2021·ACS Applied Materials & Interfaces·Peng YangYiwen Li
Jan 25, 2020·The Journal of Organic Chemistry·Marina RussoPetr Klán

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