Issue 28, 2012
From the journal:

Chemical Communications

The oxidation of natural flavonoid quercetin†

Romana Sokolová,*a   Šárka Ramešová,a   Ilaria Degano,b   Magdaléna Hromadová,a   Miroslav Gála  and  Ján Žabkaa  

* Corresponding authors

a J. Heyrovský Institute of Physical Chemistry, v.v.i., Academy of Sciences of the Czech Republic, Dolejškova 3, Czech Republic
E-mail: sokolova@jh-inst.cas.cz
Fax: +420 286582307
Tel: +420 266053188

b Department of Chemistry and Industrial Chemistry, University of Pisa, Via Risorgimento 35, IT-56100 Pisa, Italy

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.

Graphical abstract: The oxidation of natural flavonoid quercetin

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Article information

DOI
https://doi.org/10.1039/C2CC18018A
Article type
Communication
Submitted
22 Dec 2011
Accepted
10 Feb 2012
First published
10 Feb 2012

Chem. Commun., 2012,48, 3433-3435

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The oxidation of natural flavonoid quercetin

R. Sokolová, Š. Ramešová, I. Degano, M. Hromadová, M. Gál and J. Žabka, Chem. Commun., 2012, 48, 3433 DOI: 10.1039/C2CC18018A

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