Abstract：
:The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy moiety at the B ring of morin occurs first, at very low positive potentials, and is a one-electron, one-proton irreversible reaction. The rate constant, electron transfer coefficient and diffusion coefficients involved in the electrochemical oxidation of morin were determined. The influence of the deprotonation of the ring B hydroxyl moiety is related to the electron/proton donating capacity of morin and to its radical scavenging antioxidant activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Masek A,Chrzescijanska E,Zaborski Mdoi
10.1016/j.foodchem.2013.10.003subject
Has Abstractpub_date
2014-04-01 00:00:00pages
18-23eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01435-0journal_volume
148pub_type
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