title: The oxidation of natural flavonoid quercetin.
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.
authors.affiliation: J. Heyrovský Institute of Physical Chemistry, v.v.i., Academy of Sciences of the Czech Republic, Dolejškova 3, CZ-18223 Prague, Czech Republic. sokolova@jh-inst.cas.cz
authors.forename: Romana
authors.initials: R
authors.lastname: Sokolová
authors.forename: Šárka
authors.initials: Š
authors.lastname: Ramešová
authors.forename: Ilaria
authors.initials: I
authors.lastname: Degano
authors.forename: Magdaléna
authors.initials: M
authors.lastname: Hromadová
authors.forename: Miroslav
authors.initials: M
authors.lastname: Gál
authors.forename: Ján
authors.initials: J
authors.lastname: Žabka
mesh_terms: D055664:Electrochemical Techniques; D004583:Electrons; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D011794:Quercetin / Q000737:chemistry*
chemical_list: D011794:Quercetin; D010100:Oxygen