The Effect of Methylation Upon the Antioxidant and Chelation Capacity of Quercetin and Dihydroquercetin in a Lard Substrateb,c

Autor:	Harvey Aft, D. L. Crawford, Russell O. Sinnhuber
Rok vydání:	1961
Předmět:	Antioxidant Chemistry Radical medicine.medical_treatment Substrate (chemistry) Methylation chemistry.chemical_compound Intramolecular force medicine Molecule Organic chemistry heterocyclic compounds Chelation Quercetin Food Science
Zdroj:	Journal of Food Science. 26:139-145
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1961.tb00783.x
Popis:	SUMMARY The relative importance of the hydroxyl group positions of quercetin and the metal-complexing sites of the molecule to antioxidant capacity in lard was investigated. The antioxidant action of quercetin seems to be a combination of reaction with free radicals and metal-ion complexing; with the former being the more important. Selective methylation of the hydroxyl groups of the quercetin molecule generally decreased the antioxidant activity. Ultraviolet absorption spectra of quercetin and copper-quercetin complexes suggest that quercetin will complex two moles of copper ion by intramolecular complexing and a third by intermolecular complexing. Copper-quercetin complexes retain some antioxidant ability although it is much less than that of uncomplexed quercetin.
Databáze:	OpenAIRE
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