ArticleJournal of agricultural and food chemistry2026
Singlet Oxygen Generated by Quercetin and Gallic Acid Leads to Oxidative Fragmentation of Flavonols in Onions and Leek.
Article in Journal of agricultural and food chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
For the first time, singlet oxygen was shown to be generated by quercetin and gallic acid under mild conditions (37 °C, pH 7) and exclusion of light. In contrast to kaempferol, quercetin induced its own oxidative fragmentation, yielding protocatechuic acid (3,4-dihydroxybenzoic acid) and 2,4,6-trihydroxybenzoic acid as the corresponding counterparts. If a 4-molar excess of gallic acid was coincubated, quercetin fragmentation reached 25 mol %, but now also kaempferol gave 7 mol %
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