Anna Masek

Electrooxidation of flavonoids at platinum electrode studied by cyclic voltammetry

Flavonoids are natural vegetable dyes synthesized from phenylalanine. They are responsible for colour of blooming plant portions. Moreover, they are very important for human health due to their activity as free radical acceptors. Cyclic and differential pulse voltammetry was used in the determination of kinetic parameters of flavonoids electrooxidation. Electrochemical measurements of the oxidation of organic compounds can be helpful in understanding how these compounds are metabolised by living organisms. Flavonoids electrochemical oxidation is an irreversible reaction at a platinum electrode. In the case of morin hydrate, rutin, dihydroxyflavone, trihydroxyflavone, hesperidin, quercetin, the first step of the electrooxidation includes an exchange of two electrons during the oxidation of hydroxyl groups in the ring B. Hydroxyl groups in the rings A and C are probably oxidised in subsequent steps. The heterogeneous rate constants (k(bh)) determined for the flavonoids electrooxidation are as follows: morin - 3.59×10(-4), rutin - 4.42×10(-4), dihydroxyflavone - 4.54×10(-4), trihydroxyflavone - 4.19×10(-4), hesperidin - 4.50×10(-4) and quercetin - 4.63×10(-4)cms(-1). Their anodic transition coefficient ranged from 0.63 to 0.48 (n=2). Xanthone and flavone were oxidised easiest and quickest among other substrates at the platinum electrode with the heterogeneous rate constants (k(bh)) of 7.08×10(-4) and 6.46×10(-4)cms(-1), respectively.

Characteristics of compounds in hops using cyclic voltammetry, UV-VIS, FTIR and GC-MS analysis

The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops extract EII, was obtained from the hops cone itself. Hops contain a wide range of polyphenolic compounds with antioxidant properties divided in various chemical classes. Flavonoids and other polyphenolic compounds contained in hops show antioxidant capacity because of the presence of hydroxyl groups in various configurations and numbers within their molecules. The electrochemical properties and antioxidant capacity of hop samples were determined to select the most effective antioxidant. Based on the cyclic and pulse voltammograms, it was observed that hop extract EI contains polyphenols that are oxidised at a less positive potential than extract EII, i.e., it shows better antioxidant capacity. From the analysis of the UV-VIS and FTIR spectra and the GC-MS analysis, it was observed that extract EI contains less phenyl compounds than EII. In addition to flavonoids, EII contains hop acids and chlorophyll. The solutions of hop extracts show very good antioxidant capacities; therefore, they can effectively inhibit or slow negative oxidation reactions and scavenge free radicals and reactive oxygen species (ROS).