Application of a Stopped-Flow EPR Method for the Detection of Short-Lived Flavonoid Semiquinone Radicals Produced by Oxidation Using 15N-Labeled Nitrosodisulfonate Radical (Fremy’s Salt)


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Abstract

A stopped-flow-electron paramagnetic resonance (EPR) method was applied for the detection of short-lived radicals of flavonoids bearing a catechol moiety as the B-ring, such as flavonols (quercetin, fisetin, and rutin), flavanones (eriodictyol and taxifolin), flavanols (catechin and epicatechin), and flavone (luteolin). 15N-labeled sodium salt of nitrosodisulfonate (15NDS) was employed to obtain the highly resolved EPR hyperfine structure (hfs) of flavonoid-derived semiquinone radicals under stoichiometrically regulated reaction conditions in aqueous media (pH 10). The EPR hfs of these flavonoids radicals, except catechin and epicatechin, were recorded. Based on the g value and the proton hyperfine coupling constants (hfcc), these flavonoid-derived radicals were assigned to be semiquinone radicals of the catechol moiety (B-ring). For example, the observed EPR hyperfine structure (hfs) of the luteolin radical (Lut−·) was composed of four sets of doublet splitting, which could be ascribed to the three protons of the B-ring (a2′ = 0.136, a5′ = 0.102, and a6′ = 0.272 mT) and a vinyl proton of the C-ring (a3 = 0.099 mT). In addition, the characteristically small doublet splitting resolved for the fisetin anion radical (Fis−·, 0.028 mT) was assigned to the aromatic proton at the C5 carbon of the A-ring, indicating that the unpaired electron of the radials was partially delocalized onto the A-ring through the π bonds involved in the vinyl-carbonyl moiety of the C-ring. The hfcc of the methine protons at the C2 carbon of taxifolin and eriodictyol-derived radicals (Tax−· and Eri−·) was, respectively, evaluated to be 0.102 and 0.230 mT. The assignment of the proton hfcc of flavonoid-derived semiquinone radicals will be discussed in relation with the molecular structure of the C-ring.

About the authors

Keiko Kuwabara

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585

Yasuhiro Sakurai

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585

Hodaka Sanuki

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585

Chie Morimoto

Department of Food and Nutrition, Matsuyama Shinonome Junior College

Email: tajima@kit.ac.jp
Japan, Matsuyama, Ehime, 790-8531

Yong Li

Department of Chemistry, Tsinghua University

Email: tajima@kit.ac.jp
China, Beijing, 100084

Yusuke Miyake

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585

Kenji Kanaori

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585

Kunihiko Tajima

Department of Molecular Chemistry, Graduate School of Kyoto Institute of Technology

Author for correspondence.
Email: tajima@kit.ac.jp
Japan, Matsugasaki, Sakyo-ku, Kyoto, 606-8585


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