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Orientin and eriodictyol first oxidation occurs at a lower potential, corresponding to the reversible oxidation of the catechol group, and is followed by an irreversible oxidation on the ring\u2010A at more positive potential. Robenin oxidation is irreversible, with the formation of electroactive products, and occurs at ring\u2010A and ring\u2010B. The electrochemical characterization of their redox behaviour brought useful data about their chemical stability, antioxidant and pro\u2010oxidant activity, enabling a comprehensive understanding of their redox mechanism.<\/jats:p>","DOI":"10.1002\/elan.201200211","type":"journal-article","created":{"date-parts":[[2012,6,27]],"date-time":"2012-06-27T14:30:46Z","timestamp":1340807446000},"page":"1576-1583","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Anodic Behaviour of Flavonoids Orientin, Eriodictyol and Robinin at a Glassy Carbon Electrode"],"prefix":"10.1002","volume":"24","author":[{"given":"Eric","family":"de\u2005Souza\u2005Gil","sequence":"first","affiliation":[]},{"given":"Adrian Teodor","family":"Enache","sequence":"additional","affiliation":[]},{"given":"Ana Maria","family":"de\u2005Oliveira\u2010Brett","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2012,6,27]]},"reference":[{"key":"e_1_2_6_1_2","doi-asserted-by":"publisher","DOI":"10.1021\/np9904509"},{"key":"e_1_2_6_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0955-2863(02)00208-5"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.2174\/1381612043384655"},{"key":"e_1_2_6_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/0891-5849(95)02227-9"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.020"},{"key":"e_1_2_6_6_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf200367j"},{"key":"e_1_2_6_7_2","doi-asserted-by":"publisher","DOI":"10.4103\/0973-1296.75899"},{"key":"e_1_2_6_8_2","doi-asserted-by":"publisher","DOI":"10.1089\/jmf.2010.0310"},{"key":"e_1_2_6_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.04.093"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biochi.2010.03.027"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2010.02.001"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.038"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf0505170"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.2174\/138955711795305335"},{"key":"e_1_2_6_15_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF00599275"},{"key":"e_1_2_6_16_2","doi-asserted-by":"publisher","DOI":"10.1385\/ABAB:123:1-3:0783"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2010.12.021"},{"key":"e_1_2_6_18_2","first-page":"97","volume":"36","author":"Vasilche E. 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