Carmelo Daquino

TL;DR: Kinetic analysis of the reaction sequence for the free acids leads to an expression for the observed rate constant, k(1), proportional to [ArOH](0)(-1/2) in excellent agreement with the experimental behavior of these phenols, interpreted in terms of the influence that adventitious acids or bases present in the solvent.

TL;DR: The methanolic extracts (MeOH) obtained from de-stemmed grape pomace samples of five Sicilian red grape cultivars (Nero d′Avola-NA, Nerello Mascalese-NM, Cappuccio-NC, Frappato-FR and Cabernet Sauvignon-CS) were evaluated for their DPPH and ABTS − radical scavenging capacity, and submitted to HPLC-UV-DAD and HPLC−MS-ESI analysis to determine the main polyphenolic constituents,

TL;DR: These TS structures for the phenols show that the reactions cannot be described as occurring exclusively by either a HAT or a PCET mechanism, while with 1,4-cyclohexadiene the PCET character in the reaction coordinate is much better defined and shows a strong pi-pi stacking interaction between the incipient cyclohexadienyl radical and a phenyl ring of the dpph(*) radical.

TL;DR: The addition of the emulsifier Tween 80 to the oil or to the agar markedly decreases the antimicrobial activity of the essential oils against all microbial strains employed, thus suggesting that the antimacterial activity ofthe essential oils is dependent on the physicochemical characteristics of their components and also on the microbial strain employed.

TL;DR: In methanol/water, dpph(•) bleaching by quercetin, QH(2), exhibits biphasic kinetics, and this extraordinary nonintegral order is attributed to reversible formation of π-stacked {QH(-)/dpph (•)} complexes in which electron transfer to products is slow.