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. 2019 Sep 25;8(10):438. doi: 10.3390/foods8100438

Table 2.

Experimentally determined quenching and binding parameters for BSA–phytochemical complexes obtained at equal conditions of pH (7.4) and temperature (37 °C/310 K), including the Stern−Volmer quenching constant (KSV), bimolecular quenching constant (kq), binding constant (Ka), and the number of binding sites (n).

Compound KSV (104 mol L−1) kq (mol L−1 s−1) Ka (mol L−1) n
Chlorogenic acid 4.42 ± 0.14 (7.64 ± 0.24) × 1012 4.78 ± 0.19 1.05 ± 0.04
Genistein 9.52 ± 0.10 (1.65 ± 0.18) × 1013 5.36 ± 0.12 1.12 ± 0.03
Melatonin 0.70 ± 0.02 (1.21 ± 0.34) × 1012 3.11 ± 0.18 0.82 ± 0.04