Table 3.
Values of bond dissociation enthalpies [kcal/mol].
| Flavonoid | Bond Dissociation Enthalpy | |||||||
|---|---|---|---|---|---|---|---|---|
| C2’ | C3’ | C4’ | C5’ | C3 | C5 | C7 | ||
| Flavones | Acacetin | 102.1 | 91.1 | |||||
| Apigenin | 89.3 | 100.5 | 91.7 | |||||
| Chrysin | 102.1 | 92.8 | ||||||
| Chrysoeriol | 87.0 | 106.7 | 91.6 | |||||
| Diosmetin | 87.8 | 106.8 | 92.0 | |||||
| Genkwanin | 88.8 | 102.2 | ||||||
| Luteolin | 88.2 | 84.4 | 106.1 | 91.8 | ||||
| Flavonols | Fisetin | 83.4 | 85.1 | 86.7 | 90.3 | |||
| Galangin | 86.9 | 98.5 | 91.7 | |||||
| Kaempferol | 86.7 | 85.5 | 98.3 | 90.3 | ||||
| Morin | 93.4 | 88.8 | 84.6 | 99.1 | 91.4 | |||
| Myricetin | 87.5 | 80.7 | 84.4 | 86.1 | 98.3 | 91.0 | ||
| Quercetin | 87.4 | 81.4 | 85.5 | 98.0 | 90.4 | |||
The numbers in bold typeface indicate the lowest value for a given compound.