QUENCHING OF TRIPLET BENZOPHENONE BY VITAMINS E and C and BY SULFUR CONTAINING AMINO ACIDS and PEPTIDES

dc.creatorEncinas, M. V.
dc.creatorLissi Gervaso, Eduardo A.
dc.creatorOlea, Andrés F.
dc.date.accessioned2018-12-20T15:05:08Z
dc.date.available2018-12-20T15:05:08Z
dc.date.created2018-12-20T15:05:08Z
dc.date.issued1985
dc.identifierPhotochemistry and Photobiology, Volumen 42, Issue 4, 2018, Pages 347-352
dc.identifier17511097
dc.identifier00318655
dc.identifier10.1111/j.1751-1097.1985.tb01580.x
dc.identifierhttp://repositorio.uchile.cl/handle/2250/157683
dc.description.abstractAbstract— The quenching rate of triplet benzophenone in water and/or water mixtures has been determined employing vitamin C, vitamin E, cystine, cysteine, reduced and oxidized glutathione, methionine and DL‐penicillamine. In these systems, the ketyl radical quantum yield and the benzophenone photoreduction yield have also been measured. The ketyl quantum yield is 1.0 in presence of vitamin C and smaller than 0.3 in presence of glutathione, cysteine and cystine. The data imply that quenching by thiols and disulfides takes place, at least in very polar solvents, mainly by a mechanism involving charge transfer intermediates. Copyright © 1985, Wiley Blackwell. All rights reserved
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourcePhotochemistry and Photobiology
dc.subjectMedicine (all)
dc.subjectBiochemistry
dc.subjectPhysical and Theoretical Chemistry
dc.titleQUENCHING OF TRIPLET BENZOPHENONE BY VITAMINS E and C and BY SULFUR CONTAINING AMINO ACIDS and PEPTIDES
dc.typeArtículos de revistas


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