Investigations on the fluorescence quenching of 2,3-diazabicyclo[2.2.2]oct-2-ene by certain flavonoids

The fluorescence quenching of 2,3-diazabicyclo[2.2.2]oct-2-ene (DBO) by seven flavonoids namely flavone, flavanone, quercetin, rutin, genistein, diadzein and chrysin has been investigated in acetonitrile and dichloromethane solvents. The bimolecular quenching rate constants lie in the range of 0.09–5.75 × 109 M−1 s−1 and are explained in terms of structure of the flavonoids studied. The reactivity of flavonoids are in the order: quercetin > rutin > genistein > diadzein > chrysin > flavone > flavanone. The quenching rate constants (kq) increase with increase in the number of –OH groups. The endergonic thermodynamic values of ΔGet reveal that electron transfer quenching mechanism can be ruled out. Bond dissociation enthalpy calculations reveal that the position of –OH is important. Further in vitro-antioxidant activities of flavonoids were evaluated with rat liver catalase by gel electrophoresis. The deuterium isotope effect thus observed in this work provides evidence for hydrogen abstraction involved in the quenching process of singlet excited DBO by flavonoids. The data suggest the involvement of direct hydrogen atom transfer (radical scavenging) in the fluorescence quenching of DBO. Bond dissociation enthalpy calculation performed at B3LYP/6-31G(p′)//B3LYP/3-21G∗ level are in excellent agreement with the above observations and further reveal that the number OH groups and position of them decide the quenching ability of the flavonoids.