Аннотация
In the present work three samples of quercetin raw materials (QCTa, QCTb
and QCTc), purchased from different Brazilian suppliers, were
characterized employing scanning electron microscopy, Raman
spectroscopy, simultaneous thermogravimetry and infrared spectroscopy,
differential scanning calorimetry, and variable temperature-powder X-ray
diffraction, in order to know their physicochemical properties,
specially the thermal stability in solid state. The results demonstrated
that the raw materials of quercetin analyzed present distinct
crystalline structures, ascribed to the different degree of hydration of
their crystal lattice. The thermal stability of these quercetin raw
materials in the solid state was highly dependent on their degree of
hydration, where QCTa (quercetin dihydrate) was thermodynamically more
stable than the other two samples. (C) 2012 Elsevier B.V. All rights
reserved.
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