“…It was found that the reaction was extremely slow in the control (pH 6), 2.2 times faster at pH 3.0 and 4 times faster at pH 10.8. Acceleration by acidification must be due to enriched hydrophobicity of the molecule by protonation of the phenolic moiety [23]. Further acceleration by alkalinization, however, is a more complex phenomenon that may be related to structural properties of the compound and more cautiously to its potential hydrolysis, which occurs frequently during its metabolic and enzymatic cleavage by wheat cells and by some aquatic organisms [24,25].…”