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Irreversible degradation of quercetin and rutin, dissolved in methanol and water, induced by continuous UV-irradiation from two different sub-ranges (UV-B and UV-C) has been studied in this work. The degradation of both flavonoids is related to formation of UV-induced degradation products: both processes follow first-order kinetics. The degradation and products formation rate constants are both dependent on the involved UV-photons energy input in both solvents

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The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines.