{
  "abstract": "Camellia oil was prone to occurring lipid oxidation during heating and storage. This study evaluated the evolution patterns of radicals in heat-induced camellia oil and revealed the microscopic mechanism of theaflavin 3,3'-digallate (TFDG) scavenging radicals. Heat-induced camellia oil generated alkyl (•R), alkoxyl (•OR) and alkyl peroxyl (•OOR) radicals. •OOR was the predominant radicals at 120 °C, while it converted into •OR when the temperature increased. TFDG (1.38 mmol/kg) exhibited the greatest theoretical antioxidant potential among the four theaflavin derivatives examined, the inhibition efficiencies against •R and •OR were 80.43 ± 0.68% and 79.33 ± 2.95% at 180 °C for 20 min, and •OOR was the most favorable target radicals. TFDG markedly prolonged the oxidation induction time of camellia oil and suppressed the accumulation of lipid hydroperoxide during accelerated oxidation. These results indicated that TFDG enhanced the oxidative stability of camellia oil by scavenging free radicals.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, PR China",
    "School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Yue Chen"
    },
    {
      "affs": [
        1
      ],
      "name": "Yong Zhu"
    },
    {
      "affs": [
        1
      ],
      "name": "Likang Qin"
    },
    {
      "affs": [
        1
      ],
      "name": "Xiaoling Yang"
    },
    {
      "affs": [
        0
      ],
      "name": "Bo Zhou"
    },
    {
      "affs": [
        0
      ],
      "name": "Qizhi Long"
    },
    {
      "affs": [
        0
      ],
      "name": "Haiyan Zhong"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/3kqn39z8sr78d.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104628",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717032/?tool=EBI",
  "id": "3kqn39z8sr78d",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13717032",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "1605|Edible Oils Quality and Analysis"
    ]
  ],
  "openalex": "W7222211474",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717032/pdf/?tool=EBI",
  "pmcid": "PMC13717032",
  "pmid": "42959315",
  "published": "2026-10-15",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/3kqn39z8sr78d.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:38Z",
      "native_id": "PMC:PMC13717032",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13717032"
    },
    {
      "first_seen": "2026-11-01T00:20:52Z",
      "native_id": "MED:42959315",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42959315"
    },
    {
      "first_seen": "2026-11-02T12:21:25Z",
      "native_id": "PMC13717032",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104628"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:1605|Edible Oils Quality and Analysis",
      "subfield": "organic"
    }
  ],
  "title": "Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals",
  "title_text": "Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:21:25Z",
  "url": "https://research.draconitic.com/paper/3kqn39z8sr78d",
  "venue": "Food chemistry: X",
  "versions": []
}