Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals
- 1College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, PR China
- 2School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
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.
Related
- Dietary L-Malic Acid Enhances Growth Performance and Oxidative Myofiber Composition in Nursery Piglets
- Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality
- Synergistic effect of seed roasting and green extraction on oxidative stability in black cumin oil
- Ultrasound-Driven Conformational Rearrangement of Coilia ectenes taihuensis Myofibrillar Protein Enhances Emulsion Stability
- Site-Selective Fluorination for Decoupling Oxidative Stability and Ionic Transport of Oxychloride Solid Electrolytes
BibTeX
@article{chen2026theaflavin,
title = {{Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals}},
author = {Yue Chen and Yong Zhu and Likang Qin and Xiaoling Yang and Bo Zhou and Qizhi Long and Haiyan Zhong},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104628},
url = {https://europepmc.org/article/PMC/PMC13717032},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals
AU - Yue Chen
AU - Yong Zhu
AU - Likang Qin
AU - Xiaoling Yang
AU - Bo Zhou
AU - Qizhi Long
AU - Haiyan Zhong
PY - 2026
DA - 2026/10/15
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104628
UR - https://europepmc.org/article/PMC/PMC13717032
AB - 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.
SN - 2590-1575
ER -