{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T02:04:37Z","timestamp":1789610677111,"version":"build-2803163510"},"reference-count":44,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T00:00:00Z","timestamp":1778716800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31772094"],"award-info":[{"award-number":["31772094"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["31772094"],"award-info":[{"award-number":["31772094"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004761","name":"Natural Science Foundation of Henan Province\u2014China","doi-asserted-by":"crossref","award":["162300410076"],"award-info":[{"award-number":["162300410076"]}],"id":[{"id":"10.13039\/501100004761","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Furfuryl alcohol (FFA), a methanol-soluble and highly specific compound for singlet oxygen (1O2), was used as a 1O2 trapping agent to reevaluate physical and chemical 1O2 quenching efficiency of five antioxidants, namely \u03b1-tocopherol, butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), epigallocatechin gallate (EGCG), and quercetin. The total 1O2 quenching rate constants of \u03b1-tocopherol, BHA, TBHQ, EGCG, and quercetin were 2.0 (\u00b10.1) \u00d7 109, 1.1 (\u00b10.1) \u00d7 108, 5.6 (\u00b10.3) \u00d7 108, 4.1 (\u00b10.1) \u00d7 108, and 2.2 (\u00b10.1) \u00d7 108 M\u22121s\u22121, respectively. The chemical quenching rate constants of \u03b1-tocopherol, BHA, TBHQ, EGCG, and quercetin were 1.4 \u00d7 107, 2.0 \u00d7 106, 7.7 \u00d7 106, 2.0 \u00d7 107, and 7.9 \u00d7 106 M\u22121s\u22121, respectively. The percentages of chemical quenching in total 1O2 quenching were 0.7%, 1.8%, 1.4%, 4.8%, and 3.6% for \u03b1-tocopherol, BHA, TBHQ, EGCG, and quercetin, respectively, indicating that the five antioxidants quenched 1O2 almost exclusively by a physical quenching mechanism. This is the first report on the 1O2 quenching mechanism of quercetin in methanol solvent. The results of this study will provide theoretical guidance for the application of antioxidants to inhibit edible oil or fat-containing food from photooxidation.<\/jats:p>","DOI":"10.3390\/antiox15050625","type":"journal-article","created":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T16:39:34Z","timestamp":1779295174000},"page":"625","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Reevaluation of Physical and Chemical Singlet Oxygen Quenching Efficiency of Antioxidants via a Specific Methanol-Soluble Trap"],"prefix":"10.3390","volume":"15","author":[{"given":"Dongkun","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijuan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingwen","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6394-8235","authenticated-orcid":false,"given":"Baocheng","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"Henan International Joint Laboratory of Food Green Processing and Safety Control, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinjing","family":"Dou","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"Henan International Joint Laboratory of Food Green Processing and Safety Control, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0176-2678","authenticated-orcid":false,"given":"Lili","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"Henan International Joint Laboratory of Food Green Processing and Safety Control, Henan University of Science and Technology, Luoyang 471023, China"},{"name":"National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1111\/j.1751-1097.1991.tb02071.x","article-title":"Definition of type I and type II photosensitized oxidation","volume":"54","author":"Foote","year":"1991","journal-title":"Photochem. 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