{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T05:03:17Z","timestamp":1779858197000,"version":"3.53.1"},"reference-count":50,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2026,5,25]],"date-time":"2026-05-25T00:00:00Z","timestamp":1779667200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Program of China","award":["2024YFD2100304"],"award-info":[{"award-number":["2024YFD2100304"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Antioxidative substances constitute the important barrier maintaining the oxidative stability of edible oils against lipid degradation and the formation of harmful aldehydes and ketones. In this study, an oil-compatible non-aqueous electrochemical method was developed to characterize the oxidation behaviour of antioxidative substances in an oil-based solution, in which linear sweep voltammetry (LSV) was employed to investigate the effects of oxidation potential and current on antioxidative capabilities of eleven antioxidative substances, including both natural and synthetic compounds, in a mixed anhydrous model oil system. Among them, eight antioxidative substances exhibited characteristic oxidation peaks in the mixed solution containing 0.1 mol\/L Lithium perchlorate, 40% (v\/v) C8 medium-chain triglyceride, 35% anhydrous ethanol and 25% 1,2-dichloroethane, with the first oxidation peak potentials (vs. Ag\/AgCl) increasing in the order: TBHQ (100\u2013800 mg\/kg, (\u2212247)\u2013(\u2212119) mV), PG (100\u2013800 mg\/kg, 74\u2013248 mV), \u03b1-tocopherol (100\u2013800 mg\/kg, 95\u2013142 mV), \u03b4-tocopherol (100\u2013850 mg\/kg, 190\u2013241 mV), BHT (100\u2013800 mg\/kg, 238\u2013256 mV), \u03b2-carotene (100\u2013870 mg\/kg, 562\u2013624 mV), lutein (100\u2013850 mg\/kg, 631\u2013680 mV) and ergosterol (100\u2013850 mg\/kg, 1240\u20131300 mV), while their peak potentials were negatively correlated with the DPPH and Galvinoxyl radical-scavenging capacity, suggesting that, under the present oil-based conditions, lower oxidation peak potentials tended to be associated with stronger radical-scavenging capacity. The concentration\u2013current relationships were compound-dependent and followed linear, cubic, or logarithmic patterns. And the oxidation of phenolic antioxidative substances shifted from a low-potential to a higher-potential process under acidic conditions. Overall, this study reveals the electrochemical oxidation properties of antioxidative substances in the oil-based solution, and provides the electrochemical characteristic method of the antioxidant capacities of antioxidative substances and application guidance for antioxidative substances screening in oil.<\/jats:p>","DOI":"10.3390\/foods15111865","type":"journal-article","created":{"date-parts":[[2026,5,25]],"date-time":"2026-05-25T11:57:44Z","timestamp":1779710264000},"page":"1865","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Electrochemical Oxidation Property of Antioxidative Substances in the Oil-Based Solution"],"prefix":"10.3390","volume":"15","author":[{"given":"Guowei","family":"Ling","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingshuang","family":"Xia","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhan","family":"Yi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenlin","family":"Li","sequence":"additional","affiliation":[{"name":"Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shilin","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengming","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/ijfs.14716","article-title":"Use of antioxidants for enhancing oxidative stability of bulk edible oils: A review","volume":"56","author":"Mishra","year":"2021","journal-title":"Int. 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