Work

Theaflavin 3,3′-digallate enhances the oxidative stability of camellia oil by intercepting free radicals

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104628