ArticleCurrent research in food science2025
Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Decoding Tocopherol-Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays.Current research in food science · 2026Article
- Mechanistic Insights into Flavonoids in Cosmetic Applications: Multifunctional Roles and Formulation Considerations.Clinical, cosmetic and investigational dermatology · 2026Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study presents a novel method based on a spectrophotometric assay coupled with mathematical modeling (Weibull interactions modeling CAT) to evaluate synergistic interactions of antioxidants in an oil-in-water model emulsion. The approach addresses a major limitation in current assays by eliminating interference from pro-/antioxidant pathways induced by exogenous radical initiators or buffers, allowing for a more accurate assessment of antioxidant efficacy. Using the Weibull equation, key kinetic parameters (LagP, α, β) were extracted to characterize the impact of antioxidant combinations on lipid oxidation. Results showed that certain combinations, such as α-tocopherol with carnosic acid, dieckol, and myricetin, exhibited concentration-dependent synergistic effects. Among these, carnosic acid in equimolar ratios demonstrated particularly promising interactions. In contrast, ascorbic acid revealed antagonistic behaviour when combined with α-tocopherol. Additionally, the presence of ferrous ions significantly influenced antioxidant interactions, highlighting their role in modulating underlying mechanisms. Overall, carnosic acid and dieckol emerged as strong candidates for use in combination with α-tocopherol under specific conditions. This method provides a refined approach for screening antioxidant synergies and contributes to the development of more effective antioxidant formulations in emulsified systems.
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Registered trials
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