ArticleCurrent research in food science2026
Decoding Tocopherol-Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper 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
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10 authors.
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Abstract
The antioxidant interactions of α- and γ-tocopherol with curcumin and quercetin were assessed in an oil-in-water emulsion using the WIM-CAT assay, a method integrating Weibull interaction modeling with the conjugated autoxidizable triene technique. Synergistic effects were strongest for γ-tocopherol with curcumin and for α-tocopherol with quercetin, particularly at low tocopherol concentrations (0.2 μM in emulsion, 380 ppm in oil) and high molar ratios (3:1). Increasing tocopherol concentration to 0.6 μM in emulsion (1140 ppm in oil) reduced synergy, likely reflecting pro-oxidant activity. The presence of ferrous ions accelerated oxidation but did not influence synergistic interactions, while acidic conditions reduced tocopherol pro-oxidation and modified the effects of curcumin and quercetin. Weibull modeling revealed isoform-dependent differences during the propagation phase of oxidation. Cyclic voltammetry further suggested that the synergy of α-tocopherol may involve antioxidant regeneration mechanisms, whereas γ-tocopherol appears to act through alternative redox processes. Together, kinetic and electrochemical analyses provide complementary insights into the conditions governing antioxidant interactions.
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