Electrochemical Oxidation Property of Antioxidative Substances in the Oil-Based Solution.

Guowei Ling, Yu Wang, Mingshuang Xia, Yuhan Yi, Wenlin Li, Shilin Liu, Chengming Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Guowei LingCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Yu WangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Mingshuang XiaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Yuhan YiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Wenlin LiOil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China.

Shilin LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Chengming WangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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% (

Indexed as

antioxidative substanceselectrochemical characteristic methodelectrochemical oxidation propertylinear sweep voltammetry (LSV)oil-based solutionradical scavenging capacity

Identifiers

PMID42279652

DOI10.3390/foods15111865

PMCPMC13257422

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.