Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.

Jixiao Jian, Huihui Zhang, Fengqin Tu, Xinghe Zhang, Jiaojiao Yin, Pan Gao

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.

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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

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Jixiao JianKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Huihui ZhangKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Fengqin TuWuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.

Xinghe ZhangKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Jiaojiao YinKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Pan GaoKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

Open Research Project of the National Market Supervision Key Laboratory SYYKF202504

6 · The paper itself

Abstract

The oxidative stability of animal fat is crucial for maintaining nutritional quality and food safety. This study aimed to evaluate the effects of four phenolic antioxidants (i.e., tert-butylhydroquinone, TBHQ; propyl gallate, PG; butylated hydroxytoluene, BHT; vitamin E, VE) on the stability of lard. The inhibitory effects of different antioxidant concentrations were comprehensively assessed using chemical index analyses, free radical scavenging assays, and electron paramagnetic resonance (EPR). The results showed that three synthetic antioxidants performed significantly better than VE, with TBHQ and PG exhibiting the best overall antioxidant performance. Specifically, TBHQ (0.2 g/kg) most effectively suppressed the increase in the peroxide value and was ranked first in the principal component analysis. PG significantly reduced the anisidine value (4.01) and demonstrated the best DPPH scavenging capacity (55.59 μmol TE/100 g). Notably, TBHQ presents certain toxicological concerns, whereas PG exhibits comparatively lower toxicity. Consequently, for practical industrial applications, PG should be prioritized as the antioxidant of choice for lard. Based on the EPR radical-scavenging results and known antioxidant chemistry, it was inferred that the antioxidants quenched superoxide anion radicals via hydrogen-atom and single-electron transfer mechanisms, thereby interrupting the oxidative chain reaction. This study provides a theoretical basis for the scientific selection of antioxidants in lard and offers guidance for ensuring food safety and nutritional quality.

Indexed as

lardoxidative stabilitypropyl gallatetert-butylhydroquinone

Identifiers

PMID42737388

DOI10.3390/foods15173145

PMCPMC13565735

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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.