ArticleFood chemistry: X2025
Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
3 citing papers in PubMed.
- Unravelling the Interaction Mechanism Between Oryzanol and Human Serum Albumin: An Integrated Approach Using Multispectral Analysis and Molecular Simulations.Foods (Basel, Switzerland) · 2026Article
- Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions.Molecules (Basel, Switzerland) · 2026Review
- Revealing the inhibitory mechanism of ferulic acid on rice lipase via structural and kinetic analyses under cold plasma treatment during storage.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to compare the antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion with that of emulgel. In the initiation phase, ferulic acid at 2.32 mM concentration exhibited the best efficiency in emulgel samples, while in emulsion samples, γ-oryzanol at 2.32 mM concentration exhibited the best efficiency. γ-Oryzanol was more effective than ferulic acid in emulsion and emulgel samples in the propagation phase. The γ-oryzanol and ferulic acid participated in side reactions of initiation chain in addition to participating in the major termination reaction. In both of the emulgel and emulsion samples, ferulic acid showed higher consumption rate constant and extent of participation in side reactions of initiation chain than that of γ-oryzanol. In conclusion, ferulic acid showed higher efficiency in emulgel in the initiation phase, while γ-oryzanol showed higher efficiency in emulsion and emulgel in the propagation phase.
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Registered trials
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