Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization

This study investigated the effects of four antioxidative substances, α-tocopherol (α-TP), phytosterols (PS), squalene (SQ), and propyl gallate (PG), on micronutrient retention and antioxidative capacity of rapeseed oil during ethanol steam deodorization (ESD, 140–220 °C). Results demonstrated that...

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Detalhes bibliográficos

Principais autores:	Fangrong Liu, Chengming Wang, Aifeng Niu, Yu Wang, Guowei Ling, Shilin Liu, Yuhan Yi, Mingshuang Xia
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-11-01
coleção:	Foods
Assuntos:	ethanol steam deodorization rapeseed oil antioxidative substances micronutrients antioxidative capacity synergistic and/or antagonistic effects
Acesso em linha:	https://www.mdpi.com/2304-8158/14/22/3907
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