{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T11:50:23Z","timestamp":1763466623716,"version":"3.45.0"},"reference-count":52,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,15]],"date-time":"2025-11-15T00:00:00Z","timestamp":1763164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Nature Science Foundation of China","doi-asserted-by":"publisher","award":["32072177"],"award-info":[{"award-number":["32072177"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effects of four antioxidative substances, \u03b1-tocopherol (\u03b1-TP), phytosterols (PS), squalene (SQ), and propyl gallate (PG), on micronutrient retention and antioxidative capacity of rapeseed oil during ethanol steam deodorization (ESD, 140\u2013220 \u00b0C). Results demonstrated that supplementation with these antioxidants increased the retention rates (percentage relative to initial content) of tocopherols, phenols, carotenoids, phytosterols, and squalene by up to 2.92%, 46.25%, 25.82%, 1.03%, and 60.15%, respectively. These improvements are attributed to the protective effects of the supplemental antioxidative substances against thermal and oxidative degradation. Moreover, \u03b1-TP and PG increased the antioxidative capacity of the oil after ESD at 180 \u00b0C for 60 min by 10.37% and 5.35%, respectively, which can be attributed to their increased concentrations and synergistic interactions with endogenous antioxidants. A model oil system of caprylic triglyceride supplemented with binary mixtures of antioxidative substances revealed synergistic behavior in blends of \u03b1-TP with PG or CE (\u03b2-carotene), and of CE with PG or PS, through complementary interactions, whereas antagonism occurred in blends of PS with PG, and of SQ at a high concentration (40.10 mg\/100 g) with \u03b1-TP, PG or CE, due to unfavorable molecular interactions.<\/jats:p>","DOI":"10.3390\/foods14223907","type":"journal-article","created":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T11:05:31Z","timestamp":1763463931000},"page":"3907","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization"],"prefix":"10.3390","volume":"14","author":[{"given":"Fangrong","family":"Liu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chengming","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aifeng","family":"Niu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-0534-0463","authenticated-orcid":false,"given":"Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Guowei","family":"Ling","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shilin","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuhan","family":"Yi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mingshuang","family":"Xia","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113000","DOI":"10.1016\/j.lwt.2021.113000","article-title":"Optimized endogenous lipid concomitants in flaxseed oil by different oil extraction technologies: Their positive roles in emulsions","volume":"155","author":"Cheng","year":"2022","journal-title":"LWT-Food Sci. 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