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Keywords = ethanol steam deodorization

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19 pages, 787 KB  
Article
Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization
by Fangrong Liu, Chengming Wang, Aifeng Niu, Yu Wang, Guowei Ling, Shilin Liu, Yuhan Yi and Mingshuang Xia
Foods 2025, 14(22), 3907; https://doi.org/10.3390/foods14223907 - 15 Nov 2025
Viewed by 486
Abstract
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 supplementation with these antioxidants increased [...] Read more.
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 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, α-TP and PG increased the antioxidative capacity of the oil after ESD at 180 °C 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 α-TP with PG or CE (β-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 α-TP, PG or CE, due to unfavorable molecular interactions. Full article
(This article belongs to the Section Food Nutrition)
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14 pages, 5374 KB  
Article
Antioxidant Activity of Thyme Waste Extract in O/W Emulsions
by Soukaïna El-Guendouz, Smail Aazza, Susana Anahi Dandlen, Nessrine Majdoub, Badiaa Lyoussi, Sara Raposo, Maria Dulce Antunes, Vera Gomes and Maria Graça Miguel
Antioxidants 2019, 8(8), 243; https://doi.org/10.3390/antiox8080243 - 25 Jul 2019
Cited by 29 | Viewed by 5622
Abstract
Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds. However, after steam distillation, the deodorized plant material is rejected, despite the possible presence of bioactive compounds. Ethanolic [...] Read more.
Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds. However, after steam distillation, the deodorized plant material is rejected, despite the possible presence of bioactive compounds. Ethanolic thyme waste extract revealed the presence of benzoic acid, 4-hydroxybenzoic acid, ferulic acid, caffeic acid, and sinapic acid. This waste thyme extract had the capacity for preventing the formation of primary and secondary lipid oxidation products in emulsions O/W (oil in water), constituted by diverse proportions of wheat and almond oils, without interfering with the viscosity parameters, for 10 weeks, at 37 °C. The increasing proportion of almond oil (≥50%) in the emulsion increases its resistance to oxidation, which is improved with the presence of an optimal concentration of tested thyme waste extract (0.02% and 0.04%). The waste thyme extract can, therefore, be used as an antioxidant either in food or pharmaceutical emulsions O/W, replacing the synthetic antioxidants. Full article
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