1. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin
- Author
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Alexandra T. Gruia, Daniel I. Hădărugă, Mustafa Ünlüsayin, Nicoleta G. Hădărugă, Cristina L. Birău, and Gerlinde Rusu
- Subjects
Omega-3 fatty acid ,Full Research Paper ,Inclusion compound ,lcsh:QD241-441 ,Palmitic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Differential scanning calorimetry ,lcsh:Organic chemistry ,Salmo ,ß-cyclodextrin ,lcsh:Science ,Omega 3 fatty acid ,Atlantic salmon oil (ASO) ,chemistry.chemical_classification ,biology ,Cyclodextrin ,Organic Chemistry ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Thermogravimetry ,Chemistry ,chemistry ,Biochemistry ,β-cyclodextrin ,lcsh:Q ,Karl Fischer titration ,Nuclear chemistry - Abstract
The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its ß-cyclodextrin (ß-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with ß-CD at a host-guest ratio of 1:1 and 3:1 from an ethanol-water mixture and kneading methods has been used for the preparation of ß-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the "strongly-retained" water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for ß-CD/ASO complexes. © 2016 Hadaruga et al; licensee Beilstein-Institut. License and terms: see end of document.
- Published
- 2016