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Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ?-cyclodextrin.


ABSTRACT: The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its ?-cyclodextrin (?-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 ?-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 ?-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 ?-CD/ASO complexes.

SUBMITTER: Hadaruga DI 

PROVIDER: S-EPMC4778528 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature

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Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin.

Hădărugă Daniel I DI   Ünlüsayin Mustafa M   Gruia Alexandra T AT   Birău Mitroi Cristina C   Rusu Gerlinde G   Hădărugă Nicoleta G NG  

Beilstein journal of organic chemistry 20160202


The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-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 consta  ...[more]

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