Ontology highlight
ABSTRACT:
SUBMITTER: Hadaruga DI
PROVIDER: S-EPMC4778528 | biostudies-literature | 2016
REPOSITORIES: biostudies-literature
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]