Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin
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 fr...
Published in: | Beilstein Journal of Organic Chemistry |
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ftdoajarticles:oai:doaj.org/article:bbb6bbe1ba154c91a804109437061144 2023-05-15T15:30:37+02:00 Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin Daniel I. Hădărugă Mustafa Ünlüsayin Alexandra T. Gruia Cristina Birău (Mitroi) Gerlinde Rusu Nicoleta G. Hădărugă 2016-02-01T00:00:00Z https://doi.org/10.3762/bjoc.12.20 https://doaj.org/article/bbb6bbe1ba154c91a804109437061144 EN eng Beilstein-Institut https://doi.org/10.3762/bjoc.12.20 https://doaj.org/toc/1860-5397 1860-5397 doi:10.3762/bjoc.12.20 https://doaj.org/article/bbb6bbe1ba154c91a804109437061144 Beilstein Journal of Organic Chemistry, Vol 12, Iss 1, Pp 179-191 (2016) Atlantic salmon oil (ASO) β-cyclodextrin differential scanning calorimetry Karl Fischer titration omega-3 fatty acid thermogravimetry Science Q Organic chemistry QD241-441 article 2016 ftdoajarticles https://doi.org/10.3762/bjoc.12.20 2022-12-31T10:50:23Z 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 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 β-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 β-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 β-CD/ASO complexes. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Beilstein Journal of Organic Chemistry 12 179 191 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Atlantic salmon oil (ASO) β-cyclodextrin differential scanning calorimetry Karl Fischer titration omega-3 fatty acid thermogravimetry Science Q Organic chemistry QD241-441 |
spellingShingle |
Atlantic salmon oil (ASO) β-cyclodextrin differential scanning calorimetry Karl Fischer titration omega-3 fatty acid thermogravimetry Science Q Organic chemistry QD241-441 Daniel I. Hădărugă Mustafa Ünlüsayin Alexandra T. Gruia Cristina Birău (Mitroi) Gerlinde Rusu Nicoleta G. Hădărugă Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
topic_facet |
Atlantic salmon oil (ASO) β-cyclodextrin differential scanning calorimetry Karl Fischer titration omega-3 fatty acid thermogravimetry Science Q Organic chemistry QD241-441 |
description |
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 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 β-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 β-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 β-CD/ASO complexes. |
format |
Article in Journal/Newspaper |
author |
Daniel I. Hădărugă Mustafa Ünlüsayin Alexandra T. Gruia Cristina Birău (Mitroi) Gerlinde Rusu Nicoleta G. Hădărugă |
author_facet |
Daniel I. Hădărugă Mustafa Ünlüsayin Alexandra T. Gruia Cristina Birău (Mitroi) Gerlinde Rusu Nicoleta G. Hădărugă |
author_sort |
Daniel I. Hădărugă |
title |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
title_short |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
title_full |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
title_fullStr |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
title_full_unstemmed |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin |
title_sort |
thermal and oxidative stability of atlantic salmon oil (salmo salar l.) and complexation with β-cyclodextrin |
publisher |
Beilstein-Institut |
publishDate |
2016 |
url |
https://doi.org/10.3762/bjoc.12.20 https://doaj.org/article/bbb6bbe1ba154c91a804109437061144 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Beilstein Journal of Organic Chemistry, Vol 12, Iss 1, Pp 179-191 (2016) |
op_relation |
https://doi.org/10.3762/bjoc.12.20 https://doaj.org/toc/1860-5397 1860-5397 doi:10.3762/bjoc.12.20 https://doaj.org/article/bbb6bbe1ba154c91a804109437061144 |
op_doi |
https://doi.org/10.3762/bjoc.12.20 |
container_title |
Beilstein Journal of Organic Chemistry |
container_volume |
12 |
container_start_page |
179 |
op_container_end_page |
191 |
_version_ |
1766361071229075456 |