Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin
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 fr...
Published in: | Beilstein Journal of Organic Chemistry |
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Main Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Beilstein-Institut Zur Forderung der Chemischen Wissenschaften
2016
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Subjects: | |
Online Access: | https://hdl.handle.net/20.500.12438/7417 https://doi.org/10.3762/bjoc.12.20 |
Summary: | 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. |
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