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 |
---|---|
Main Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Beilstein-Institut Zur Forderung der Chemischen Wissenschaften
2016
|
Subjects: | |
Online Access: | https://hdl.handle.net/20.500.12438/7417 https://doi.org/10.3762/bjoc.12.20 |
id |
ftkuetahyadumlup:oai:openaccess.dpu.edu.tr:20.500.12438/7417 |
---|---|
record_format |
openpolar |
spelling |
ftkuetahyadumlup:oai:openaccess.dpu.edu.tr:20.500.12438/7417 2023-07-30T04:02:23+02:00 Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin Hadaruga D.I. Ünlüsayin M. Gruia A.T. Birau C. Rusu G. Hadaruga N.G. 2016 https://hdl.handle.net/20.500.12438/7417 https://doi.org/10.3762/bjoc.12.20 eng eng Beilstein-Institut Zur Forderung der Chemischen Wissenschaften 10.3762/bjoc.12.20 Beilstein Journal of Organic Chemistry Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 1860-5397 https://dx.doi.org/10.3762/bjoc.12.20 https://hdl.handle.net/20.500.12438/7417 12 179 191 info:eu-repo/semantics/openAccess Atlantic salmon oil (ASO) Differential scanning calorimetry Karl Fischer titration Omega-3 fatty acid Thermogravimetry ß-cyclodextrin article 2016 ftkuetahyadumlup https://doi.org/20.500.12438/741710.3762/bjoc.12.20 2023-07-12T15:58:30Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Kütahya Dumlupınar University Institutional Repository Beilstein Journal of Organic Chemistry 12 179 191 |
institution |
Open Polar |
collection |
Kütahya Dumlupınar University Institutional Repository |
op_collection_id |
ftkuetahyadumlup |
language |
English |
topic |
Atlantic salmon oil (ASO) Differential scanning calorimetry Karl Fischer titration Omega-3 fatty acid Thermogravimetry ß-cyclodextrin |
spellingShingle |
Atlantic salmon oil (ASO) Differential scanning calorimetry Karl Fischer titration Omega-3 fatty acid Thermogravimetry ß-cyclodextrin Hadaruga D.I. Ünlüsayin M. Gruia A.T. Birau C. Rusu G. Hadaruga N.G. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
topic_facet |
Atlantic salmon oil (ASO) Differential scanning calorimetry Karl Fischer titration Omega-3 fatty acid Thermogravimetry ß-cyclodextrin |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Hadaruga D.I. Ünlüsayin M. Gruia A.T. Birau C. Rusu G. Hadaruga N.G. |
author_facet |
Hadaruga D.I. Ünlüsayin M. Gruia A.T. Birau C. Rusu G. Hadaruga N.G. |
author_sort |
Hadaruga D.I. |
title |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
title_short |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
title_full |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
title_fullStr |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
title_full_unstemmed |
Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with ß-cyclodextrin |
title_sort |
thermal and oxidative stability of atlantic salmon oil (salmo salar l.) and complexation with ß-cyclodextrin |
publisher |
Beilstein-Institut Zur Forderung der Chemischen Wissenschaften |
publishDate |
2016 |
url |
https://hdl.handle.net/20.500.12438/7417 https://doi.org/10.3762/bjoc.12.20 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
10.3762/bjoc.12.20 Beilstein Journal of Organic Chemistry Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 1860-5397 https://dx.doi.org/10.3762/bjoc.12.20 https://hdl.handle.net/20.500.12438/7417 12 179 191 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/20.500.12438/741710.3762/bjoc.12.20 |
container_title |
Beilstein Journal of Organic Chemistry |
container_volume |
12 |
container_start_page |
179 |
op_container_end_page |
191 |
_version_ |
1772813182683840512 |