title: Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin.
abstract: 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.
authors.affiliation: Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania.
authors.forename: Daniel I
authors.initials: DI
authors.lastname: Hădărugă
authors.affiliation: Department of Fish Processing Technology, Akdeniz University, Dumlupinar Boulevard, Campus Antalya, 07058 Antalya, Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Ünlüsayin
authors.affiliation: Regional Centre for Immunology and Transplant, County Clinical Emergency Hospital Timişoara, Iosif Bulbuca Blvd. 10, 300736 Timişoara, Romania.
authors.forename: Alexandra T
authors.initials: AT
authors.lastname: Gruia
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.
authors.forename: Cristina
authors.initials: C
authors.lastname: Birău Mitroi
authors.affiliation: Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania.
authors.forename: Gerlinde
authors.initials: G
authors.lastname: Rusu
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.
authors.forename: Nicoleta G
authors.initials: NG
authors.lastname: Hădărugă
keywords: Atlantic salmon oil (ASO); Karl Fischer titration; differential scanning calorimetry; omega-3 fatty acid; thermogravimetry; β-cyclodextrin