Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

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...

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Bibliographic Details
Main Authors: Daniel I. Hădărugă, Mustafa Ünlüsayin, Alexandra T. Gruia, Cristina Birău (Mitroi), Gerlinde Rusu, Nicoleta G. Hădărugă
Format: Article
Language:English
Published: Beilstein-Institut 2016-02-01
Series:Beilstein Journal of Organic Chemistry
Subjects:
Atlantic salmon oil (ASO)
β-cyclodextrin
differential scanning calorimetry
Karl Fischer titration
omega-3 fatty acid
thermogravimetry
Online Access:https://doi.org/10.3762/bjoc.12.20

Internet

https://doi.org/10.3762/bjoc.12.20

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