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 and
• Nicoleta G. Hădărugă

Beilstein J. Org. Chem. 2016, 12, 179–191, doi:10.3762/bjoc.12.20

• well with the KFT kinetic data for β-CD/ASO complexes. Keywords: Atlantic salmon oil (ASO); β-cyclodextrin; differential scanning calorimetry; Karl Fischer titration; omega-3 fatty acid; thermogravimetry; Introduction Functional food products containing omega-3 supplementation are becoming more and

• analysis of the derivatized, raw, Atlantic salmon oil (ASO) and those degraded at low (50 °C, code ASO50) and high (150 °C, code ASO150) temperatures. Water content and mean water reaction rates, ν, in the main time ranges (10–30 s and 30–90 s) of β-CD/ASO complexes and commercial β-CD obtained by the KFT