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

• more popular and are promoted for their beneficial effects on human health, especially in cardiovascular and brain disorders [1][2] as well as for mental health [3][4][5]. The main source of omega-3 fatty acid (FA) containing compounds is fish oil [6]. Many fish species are used as the oil source. They

• strongly reduced after thermal and oxidative degradation. It is obvious that protection against oxidation for these omega-3 fatty acid glycerides is needed. Thus, good yields from preparation of β-CD/ASO complexes by co-crystallization and kneading have been obtained. Furthermore, thermal and KFT analyses