Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin Daniel I. Hădărugă*1,§, Mustafa Ünlüsayin2, Alexandra T. Gruia3, Cristina Birău (Mitroi)4, Gerlinde Rusu1 and Nicoleta G. Hădărugă4 Full Research Paper Open Access Address: Beilstein J. Org. Chem. 2016, 12, 179–191. 1Department of Applied Chemistry, Organic and Natural Compounds doi:10.3762/bjoc.12.20 Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania, 2Department of Fish Processing Received: 18 November 2015 Technology, Akdeniz University, Dumlupinar Boulevard, Campus Accepted: 20 January 2016 Antalya, 07058 Antalya, Turkey, 3Regional Centre for Immunology Published: 02 February 2016 and Transplant, County Clinical Emergency Hospital Timişoara, Iosif Bulbuca Blvd. 10, 300736 Timişoara, Romania and 4Department of This article is part of the Thematic Series "Superstructures with Food Science, Banat’s University of Agricultural Sciences and cyclodextrins: Chemistry and applications III". Veterinary Medicine “King Mihai I of Romania” - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania Guest Editor: E. Monflier Email: © 2016 Hădărugă et al; licensee Beilstein-Institut. Daniel I. Hădărugă* -
[email protected] License and terms: see end of document. * Corresponding author § Phone +40-256-404224; Fax: +40-256-403060 Keywords: Atlantic salmon oil (ASO); β-cyclodextrin; differential scanning calorimetry; Karl Fischer titration; omega-3 fatty acid; thermogravimetry 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.