Cyclodextrin / Danube common rudd (Scardinius erythrophthalmus L.) oil complexes – synthesis and characterization

Authors:
Cristina Liliana Birău (Mitroi), Daniel I. Hădărugă, Nicoleta G. Hădărugă

Volume 23, Issue 2;
Pages: 78-84; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Common rudd (Scardinius erythrophthalmus L.) is a fish species that are living in Europe, including the Danube river. It is a trend regarding the use of wild fish species for various food applications as well as related fields. Common rudd can be a valuable omega-3 fatty acid source for such applications. In this study, the separation and evaluation of the fatty acid profile of common rudd oil from Danube river had performed. Moreover, the protection/stabilization of omega-3 containing common rudd oil by cyclodextrin complexation had also been realized. The gas chromatography-mass spectrometry analysis of the derivatized common rudd oil (to the corresponding methyl esters) reveals an important content of omega-3 fatty acid glycerides (about 4.95 % of EPA – eicosapentaenoic acid and 2.5 % of DHA – docosahexaenoic acid, both as methyl esters). β-Cyclodextrin and 2-hydroxypropyl-β-cyclodextrin had used for molecular encapsulation of common rudd oil at 1:1 and 3:1 molar ratios by kneading method. Recovering yields of cyclodextrin/common rudd oil complexes were 65.4-82.3 %, higher for β-cyclodextrin cases. Thermogravimetry-differential thermogravimetry analysis of cyclodextrin/common rudd oil complexes reveals different behavior against the commercial β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin as well as between natural and semi-synthetically modified cyclodextrin/common rudd oil complexes. The main difference was observed on the mass loss corresponding to water release (or other solvents used for obtaining of complexes). This mass loss was higher for β-cyclodextrin/common rudd oil complexes (5.9 % and 7.7 % for the cyclodextrin/fish oil molar ratio of 1:1 and 3:1, respectively) in comparison with the 2-hydroxypropyl-β-cyclodextrin/common rudd oil complexes (2.7-2.9 % for both ratios). No significant behavior was observed for higher temperature intervals, revealing the thermal stability of both types of cyclodextrin/common rudd oil complexes
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