In this study the synthesis of new β-cyclodextrin / Danube common carp (Cyprinus carpio L.) oil supramolecular system have been performed. Kneading method at a molar ratio for β-cyclodextrin:fish oil mixture of 1:1 have been applied. The Danube common carp oil had a higher relative concentration of monounsaturated fatty acids of 41.2-42.3 %, especially oleic and palmitoleic acids, as was revealed by gas chromatography-mass spectrometry (GC-MS) analysis for the transesterified carp oil to the corresponding methyl esters. The main omega-3 fatty acids were eicosapentaenoic acid (EPA) of 2.4 % and docosahexaenoic acid (DHA) of 0.6 %. However, the omega-3/omega-6 ratio was higher than the lowest limit of 0.2, which support the quality of a fish oil for the beneficial effect for the human health.
β-Cyclodextrin / Danube common carp oil complexes were obtained by kneading method with an average of recovering yield of 56.4 (8.9) %. The thermogravimetry-differential thermogravimetry (TG-DTG) analysis reveals the formation of the cyclodextrin-glyceride fatty acids inclusion compounds by reducing the water content of the complex, as well as the significant modification of the water bonding into the supramolecular structure. Thus, the water (or moisture) content of complexes, as TG mass loss, was 4.0 ( 0.17) % up to ~140 °C, but a mass loss of 4.7 ( 0.3) % for the temperature interval of 140-270 °C was also observed for complexes. The mass loss for β-cyclodextrin was significantly higher for the first interval (~13.3 %) and almost no mass loss was observed for the second interval. Moreover, the DTG peak corresponding to water release from the complex is significantly higher in comparison with the β-cyclodextrin (149.1 (6.5) °C and 85.7 (2.5) °C, respectively). These findings support the formation of the β-cyclodextrin / Danube common carp oil inclusion complexes and the possible use of these omega-3-based complexes for food applications (e.g. food supplements and fortified food products).
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