Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

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 fr...

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Detalles Bibliográficos
Autores principales: Hădărugă, Daniel I, Ünlüsayin, Mustafa, Gruia, Alexandra T, Birău (Mitroi), Cristina, Rusu, Gerlinde, Hădărugă, Nicoleta G
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Beilstein-Institut 2016
Materias:
Full Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778528/
https://www.ncbi.nlm.nih.gov/pubmed/26977177
http://dx.doi.org/10.3762/bjoc.12.20

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778528/
https://www.ncbi.nlm.nih.gov/pubmed/26977177
http://dx.doi.org/10.3762/bjoc.12.20

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