Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins

Citation
Sj. Kim et al., Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins, J AGR FOOD, 48(9), 2000, pp. 3922-3929
Citations number
45
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
48
Issue
9
Year of publication
2000
Pages
3922 - 3929
Database
ISI
SICI code
0021-8561(200009)48:9<3922:IOOSOC>2.0.ZU;2-3
Abstract
Oxidative stability of conjugated linoleic acid (CLA) encapsulated in alpha -, beta-, and gamma-cyclodextrins (designated CLA/CDs microencapsules) was studied by measuring the headspace-oxygen depletion in airtight serum bottl es and by measuring the peroxide values (POV), The rate of oxygen depletion was reduced from 41.0 (control) to 21.5, 2.1, 1.2, and 1.1 mu umol/L . h(- 1) by CLA/alpha-CD microencapsules at 1:1, 1:2, 1:4, and 1:6 mole ratios, r espectively, indicating that CLA oxidation was completely protected by a 1: 4 mole ratio of CLA/alpha-CD. Such a protective effect by CLA/beta-CD or CL A/gamma-CD microencapsules was achieved at a 1:6 mole ratio, but the effect by CLA/beta-CD was slightly greater than that by CLA/gamma-CD. The protect ive effect of alpha-, beta-, and gamma-CDs for CLA oxidation was confirmed by their POV-reducing abilities in CLA/CDs. These results suggest that alph a-CD was the most effective for the protection of CLA oxidation by microenc apsulation, followed by beta-CD and gamma-CD.