Recent research finding
Improvement of Oxidation Stability of Green Lipped Mussel Oil by α-Cyclodextrin

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Introduction

Green Lipped Mussel (Perna canaliculus) is native to New Zealand. The extracted oil contains large amount of ω3 polyunsaturated fatty acids (ω3 PUFAs) such as eicosapentaenoic acid or docosahexanoic acid that show various health benefits like strong antiinflammatory effect1).
However, ω3 PUFAs are not stable enough against oxygen, heat or daylight for supplementation. Here, we report the improvement of their oxidation stability using α-cyclodextrin.

1) K. J. Murphy et. al., Asia Pacific J. Clin. Nutr., 12(1); 50-60(2003)

Purpose

Effect of α-CD or maltodextrin on oxidation stability of GLM oil

Influence of heating temperature and oil content in powder on oxidation stability of GLM oil

Comparison of oxidation stability of GLM oil / α-CD complexes prepared either by spray-drying or by freeze-drying


Preparation method of GLM oil / α-CD complex

Preparation method of GLM oil / α-CD complex or Maltodextrin powder

Analytical method of oxidation stability by Rancimat method

Analytical method of oxidation stability of GLM oil / α-CD complex or Maltodextrin powder

Analytical correlativity between Rancimat method and GC method

Analytical correlativity between Rancimat method and GC method in EPA and DHA content in GLM oil

A high analysis correlativity was confirmed to the increasing rate of the electrical conductivity change in Rancimat method and the decrease rate of the content of DHA and EPA in GLM oil.

Powderization of GLM oil by α-CD or maltodextrin

Powderization of GLM oil by α-CD

α-CD was able to make GLM oil powdery, but maltodextrin was not.

Stabilizing effect of GLM oil with α-CD or Maltodextrin

The oxidation stability of GLM oil was markedly improved by α-CD, and the decomposition of GLM oil was not observed by heating at 100℃ for 6h.

Effect of heating temperature on oxidation stability of GLM oil / α-CD complex

GLM / α-CD complex was greatly stable in the oxidation stability at below 100℃ for 72h, however it was gradually decreased about 120℃.

Effect of oil content in powder on oxidation stability of GLM oil / α-CD complex

The oxidation stability of GLM / α-CD complex was greatly decreased over 25wt% of oil content.

Effect of drying method on oxidation stability of GLM / α-CD complex

The oxidation stability of GLM oil / α-CD complex prepared by spray-drying or by freeze-drying was almost the same.

Conclusion

The oxidation stability of GLM oil was markedly improved by α-CD, but the effect was not observed by maltodextrin.
GLM / α-CD complex was greatly stable below 100℃ or less for 72h.
The oxidation stability of GLM / α-CD complex decreased with the oil content over 25wt% of oil content. It seems that the oil content of 20wt% would be suitable for complexation of α-CD.
There was no difference in the oxidation stability of GLM oil / α-CD complex between by spray-drying and by freeze-drying.