No. 51 Stabilizations of ω-3 fatty acids using Cyclodextrin in combination with Antioxidants

Background

Our company has an attract attention technology in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
Recently, ω-3 fatty acids like DHA and EPA have been focused as notable anti-metabolic syndrome ingredients. Preparation of stable powder of ω-3 fatty acids were succeeded by inclusion with CD (* please refer to the newest result of research "1st" and the "35th" of our homepage for details.).

It is well known that ω-3 fatty acids are easily oxidized. And enhancement of oxidation stability of ω-3 fatty acids is necessary for developments of functional foods and drinks. In this report, we shows the effect of the combination of CD complexation with the addition of an antioxidant on oxidation stability of ω-3 fatty acids.

What is DHA?

DHA (Docosahexaenoic acid)

• One of the polyunsaturated fatty acids
• Essential fatty acid which is not composed in our body

> We need to take DHA from meals.

Samples

DHA
DHA oil (TAMA BIOCHEMICAL Co., Ltd. : DHA-70)

DHA+tocotrienol : (DHA + T3)
DHA oil + 1wt%tocotrienol (ORYZA OIL & FAT CHEMICAL Co., Ltd.：ORYZA TOCOTRIENOL-70)

DHA-γ-cyclodextrin : (DHA-CD)
This sample was prepared by complexation of DHA oil (25wt%) with CD (75wt%).

DHA-CD+tocotrienol : (DHA-CD) +T3
DHA-CD + 1wt%tocotrienol

(DHA+tocotrienol)-CD : (DHA+T3) -CD
This sample was prepared by complexation of (DHA+T3) with CD resulting same composition of (DHA-CD)+T3.

Rancimat method

Result Fig. 1. The oxidation stability evaluation with Tocotrienol

Conclusions

• Complexation of DHA with CD significantly enhanced the oxidation stability of DHA.
• (DHA+T3)-CD showed the highest oxidation stability among all samples.