Application of γ-cyclodextrin for the stabilization and/or dispersion of vegetable oils containing triglycerides of

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Abstract

To improve the storage stability of instable vegetable oils with a high content of polyunsaturated fatty acid triglycerides, these essential compounds can be complexed with native cyclodextrins. Only with γ-CD a nearly complete complexation of the oils was achieved as shown by complexation kinetics measurements. Storage trials of the insoluble CD-complexes followed by the determination of the peroxide value of the oils indicated that the best stabilization against autoxidation is obtained with γ-CD. An additional benefit of the complexation of triglycerides of polyunsaturated fatty acids with γ-cyclodextrin is the formation of stable dispersions of these oils in aqueous media.