Formed of anchovy oil/cyclodextrin complexes and determination of oxidative stability

In this study anchovy (Engraulis encrasicolus) which is caught abundantly in our country and 40% of this caught was evaluated as anchovy oil and anchovy flour was used as the material. It is aimed to recover fish oil with ß-cyclodextrin which is a natural material in order to be odour free and prevent oxidation stability while storage. Oil obtaining was carried out via traditional extraction method. Anchovy oil / ß-cyclodextrin complexes were calculated as molar ratio and 5 different groups (group 3: 1, group 2: 1, group 1: 1, group 1: 2, group 1: 3 anchovy oil/ß-cyclodextrin respectively) were formed. The oxidative stability of complexes which formed were tried to be determined by peroxide, color, TBARS, conjugated-dien, p-anisidine, UV-spectrum analysis meanwhile odour and flavour parameters were detected by sensory analysis. The morphological structures of the complexes were determined by scanning electron microscopy (SEM), fatty acid compositions and water content analysis. Anchovy oil was used as the control group in all the analysis. Complexes were stored at 25 oC in dark for 11 weeks and it was found TBARS, p-anisidine and peroxide values did not raise as much as anchovy oil did not exceed the acceptable limit values. At color analysis 'L' values of all the groups recovered by ß-cyclodextrin are detected that they were importantly different (p<0,05) than anchovy oil decreasing while storage and increasing at 'a' and 'b' values. Initial values of all the groups an increase was detected in UV-spectrum and conjugated-dien analysis which were done in order to determine oxidation degree of complexes that were formed. But it was found that group 1:2 and group 1:3 which have more ß-cyclodextrin retard of oxidation. Water content and crystallization ratio of groups increased according to ß-cyclodextrin ratio. In our study it was determined that it is possible to obtain a product which is more qualified, more sheltered against oxidation and fish oil odour-free when ß-cyclodextrin ratio increase. During 11 weeks, group 1: 1, group 1: 2 and group 1: 3 were determined that they did not exceed the acceptable limit values that is depending on quality standarts. In the case of changing storage conditions it is thought that the complexes would be able to protect their oxidative stability far more than 11 weeks.