Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Technologies 2017, 23 (3), 110-119 Journal of Agroalimentary Processes and Technologies ________________________________________________ Corresponding author: e-mail: nico_hadaruga@yahoo.com Synthesis and thermal analysis of β-cyclodextrin / Danube common carp (Cyprinus carpio L.) oil complexes Cristina Liliana Birău (Mitroi) 1 , Daniel I. Hădărugă 2 , Nicoleta G. Hădărugă 1* 1 Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” – Timişoara, Calea Aradului 119, Romania 2 Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, 300001-Timişora, Carol Telbisz 6, Romania Received: 15 June 2017; Accepted: 09 August 2017 ______________________________________________________________________________________ Abstract In this study the synthesis of new β-cyclodextrin / Danube common carp (Cyprinus carpio L.) oil supramolecular system have been performed. Kneading method at a molar ratio for β-cyclodextrin:fish oil mixture of 1:1 have been applied. The Danube common carp oil had a higher relative concentration of monounsaturated fatty acids of 41.2-42.3 %, especially oleic and palmitoleic acids, as was revealed by gas chromatography-mass spectrometry (GC-MS) analysis for the transesterified carp oil to the corresponding methyl esters. The main omega-3 fatty acids were eicosapentaenoic acid (EPA) of 2.4 % and docosahexaenoic acid (DHA) of 0.6 %. However, the omega-3/omega-6 ratio was higher than the lowest limit of 0.2, which support the quality of a fish oil for the beneficial effect for the human health. β-Cyclodextrin / Danube common carp oil complexes were obtained by kneading method with an average of recovering yield of 56.4 (8.9) %. The thermogravimetry-differential thermogravimetry (TG-DTG) analysis reveals the formation of the cyclodextrin-glyceride fatty acids inclusion compounds by reducing the water content of the complex, as well as the significant modification of the water bonding into the supramolecular structure. Thus, the water (or moisture) content of complexes, as TG mass loss, was 4.0 (  0.17) % up to ~140 °C, but a mass loss of 4.7 ( 0.3) % for the temperature interval of 140-270 °C was also observed for complexes. The mass loss for β-cyclodextrin was significantly higher for the first interval (~13.3 %) and almost no mass loss was observed for the second interval. Moreover, the DTG peak corresponding to water release from the complex is significantly higher in comparison with the β - cyclodextrin (149.1 (6.5) °C and 85.7 (2.5) °C, respectively). These findings support the formation of the β-cyclodextrin / Danube common carp oil inclusion complexes and the possible use of these omega-3- based complexes for food applications (e.g. food supplements and fortified food products). Keywords: common carp, Cyprinus carpio L., Danube fish oil, cyclodextrin complexes, molecular encapsulation, nanoencapsulation, nanoparticles, gas chromatography-mass spectrometry, GC-MS, thermogravimetry-differential thermogravimetry, TG-DTG ______________________________________________________________________________________ 1. Introduction Common carp is one of the most consumed fish in Europe. It originates from Middle Asia, but it spread in almost all freshwaters from Europe and Asia. It has a mean length of 40-80 cm, but some specimens can reach 14 kg. Common carp is a schooling fish and is harmful for other fish species [1,2]. However, it was classified as vulnerable (VU) fish species by “The IUCN Red List of Threatened Species”.