Cholesterol Removal from Squid Liver Oil by Crosslinked β‐Cyclodextrin

Abstract

The present study was designed to optimize the different conditions for b-cyclodextrin (b-CD) crosslinked by adipic acid on cholesterol removal from squid liver oil. Different factors were concentrations of crosslinked b-CD, mixing temperature, ratio of squid liver oil to distilled water, mixing time and mixing speed. It was found that cholesterol removal from squid liver oil was significantly affected by concentrations of crosslinked b-CD, mixing temperature, ratio of squid liver oil to distilled water, mixing time and mixing speed. In a recycling study, cholesterol removal from the squid liver oil with recycled crosslinked b-CD in the first recycling trial was 81.05%, which was slightly lower than that with new crosslinked b-CD (87.06%). In up to three time trials, over 70% of cholesterol removal was observed. The present study indicated that the optimum conditions for cholesterol removal from squid liver oil using crosslinked b-CD were a 1:3 ratio of squid liver oil to distilled water, 25% (crosslinked b-CD/distilled water, w/v) crosslinked b-CD concentration, 20 min mixing time, 800 rpm mixing speed and 55°C mixing temperature with about 87% cholesterol removal.

Optimization of the Conditions for Removing Cholesterol from Cod Liver Oil by β‐Cyclodextrin Crosslinked with Adipic Acid

“…According to Lee et al [14] evaluating the optimum concentration of crosslinked b-CD for cholesterol removal from squid liver oil, the optimum concentration of crosslinked b-CD was 25% (w/v). Other studies using digitonin [26] and saponin [27] for cholesterol adsorption indicated that above certain concentrations, saponin and digitonin showed a decrease in cholesterol removal from milk and butter oil, respectively.…”

“…The range of cholesterol (73.38-85.60%) was removed from cod liver oil by mixing with crosslinked b-CD (15-25%, w/v) at 50°C for 20 min. In our laboratory, several studies on the cholesterol removal from different food products including squid liver oil [14], egg yolk [15], cream [16], lard [17], and milk [18] by crosslinked b-CD have been performed. In squid liver oil, the range of 80.04-87.08% cholesterol was removed by mixing with crosslinked b-CD (15-25%, w/v) at 55°C for 20 min [14].…”

“…Kim et al [17] determined the effects of mixing temperatures on cholesterol removal from lard, and they reported that increasing mixing temperature from 20 to 60°C significantly increased the cholesterol removal rate from 90.11 to 92.07%. Lee et al [14] noted that cholesterol removal from squid liver oil significantly increased from 63.10 to 86.57% when the mixing temperature was increased from 25 to 55°C and was stable thereafter up to 70°C. In milk, the cholesterol removal was significantly increased from 85.14 to 92.38% with increasing the mixing temperature from 0 to 10°C when milk was mixed with 1% (w/v) crosslinked b-CD at 800 rpm for 10 min [28].…”

“…In our previous studies, crosslinked b-cyclodextrin (CD) made with adipic acid exhibited slightly more than 90% cholesterol removal and a highly efficient recycling rate in cream cheese [10], butter [12], blue cheese [13], squid liver oil [14], egg yolk [15], cream [16], lard [17], milk [18], yogurt [19,20], ice cream [21], and processed cheese spread [22]. According to Guillén et al [2], several cod liver oil samples had a cholesterol content from 4.9 to 12.8 mg/mL of oil.…”

Structural characterisation of β‐cyclodextrin crosslinked by adipic acid

“…, 2005), ice cream (Ha et al. , 2009), squid liver oil (Lee et al. , 2010) and cod liver oil (Chang et al.…”