Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

Food Chem. 2014 May 1:150:187-92. doi: 10.1016/j.foodchem.2013.10.138. Epub 2013 Nov 5.

Abstract

The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1mg/g of sample (NovaSolQ®). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100mg/g). The cooking retention level of CoQ10 in the products was found to be 74±1.42% for patties and 79.69±0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P<0.01).

Keywords: Bioaccessibility; Co-enzyme Q10; HPLC; In-vitro digestion; Meat.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cattle
  • Cooking
  • Digestion
  • Food, Fortified / analysis*
  • Hot Temperature
  • Humans
  • Meat Products / analysis*
  • Models, Biological
  • Swine
  • Ubiquinone / analogs & derivatives*
  • Ubiquinone / chemistry
  • Ubiquinone / metabolism

Substances

  • Ubiquinone
  • coenzyme Q10