Tobin, BD,O'Sullivan, MG,Hamill, R,Kerry, JP

2014

May

Food chemistry

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

Validated

WOS: 5 ()

In-vitro digestion Bioaccessibility Co-enzyme Q10 Meat HPLC PARKINSON-DISEASE FUNCTIONAL FOODS CARDIAC-SURGERY SENSORY QUALITY Q(10) BEEF BIOAVAILABILITY UBIQUINOL-10 FORMULATIONS MUSCLE

150

187

192

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 1 mg/g of sample (NovaSolQ (R)). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100 mg/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). (C) 2013 Elsevier Ltd. All rights reserved.

10.1016/j.foodchem.2013.10.138