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

被引：8
|
作者：
Tobin, Brian D. [1 ]
O'Sullivan, Maurice G. [1 ]
Hamill, Ruth [2 ]
Kerry, Joseph P. [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland
[2] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland
来源：
FOOD CHEMISTRY | 2014年 / 150卷
关键词：
In-vitro digestion; Bioaccessibility; Co-enzyme Q10; Meat; HPLC; FUNCTIONAL FOODS; CARDIAC-SURGERY; SENSORY QUALITY; Q(10); BEEF; BIOAVAILABILITY; UBIQUINOL-10; FORMULATIONS; MUSCLE; SALT;
D O I：
10.1016/j.foodchem.2013.10.138
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：187 / 192
页数：6
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