Factors Influencing the Contents of Coenzyme Q10 and Q9 in Olive Oils

被引：5
作者：
Zmitek, Katja [1 ,2 ]
Rodriguez Aguilera, Juan Carlos [3 ]
Pravst, Igor [1 ]
机构：
[1] Inst Nutr, Ljubljana 1000, Slovenia
[2] VIST Higher Sch Appl Sci, Ljubljana 1000, Slovenia
[3] Pablo de Olavide Univ, Seville 41013, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 14期
关键词：
ubiquinone; maturity; Istrska belica; Leccino; Arbequina; Picual; MEDITERRANEAN DIET; VEGETABLE-OILS; BIOAVAILABILITY; POPULATION; TRIALS; FOODS; Q(10); RISK;
D O I：
10.1021/jf5002167
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The health effects of olive oil are attributed to its high content of oleic acid and other constituents, particularly its phenolic fraction. Olive oil also contains other substances with potential health effects such as coenzyme Q10 (CoQ10) and coenzyme Q9 (CoQ9). The objective of our study was to investigate some factors that could influence the quantity of coenzyme Q (CoQ) in olive oils. We analyzed almost 100 samples of commercial oil blends and fresh extra virgin olive oils of various cultivars using high-performance liquid chromatography. With the investigation of various monocultivar samples we determined that genetic parameters (cultivars) have an important influence on the composition of olive oils, particularly the content of CoQ10. Possible effects of the degree of ripeness were also studied for the cultivars Istrska belica and Leccino. We determined that the highest levels of both CoQ10 and CoQ9 can be found in early maturation stages.
引用
收藏
页码：3211 / 3216
页数：6
相关论文
共 34 条
[1]  
[Anonymous], 2005, UNITED NATIONS CONFE
[2]   Conformity to traditional Mediterranean diet and cancer incidence: the Greek EPIC cohort [J].
Benetou, V. ;
Trichopoulou, A. ;
Orfanos, P. ;
Naska, A. ;
Lagiou, P. ;
Boffetta, P. ;
Trichopoulos, D. .
BRITISH JOURNAL OF CANCER, 2008, 99 (01) :191-195
[3]   Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment [J].
Bester, Erika ;
Butinar, Bojan ;
Bucar-Miklavcic, Milena ;
Golob, Terezija .
FOOD CHEMISTRY, 2008, 108 (02) :446-454
[4]   Olive oil supplemented with Coenzyme Q10: Effect on plasma and lipoprotein oxidative status [J].
Bruge, Francesca ;
Bacchetti, Tiziana ;
Principi, Federica ;
Scarpa, Emanuele-Salvatore ;
Littarru, Gian Paolo ;
Tiano, Luca .
BIOFACTORS, 2012, 38 (03) :249-256
[5]   Olive oil intake and mortality within the Spanish population (EPIC-Spain) [J].
Buckland, Genevieve ;
Lucia Mayen, Ana ;
Agudo, Antonio ;
Travier, Noemie ;
Navarro, Carmen ;
Maria Huerta, Jose ;
Dolores Chirlaque, Maria ;
Barricarte, Aurelio ;
Ardanaz, Eva ;
Moreno-Iribas, Conchi ;
Marin, Pilar ;
Ramon Quiros, J. ;
Redondo, Maria-Luisa ;
Amiano, Pilar ;
Dorronsoro, Miren ;
Arriola, Larraitz ;
Molina, Esther ;
Sanchez, Maria-Jose ;
Gonzalez, Carlos A. .
AMERICAN JOURNAL OF CLINICAL NUTRITION, 2012, 96 (01) :142-149
[6]   Antioxidants and total peroxyl radical-trapping ability of olive and seed oils [J].
Cabrini, L ;
Barzanti, V ;
Cipollone, M ;
Fiorentini, D ;
Grossi, G ;
Tolomelli, B ;
Zambonin, L ;
Landi, L .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (12) :6026-6032
[7]   Factors Influencing Phenolic Compounds in Table Olives (Olea europaea) [J].
Charoenprasert, Suthawan ;
Mitchell, Alyson .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (29) :7081-7095
[8]   Biochemical functions of coenzyme Q10 [J].
Crane, FL .
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2001, 20 (06) :591-598
[9]   Influence of time of harvest and maturity index on olive oil yield and quality [J].
Dag, Arnon ;
Kerem, Zohar ;
Yogev, Nir ;
Zipori, Issac ;
Lavee, Shimon ;
Ben-David, Eric .
SCIENTIA HORTICULTURAE, 2011, 127 (03) :358-366
[10]   Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction - Final report of the Lyon Diet Heart Study [J].
de Lorgeril, M ;
Salen, P ;
Martin, JL ;
Monjaud, I ;
Delaye, J ;
Mamelle, N .
CIRCULATION, 1999, 99 (06) :779-785
1234