Effect of Complexation Cyclodextrins with Phenolic Acids and Coenzyme Q10 on their Physico-Chemical Properties and Bioavailability

This article deals with the oxidation problems of food caused by atmospheric oxygen. Two approaches to overcome these problems are involved: (i) by reducing the double bonds in unsaturated fatty acids in lipids, the so-called hydrogenation; and (ii) by introduction of some antioxidants, modified by cyclodextrins, in order to protect food against the oxidation processes. In the area of hydrogenation, an alternative method of hydrogenation was presented, catalytic transfer hydrogenation of edible oils, using sodium formate as a hydrogen donor. This method is fast, simple, safe, economical and offers good selectivity and therefore good oxidative stability of the product. In the area of inclusion between phenolic acids and coenzyme Q(10) with cyclodextrins, increased stability, solubility and antioxidative activities of included compounds were achieved. Complex of coenzyme Q(10) with beta-cyclodextrin shows superior bioavailability over formulations based on lipid soluble coenzyme Q(10).