title: Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.
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).
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Brian D
authors.initials: BD
authors.lastname: Tobin
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Maurice G
authors.initials: MG
authors.lastname: O'Sullivan
authors.affiliation: Ashtown Food Research Centre, Teagasc, Ashtown, Castleknock, Dublin 15, Ireland.
authors.forename: Ruth
authors.initials: R
authors.lastname: Hamill
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D004063:Digestion; D005527:Food, Fortified / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological; D013552:Swine; D014451:Ubiquinone / Q000031:analogs & derivatives* / Q000737:chemistry / Q000378:metabolism
chemical_list: D014451:Ubiquinone; C024989:coenzyme Q10
keywords: Bioaccessibility; Co-enzyme Q10; HPLC; In-vitro digestion; Meat