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

Tobin, Brian D.; O’Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.

doi:10.1016/j.foodchem.2013.10.138

Cited by 14 publications

(11 citation statements)

References 35 publications

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“…SAT is a hedonic sensory technique used extensively for the various food and beverage [19]- [28] products. Figure 1 shows the APLSR plot for the SAT data for the two commercial coffees assessed by the naïve assessors in this study and Table 2 indicates the sample codes visible on the APLSR plot.…”

Section: Resultsmentioning

confidence: 99%

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

Stokes¹,

Kerry²,

O’Sullivan³

2018

FNS

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The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained assessor hedonic preferences for the same four different presentation styles. Sensory profiles of two commercial ground-roasted Arabica coffees (currently available on the Irish and UK marketplace) were studied through Sensory Acceptance Testing (n = 24) and Ranking Descriptive Analysis (n = 20). ANOVA-Partial Least Square Regression (APLSR) was used to analyse the experimental data. This study established that the naïve assessors preferred both coffee samples when served white unsweetened and white sweetened. In terms of the descriptive attributes, it is evident that when coffee is served black, the attributes are more pronounced.

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Section: Resultsmentioning

confidence: 99%

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

Stokes¹,

Kerry²,

O’Sullivan³

2018

FNS

Self Cite

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“…Infections, stress, and bad dietary habits affect the organism’s ability to synthesize it [ 49 ]. With age, the CoQ10 production rate declines [ 25 , 27 , 35 , 37 ].…”

Section: Biological Role and Health Benefits Of Coq10mentioning

confidence: 99%

“…Via its benzoquinone head group’s capacity to embark on an ongoing redox cycle, CoQ10 exerts two primary physiological functions: it relocates electrons for ATP (an essential component of respiration) production in the electron transport chain and acts as a lipophilic antioxidant (in its reduced form) by preventing the oxidation of proteins, polyunsaturated fatty acids, and DNA [ 25 , 35 , 50 , 51 , 52 ]. CoQ10 is found in the central hydrophobic region of the phospholipid bilayer that makes up the mitochondrial membrane.…”

Section: Biological Role and Health Benefits Of Coq10mentioning

confidence: 99%

“…It has been shown to boost energy levels, stimulate the immune system, act as a free radical scavenger, prevent premature skin aging, and combat cardiovascular and neurodegenerative diseases [ 9 , 11 , 27 , 49 , 51 ]. Other benefits associated with CoQ10 include potentially aiding in the control of diabetes and post-cardiac surgery recovery [ 17 , 35 ].…”

Section: Biological Role and Health Benefits Of Coq10mentioning

confidence: 99%

“…Coenzyme Q is present in plants and animals, yet its amount is the highest in animal-origin products [ 8 , 34 ]. Flesh foods (meat, poultry, and fish) are the richest sources of dietary CoQ10 [ 5 , 6 , 35 ]; organs, such as the heart, liver, kidney, brain, pancreas, and spleen, also have elevated levels [ 8 , 19 , 36 , 37 ]. In addition, considerable amounts of CoQ10 are present in eggs and bee pollen [ 6 , 8 , 38 ] and, regarding vegetable-origin products, in oils and nuts [ 7 , 37 , 39 ].…”

Section: Introductionmentioning

confidence: 99%

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An Overview of Analytical Methods for Quantitative Determination of Coenzyme Q10 in Foods

et al. 2023

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Food analysts have developed three primary techniques for coenzyme Q10 (CoQ10) production: isolation from animal or plant matrices, chemical synthesis, and microbial fermentation; this literature review is focused on the first method. Choosing the appropriate analytical method for determining CoQ10 in a particular food product is essential, as this analyte is a quality index for healthy foods; various associations of extraction and quantification techniques are available in the literature, each having advantages and disadvantages. Several factors must be considered when selecting an analytical method, such as specificity, linear range, detection limit, quantification limit, recovery rate, operation size, analysis time, equipment availability, and costs. In another train of thought, the food sector produces a significant amount of solid and liquid waste; therefore, waste-considered materials can be a valuable source of CoQ10 that can be recovered and used as a fortifying ingredient or dietary supplement. This review also pursues identifying the richest food sources of CoQ10, and has revealed them to be vegetable oils, fish oil, organs, and meat.

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Impact of Carrier Systems on the Interactions of Coenzyme Q10 with Model Lipid Membranes

et al. 2015

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

Cited by 14 publications

References 35 publications

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

An Overview of Analytical Methods for Quantitative Determination of Coenzyme Q10 in Foods

Impact of Carrier Systems on the Interactions of Coenzyme Q10 with Model Lipid Membranes

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