Affiliation:
1. Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
2. Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
3. Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
Abstract
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.
Funder
Romanian Ministry of Education and Research
Subject
Molecular Biology,Biochemistry,Endocrinology, Diabetes and Metabolism
Cited by
1 articles.
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