Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection.
Level 5 - mechanism / opinion, no new human data
Level 5 by design analogy: bench analytical chemistry study with no human participants.
PubMed 37372507 · doi:10.3390/foods12122296
What was done
Researchers developed and validated an ultrasonic 2-propanol extraction method paired with high-performance liquid chromatography and diode array detection (HPLC-DAD) to quantify coenzyme Q10 (CoQ10) in food by-products (oil press cakes) and waste streams (fish meat and chicken hearts). The analytical method was evaluated for linearity, limits of detection (LOD) and quantification (LOQ), trueness, and precision.
What was found
CoQ10 content was not detected in hempseed press cake or fish meat, reached 84.80 µg/g in pumpkin press cake, and reached 383.25 µg/g in lyophilized chicken hearts. Reported recovery rates were 100.9–116.0% (RSD 0.05–0.2%) for pumpkin press cake and 99.3–106.9% (RSD 0.5–0.7%) for chicken hearts, across a calibration range of 1–200 µg/mL (abstract states LOD 22 µg/mL and LOQ 0.65 µg/mL).
Why it matters
The study demonstrates an analytical protocol to measure CoQ10 in food waste streams, identifying chicken hearts and pumpkin press cake as potential materials for nutrient recovery.
Limits
This is an in vitro bench analytical study with no human or in vivo data. The abstract evaluates only a small selection of specific food matrices and provides no data on industrial scalability, bioavailability, extraction costs, or compound stability during processing.
Cited by
- supports Meat, and particularly organ meat, contains coenzyme Q10.