A Procedure for the Preparation of Some Natural Dietary Supplements Based on Coenzyme Q10 from Chicken Hearts and Oil Press Cakes
Abstract
This study proposes a procedure for preparing some natural dietary supplements based on CoQ10 (coenzyme Q10) from lyophilised chicken hearts, respectively, oil press cakes of sunflower, rapeseed, walnut, and pumpkin. It consists of homogenising the powders obtained from these matrices with 2-propanol, succeeded by sonication, overnight maceration, collecting the liquid phase and filtering it under vacuum, removing the solvent by rotary evaporation, eliminating the 2-propanol traces under a nitrogen stream, and, finally, packaging in 10-mL amber glass bottles. Five dietary supplements were prepared using the above-described procedure and kept at room temperature for 9 months to evaluate their storage stability. To this end, CoQ10, TEAC (Trolox equivalent antioxidant capacity), and PV (peroxide value) levels were determined initially and every 3 months of storage. The highest levels of CoQ10 were found in the dietary supplements from lyophilised chicken hearts (18.12 mg/10 mL) and pumpkin press cakes (5.48 mg/10 mL). However, those from rapeseed and walnut press cakes had the highest levels of TEAC (19.23 µmol TE/g and 15.31 µmol TE/g, respectively). Exceeding the maximum permissible level for PV revealed a shelf-life of 3 months for the dietary supplements from pumpkin and walnut press cakes and less than that for the others.
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