| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1218338 | Journal of Food Composition and Analysis | 2011 | 5 Pages |
The goals of this study were to determine the contents and digestibility of coenzyme Q10 (CoQ10) in beef muscle, beef liver and beef heart, which are rich in coenzyme Q10, as well as the effects of cooking on coenzyme Q10 content. Coenzyme Q10 contents were found as 109.97 ± 1.54 μg/g in beef heart, 33.34 ± 1.43 μg/g in beef liver and 23.47 ± 1.06 μg/g in beef M. longissimus dorsi muscle. The lowest retention in coenzyme Q10 content was found as 69.42 ± 0.56% (p < 0.01) in beef heart after frying processing. Coenzyme Q10 retentions were also found as 76.38 ± 0.89% and 77.19 ± 1.09% after frying of beef liver and boiling of beef M. longissimus dorsi muscle, respectively. Digestibility of coenzyme Q10 in beef heart (65.84 ± 0.84%) and beef liver (68.17 ± 0.60%) was significantly higher than the digestibility of coenzyme Q10 in beef M. longissimus dorsi muscle (60.16 ± 0.53%) (p < 0.01).
► In vitro CoQ10 digestibility of beef muscle, liver and heart were determined. ► We examine changes in the retention of CoQ10 content after different cooking methods. ► The highest CoQ10 content was found in beef heart. ► In vitro CoQ10 digestibility in beef muscle was lower than the beef liver and heart.
