RESUMO
This article deals with the oxidation problems of food caused by atmospheric oxygen. Two approaches to overcome these problems are involved: (i) by reducing the double bonds in unsaturated fatty acids in lipids, the so-called hydrogenation; and (ii) by introduction of some antioxidants, modified by cyclodextrins, in order to protect food against the oxidation processes. In the area of hydrogenation, an alternative method of hydrogenation was presented, catalytic transfer hydrogenation of edible oils, using sodium formate as a hydrogen donor. This method is fast, simple, safe, economical and offers good selectivity and therefore good oxidative stability of the product. In the area of inclusion between phenolic acids and coenzyme Q10 with cyclodextrins, increased stability, solubility and antioxidative activities of included compounds were achieved. Complex of coenzyme Q10 with ß-cyclodextrin shows superior bioavailability over formulations based on lipid soluble coenzyme Q10.
RESUMO
The bioavailability of a novel water-soluble inclusion complex of CoQ10, prepared in our laboratory was determined and compared with the bioavailability of commercially available oil-based form of CoQ10. Experimental work consisted of single dose comparative bioavailability study on seven beagle dogs, with a 14-day washout period between treatments. Identification and quantification of CoQ10 was done with HPLC-MS method using positive APCI ionization and SIM mode, M+ m/z 863.4. The bioavailability results confirm that the water-soluble formulation has nearly three times higher AUC(0-48 h), two times higher Cmax, and Tmax is shortened from 6 to 4 h.
