Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10

Aticha Netraputra, Aikkarach Kettawan, Eakaphan Keowmaneechai


Coenzyme Q10 (Ubiquinone) is an important substance responsible for producing cellular energy and acting as an antioxidant. Coenzyme Q10 is currently getting more attention due to its health benefits, such as reducing cardiovascular disease and high blood pressure. Normally, coenzyme Q10 can be synthesized at the liver. However, increasing age, environment and inappropriate consumption behavior could lead to the reduction of coenzyme Q10 production. This can be resolved by raising coenzyme Q10 intakes from food products. Therefore, this research aims to study the supplementation and stability of coenzyme Q10 in fresh wheat noodles. Coenzyme Q10 was added into the noodles in 3 different forms: emulsion, microemulsion and -cyclodextrin complex compare with the controlled noodles and coenzyme Q10 powder type. The results showed that noodles supplemented with coenzyme Q10 in forms of powder type had the highest coenzyme Q10 contents (26.32 ± 0.43 mg/50g), whereas the emulsion type had the lowest (20.52 ± 0.84 mg/50g). Blanching the product reduces the amount of coenzyme Q10. Coenzyme Q10 loss of cooking were found in forms of microemulsion emulsion powder type and -cyclodextrin complex, respectively. Coenzyme Q10 in forms of microemulsion was more stable to digestion than the other.


coenzyme Q10, emulsion, microemulsion, -cyclodextrin, noodles

Full Text:

PDF 71-81


Amiri-Rigi, A., & Abbasi, S. (2017). Stability

assessment of lycopene microemulsion

prepared using tomato industrial

waste against various processing

conditions. Journal of the Science

of Food and Agriculture, n/a-n/a.


Augustin, M. A., & Sanguansri, L. (2012). 2 -

Challenges in developing delivery

systems for food additives, nutraceuticals

and dietary supplements. Encapsulation

Technologies and Delivery Systems

for Food Ingredients and Nutraceuticals

(pp. 19-48): Woodhead Publishing.

Cordero, M. D., Alcocer-Gómez, E., de

Miguel, M., Cano-García, F. J.,

Luque, C. M., Fernández-Riejo, P.,

Sánchez-Alcazar, J. A. (2011).

Coenzyme Q10: A novel therapeutic

approach for Fibromyalgia? Case

series with 5 patients. Mitochondrion,

(4), 623-625. doi:


Crane, F. L. (2001). Biochemical Functions

of Coenzyme Q10. Journal of the

American College of Nutrition, 20(6),

-598. doi: 10.1080/07315724.


Ercan, P., & El, S. N. (2011). Changes in

content of coenzyme Q10 in

beef muscle, beef liver and beef

heart with cooking and in vitro

digestion. Journal of Food Composition

and Analysis, 24(8), 1136-1140.



Ercan, P., & El, S. N. (2012). In vitro

bioaccessibility of coenzyme Q10

in enriched yoghurts. International

Journal of Food Science &

Technology, 47(9), 1986-1992.

Garti, N., & McClements, D. J. (2012).

Encapsulation technologies and

delivery systems for food

ingredients and nutraceuticals:


Itagaki, S., Ochiai, A., Kobayashi, M.,

Sugawara, M., Hirano, T., & Iseki, K.

(2010). Grapefruit juice enhance

the uptake of coenzyme Q10 in

the human intestinal cell-line

Caco-2. Food Chemistry, 120(2),

-555. doi:


Jin, G., Horinouchi, R., Sagawa, T., Orimo,

N., Kubo, H., Yoshimura, S., . . .

Yamamoto, Y. (2008). Coenzyme

Q10-Binding/Transfer Protein Saposin

B also Binds γ-Tocopherol.

Journal of Clinical Biochemistry and

Nutrition, 43(2), 95-100. doi:10.


Kettawan, A. (2004). The content of

coenzyme Q10 in foods, animal

sources and vegetable oils.

Research Project, Mahidol University,


Kubo, H., Fujii, K., Kawabe, T., Matsumoto,

S., Kishida, H., & Hosoe, K. (2008).

Food content of ubiquinol-10

and ubiquinone-10 in the

Japanese diet. Journal of Food

Composition and Analysis, 21(3),

9 9 -2 1 0 . doi:


Kumar, A., Kaur, H., Devi, P., & Mohan, V.

(2009). Role of coenzyme Q10

(CoQ10) in cardiac disease, hypertension

and Meniere-like syndrome. Pharmacology

& Therapeutics, 124(3), 259-268.



Mason, P. (2005). Potential uses for

coenzyme Q10. Pharmaceutical journal,

(7368), 379-382.

Matthews, R. T., Yang, L., Browne, S., Baik,

M., & Beal, M. F. (1998). Coenzyme

Q10 administration increases brain

mitochondrial concentrations and exerts

neuroprotective effects. Proceedings

of the National Academy of

Sciences, 95(15), 8892-8897.

Mattila, P., & Kumpulainen, J. (2001).

Coenzymes Q9and Q10: Contents in

Foods and Dietary Intake. Journal of

Food Composition and Analysis,

4 ( 4 ) ,4 0 9 -4 1 7 . doi:http://dx.doi.


Morisco, C., Trimarco, B., & Condorelli, M.

(1993). Effect of coenzyme Q10

therapy in patients with congestive

heart failure: a long-term multicenter

randomized study. The clinical

investigator, 71(8), S134-S136.


Overvad, K., Diamant, B., Holm, L.,

Hølmer, G., Mortensen, S. A., &

Stender, S. (1999). Coenzyme Q10

in health and disease. European

Journal of Clinical Nutrition, 53,


Palomäki, A., Malminiemi, K., Solakivi, T.,

& Malminiemi, O. (1998). Ubiquinone

supplementation during lovastatin

treatment: effect on LDL oxidation

ex vivo. Journal of lipid research,

(7), 1430.

Parkhideh, D. (2008). Methods and compositions

that enhance bioavailability of

coenzyme-Q10. United States

Patent 7,438,903: October.

Pravst, I., Prosek, M., ALENKA, G. W.,

Zmitek, K., & Zmitek, J. (2009). The

stability of coenzyme Q10 in

fortified foods. Acta chimica

slovenica, 56(4), 953-958.

Prosek, M., Smidovnik, A., Fir, M., Strazisar,

M., Wondra, A. G., Andrensek, S., &

Zmitek, J. (2005). Water Soluble

Form Of Coenzyme Q10 In The

Form Of An Inclusion Complex

With Beta-Cyclodextrin, Process

Of Preparing, And Use Thereof:

Google Patents.

Srisawat, S., Trangwatcharakul, S., &

Srisuriyawong, S. (1997). Production and

use of dried raw durian. Bangkok:

Thailand Institute of Scientific and

Technological Research.

Tobin, B. D., O’Sullivan, M. G., Hamill, R.,

& Kerry, J. P. (2014). Effect of

cooking and in vitro digestion on

the stability of co-enzyme Q10 in

processed meat products. Food

Chemistry, 150, 187-192. doi:https:



Zmitek, J., Zmitek, K., & Pravst, I. (2008).

Improving the bioavailability of

coenzyme Q10-From theory to

practice. Agro Food Industry Hi-

Tech, 19(4), 8-10.


  • There are currently no refbacks.

Copyright (c) 2018 The Journal of Industrial Technology Suan Sunandha Rajabhat University

Faculty of Industrial Technology Suan Sunandha Rajabhat University 1 U-tongnok Dusit Bangkok 10300  Tel. 66 2160 1438#22  E-mail.