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Food science and biotechnology v.19 no.3, 2010년, pp.837 - 841   SCIE
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Coenzyme $Q_{10}$ and $Q_9$ Contents in 6 Commercial Vegetable Oils and Their Average Daily Intakes in Korea

Pyo, Young-Hee    (Department of Food and Nutrition, Sungshin Women's University  );
  • 초록

    This study investigated the concentration of coenzyme $Q_{10}$ ( $CoQ_{10}$ ) and $Q_9$ ( $CoQ_9$ ) in 6 commercial vegetable oils commonly consumed in Korea and estimated the average daily intake of $CoQ_9$ and $CoQ_{10}$ from oils selected. The analytical method employed saponification before solvent extraction and quantification using high performance liquid chromatography (HPLC) with a mass spectrometer (LC-MS). Contents of $CoQ_9$ and $CoQ_{10}$ in 6 cooking oils varied from 233.7 to 1.4 and from 84.9 to $1.3\;{\mu}g/g$ oil, respectively. Maize germ oil was the richest sources of $CoQ_9$ ( $233.7{\pm}8.2\;{\mu}g/g$ ), while $CoQ_{10}$ was found the highest contents in perilla oil ( $84.9{\pm}7.6\;{\mu}g/g$ ). However, the major oil source of CoQ intake in the Korean population was soybean oil (63.0%). The estimated daily intake of total CoQ ( $Q_9+Q_{10}$ ) was 2.92 mg/day/person.


  • 주제어

    ubiquinone .   $CoQ_9$ .   $CoQ_{10}$ .   vegetable oil .   daily intake.  

  • 참고문헌 (27)

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 저자의 다른 논문

  • Pyo, Young-Hee (16)

    1. 1989 "한국산 달맞이꽃 종자유의 산화안정성에 관한 연구" 한국조리과학회지 = Korean Journal of Food and Cookery Science 5 (2): 27~34    
    2. 1990 "달맞이꽃 종자유의 산화안정성에 대한 토코페롤첨가 효과" 한국식품과학회지 = Korean journal of food science and technology 22 (3): 255~260    
    3. 1991 "소맥배아유의 산화안정성" 대한가정학회지 = Journal of the Korean Home Economics Association 29 (4): 37~43    
    4. 1996 "동백유의 산화안정성과 관능평가" 한국조리과학회지 = Korean Journal of Food and Cookery Science 12 (3): 367~371    
    5. 1996 "오미자 추출물의 항산화 효과" 한국조리과학회지 = Korean Journal of Food and Cookery Science 12 (3): 372~376    
    6. 2000 "청갓 김치의 휘발성 성분과 발효 숙성시의 변화" 한국식품과학회지 = Korean journal of food science and technology 32 (1): 56~61    
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