Determination of the content of coenzymes Q9 and Q10 in pork meat from different breeds
Andrade, S.C., Escola Superior Agrária de Viseu, Viseu (Portugal). Departamento de Industrias Alimentares | Guine, R.P.F., Escola Superior Agrária de Viseu, Viseu (Portugal). Departamento de Industrias Alimentares;Escola Superior Agrária de Viseu, Viseu (Portugal). Departamento de Industrias Alimentares. CI and DET | Roseiro, L.C.P., Instituto Nacional de Investigacao Agraria e Veterinaria, Lisboa (Portugal)
Meat contains basic and essential nutrients to humans, and recently has been given a special attention to the presence of bioactive compounds. The objective of this work was the simultaneous determination of coenzymes Q9 and Q10 in pork meat, using HPLC. For this study were used 122 meat samples from different muscles and different breeds of pork. Besides, it was also evaluated the influence of animal breed and muscle type in the contents of CoQ9 and CoQ10. The results showed that the breed influenced significantly the mean content of CoQ9 (0.70 mg 100 gE-1) and CoQ10 (3.76 mg 100 gE-1) (p is less than 0.0001), being this significantly higher in the meat from the breed ‘Alentejano’ when compared to the other breeds (Large White and Landrace). The type of muscle was also responsible for the variation in the levels of coenzymes in the samples analysed (p is less than 0.05) and (p is less than 0.0001) respectively. From the results obtained it was concluded that the breed ‘Alentejano’ presented the highest contents in both coenzymes (CoQ9 and CoQ10) and that, among the muscles evaluated, the muscle Semimembranousus (Sm) showed higher concentrations of CoQ10.
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