Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions - PubMed

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• PMID: 23855652
• DOI: 10.1021/jf4017527

Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions

Qin Zhao et al. J Agric Food Chem. 2013.

Abstract

The effects of different concentrations of ubiquinol-10 (Q10H2) on citral's stability were systematically investigated and compared in citral-loaded oil-in-water (O/W) nanoemulsions. Solid phase microextraction gas chromatography (SPME-GC) was employed to monitor the degradation of citral and the formation of off-flavor compounds throughout storage at 25 and 45 °C. The optimum concentration of Q10H2 in the current formulation was determined to be around 0.10 wt % in the system (Q10H2/citral ratio 1:1), which can effectively protect citral from chemical degradation and oxidation. Results suggested, however, that a low concentration of Q10H2 may induce the majority of the ubisemiquinone (Q10(•-))/ubiquinone (Q10) redox transition, which possibly endowed Q10H2 with pro-oxidant properties. Further increase in Q10H2 concentration beyond a certain value also hindered its effect due to the complex properties of radicals involved and the overall environment encountered. With appropriate concentrations of Q10H2 presented in the system, major citral oxidation off-flavor compounds (p-cresol, α,p-dimethylstyrene, p-methylacetophenone), and some of the lipid degradation products can be inhibited to lower levels. In contrast, ubiquinone-10 (Q10) had a negligible effect on citral's chemical stability and off-flavor generation.

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