Fortification of Dark Chocolate with Coenzyme Q10: A Novel Approach to Improve Its Nutritional and Health Benefits | ||
| Journal of Agricultural Science and Technology | ||
| Articles in Press, Accepted Manuscript, Available Online from 16 November 2025 PDF (568.85 K) | ||
| Document Type: Original Research | ||
| Authors | ||
| Alireza Mohammadi1; Mohsen Barzegar* 2; Mohammad Ali Sahari2; Leila Kamali Roustab3 | ||
| 1Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran | ||
| 2Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran | ||
| 3Research and Development Manager, Zar Industrial and Research Group, Alborz, Iran | ||
| Abstract | ||
| Coenzyme Q10 (CoQ10), a bioactive, fat-soluble compound with potent antioxidant and therapeutic properties, plays an essential role in cellular energy production and protection against oxidative stress. In this study, dark chocolate was selected as a promising vehicle for CoQ10 delivery. Standard dark chocolate manufacturing processes were employed, and different concentrations of CoQ10 (0.0, 0.2, 0.4, 0.6, and 0.8%) were added to the chocolate formulation. The products were stored at 25°C for 90 days, and the physicochemical properties and stability of formulated samples were evaluated during storage. The peroxide value (PV) increased with higher CoQ10 concentrations during storage, peaking at 6.74 meq peroxide/kg of oil (in the sample containing 0.8% of CoQ10) after 60 days, which was influenced by the dark chocolate’s matrix ingredients. HPLC analysis indicated that CoQ10 content was 27.0% and 82.7% in samples containing 0.4% and 0.6% CoQ10, respectively. Colorimetric assessments showed visual changes, while sensory evaluation revealed no significant differences in texture, flavor, or overall acceptability between fortified and control samples, suggesting consumer acceptance at all CoQ10 levels. This study confirms the feasibility of utilizing dark chocolate as a delivery system for CoQ10, despite certain processing and storage limitations. Future research should prioritize enhancing CoQ10 stability, examining its long-term health benefits, and evaluating its effectiveness in promoting consumer health. | ||
| Keywords | ||
| CoQ10 stability, Functional food, Health, HPLC, Oxidative stress | ||
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