Cholesterol oxides in chicken liver pâté supplemented with coenzyme Q10 and ascorbic acid

Abstract

Oxidation is a major reason for deterioration of fat and fat-containing meat-based foods because of its negative effects on sensory quality, nutritional value and as well may be responsible for the production of toxic compounds. The
formation of secondary oxidation products of cholesterol (COPs) in meats is of concern, as they are known to be absorbed from dietary sources and display a wide range of potentially harmful effects, such as cytotoxycity, mutagenicity and cancerogenicity. Meat processing facilities introduced antioxidant additives and technique to prevent oxidative damages. The main purpose of this study was to determine whether supplemental addition of coenzyme Q10 and ascorbic acid, used
individually or in combination, could prevent oxidative damages in chicken liver pâté, which reflects in reduced formation of cholesterol oxidation products (COPs) and in well-preserved sensorial quality. Three separate groups of chicken liver pâtés were manufactured: control (C) without added antioxidants, group Q10 , supplemented with coenzyme Q10 (0.2 g/kg) and group Q10 AA, with added Q10 (0.2 g/kg) and ascorbic acid (2 g/kg). All products were pasteurized (82 °C). Four COPs, including 7-, 7-, 20- and 25-HC, were found. COP radical scavengers’ function of coenzyme Q10 alone was not statistically con rmed (C = 3.26 mg/kg vs. Q10 = 2.86 mg/kg). The most ef cient was combination Q10 AA, where formation of COPs was below the limit of detection. Supplement of coenzyme Q10 affected cholesterol levels in pâté after pasteurization.