Property Studies of Coenzyme Q10–Cyclodextrins complexes

Maja Milivojević Fir, Luka Milivojević, Mirko Prošek and Andrej Šmidovnik*

National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, Slovenia
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Complexes of coenzyme Q10 with β- and γ-cyclodextrin were obtained by using co-precipitation method. Phase solubility profiles with both cyclodextrins employed were classified as AL type, indicating the formation of 1:1 stoichiometric complexes. Water-solubility, thermo- and photo-stability, and antioxidant activity of coenzyme Q10 were significantly increased by complexation with cyclodextrins. Water-solubility of complexes was examined under various conditions (temperature and pH), stability studies in the solid state were performed under stress conditions (T = 80 °C, λ = 254 nm), and coenzyme Q10 concentration was determined by HPLC/MS and HPLC/UV, respectively. The DPPH radicalscavenging method was used for measuring antioxidant activity.

Keywords: Coenzyme Q10, cyclodextrin, complex, photostability, thermostability, antioxidant activity.