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Fats Extracted from Oil Press Cakes, Fish Meat, and Chicken Hearts as Potential CoQ10 Supplements

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Abstract

Coenzyme Q10 (CoQ10) is a liposoluble compound naturally occurring in plant and animal cells, with some benefits for health, mainly due to its antioxidant properties. The food industry gives large quantities of by-products and waste; these could be used to recover the natural form of CoQ10, which has a higher bioavailability than synthetic. The Folch method modified by Boselli was used in this study to extract and characterise the fats from some food by-products (oil press cakes of rapeseed, sunflower, pumpkin, linseed, walnut, and hempseed) and waste (fish meat and chicken hearts), previously identified as sources of CoQ10, for potential uses as dietary supplements. The highest CoQ10 content was found in fats extracted from chicken hearts-CH (2041.74 µg/g) and pumpkin press cakes-PPC (661.40 µg/g). Both vegetable and animal fats are triglycerides but have a low CVD risk (AI values below the recommended limit). CH fat is dominated by oleic acid (n-9) and PPC fat by linoleic acid (n-6). PUFAs/MUFAs ratio is above the recommended minimum in both fats; however, the n-6/n-3 PUFAs ratio in CH fat exceeds the maximum value. These fats also contain tocopherols (PPC-138.09 µg/g and CH-54.22 µg/g) that, along with CoQ10, give them antioxidant properties; therefore, they meet the criteria of a food supplement.

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Data Availability

All data generated during this study are shown and discussed in the paper.

Abbreviations

AI:

Atherogenicity index

ALA:

α-Linolenic acid

AMDR:

Acceptable macronutrient distribution range

CBC:

Cannabichromene

CBD:

Cannabidiol

CBDA:

Cannabidiolic acid

CBG:

Cannabigerol

CBN:

Cannabinol

CH:

Chicken hearts

CHS:

Cardiovascular health score

CoQ10:

Coenzyme Q10

COX value:

Calculated oxidizability value

CVD:

Cardiovascular diseases

DAGs:

Diacylglycerols

DFAs:

Desirable fatty acids

DHA:

Docosahexaenoic acid

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

EPA:

Eicosapentaenoic acid

FAMEs:

Fatty acid methyl esters

FFAs:

Free fatty acids

FLQ:

Flesh lipid quality

h/H:

Hypocholesterolemic/hypercholesterolemic ratio

HDL-C:

High-density lipoprotein cholesterol

HPC:

Hempseed press cakes

HPI:

Health-promoting index

LA:

Linoleic acid

LCFAs:

Long-chain fatty acids

LDL-C:

Low-density lipoprotein cholesterol

LPC:

Linseed press cakes

MAGs:

Monoacylglycerols

MCFAs:

Medium-chain fatty acids

MUFAs:

Monounsaturated fatty acids

NVI:

Nutritive value index

OFAs:

Undesirable fatty acids

PPC:

Pumpkin press cakes

PUFAs:

Polyunsaturated fatty acids

PV:

Peroxide value

RPC:

Rapeseed press cakes

SFAs:

Saturated fatty acids

SPC:

Sunflower press cakes

TAGs:

Triacylglycerols

TBARS:

Thiobarbituric acid reactive substances

TEAC:

Trolox equivalent antioxidant capacity

TI:

Thrombogenicity index

UFAs:

Unsaturated fatty acids

UI:

Unsaturation index

VLCFAs:

Very-long-chain fatty acids

WF:

Whole fish

WPC:

Walnut press cakes

Δ9-THC:

Delta-9-tetrahydrocannabinol

Δ9-THCA:

Delta-9-tetrahydrocannabinolic acid

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Acknowledgements

We are grateful for the administrative and financial support received from the Alma Mater Studiorum—Università di Bologna, Italy.

Funding

This work was supported by a grant from the Romanian Ministry of Education and Research, CNCS-UEFISCDI, project number PN-III-P4-ID-PCE-2020-1847, within PNCDI III.

Author information

Author notes

  1. Cristina Anamaria Semeniuc and Mara Mandrioli have contributed equally to this work as co-first author.

Authors and Affiliations

  1. Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372, Cluj-Napoca-Napoca, Romania

    Cristina Anamaria Semeniuc, Maria-Ioana Socaciu, Simona Raluca Ionescu & Melinda Fogarasi

  2. Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Viale Giuseppe Fanin 40, 40127, Bologna, Italy

    Mara Mandrioli & Tullia Gallina Toschi

  3. Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372, Cluj-Napoca-Napoca, Romania

    Andersina Simina Podar, Floricuța Ranga, Anca Corina Fărcaș, Dan Cristian Vodnar & Sonia Ancuța Socaci

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  1. Cristina Anamaria Semeniuc
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Cristina Anamaria Semeniuc, Sonia Ancuța Socaci: Conceptualization, Methodology, Software. Andersina Podar, Mara Mandrioli, Cristina Anamaria Semeniuc: Data curation, Writing—original draft. Cristina Anamaria Semeniuc, Andersina Simina Podar, Mara Mandrioli, Floricuța Ranga, Maria-Ioana Socaciu, Simona Raluca Ionescu, Melinda Fogarasi, Anca Corina Fărcaș, Tullia Gallina Toschi, Dan Cristian Vodnar, Sonia Ancuța Socaci: Visualization, Investigation. Sonia Ancuța Socaci: Supervision. Andersina Simina Podar, Mara Mandrioli, Floricuța Ranga, Maria-Ioana Socaciu, Simona Raluca Ionescu, Melinda Fogarasi, Anca Corina Fărcaș: Formal analysis. Sonia Ancuța Socaci, Tullia Gallina Toschi: Writing—review & editing. Cristina Anamaria Semeniuc, Sonia Ancuța Socaci, Tullia Gallina Toschi: Funding acquisition. Cristina Anamaria Semeniuc, Sonia Ancuța Socaci, Dan Cristian Vodnar, Tullia Gallina Toschi: Resources. Cristina Anamaria Semeniuc: Project administration.

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Correspondence to Cristina Anamaria Semeniuc or Andersina Simina Podar.

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Semeniuc, C.A., Mandrioli, M., Podar, A.S. et al. Fats Extracted from Oil Press Cakes, Fish Meat, and Chicken Hearts as Potential CoQ10 Supplements. Waste Biomass Valor (2024). https://doi.org/10.1007/s12649-024-02449-9

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