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Determination of Coenzyme Q 9 and Q 10 in Developing Palm Fruits
Author(s) -
Ng Mei Han,
Choo Yuen May,
Ma Ah Ngan,
Chuah Cheng Hock,
Hashim Mohd. Ali
Publication year - 2009
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-009-1345-z
Subject(s) - palm oil , unsaponifiable , squalene , anthesis , palm , coenzyme a , biology , botany , horticulture , chemistry , food science , biochemistry , reductase , cultivar , physics , quantum mechanics , enzyme
A series of biochemical changes took place as oil palm fruits developed into maturity. Among these are the active synthesis of glycerides as well as unsaponifiable compounds such as carotenes, vitamin E, sterols and squalene. Coenzyme Q 9 and Q 10 were found to be present at different stages of the oil palm fruits development. The presence of coenzyme Q 9 was detected as early as 4 weeks after anthesis (WAA) and its concentration diminished as the oil palm fruits ripen. Coenzyme Q 10 on the other hand, can only be detected from 12WAA onwards and its concentration remained at an elevated level throughout the remaining development period of the oil palm fruits. Their occurrence pattern suggested that there is a strong relationship between the concentration of coenzyme Q 9 and coenzyme Q 10 with the age of the oil palm fruits.