Property Studies of Coenzyme Q10―Cyclodextrins complexes

Complexes of coenzyme Q 10 with β- and γ-cyclodextrin were obtained by using co-precipitation method. Phase solubility profiles with both cyclodextrins employed were classified as A L type, indicating the formation of 1:1 stoichiometric complexes. Water-solubility, thermo- and photo-stability, and antioxidant activity of coenzyme Q 10 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 Q 10 concentration was determined by HPLC/MS and HPLC/UV, respectively. The DPPH radical-scavenging method was used for measuring antioxidant activity.