Studies of CoQ10 and cyclodextrin complexes: solubility, thermo- and photo-stability

The complexes of coenzyme Q10 with β- and γ-cyclodextrin in aqueous solutions were prepared in order to improve the water solubility, thermo- and photo-stability of coenzyme Q10. Complex formation resulted in an increase in water solubility at room temperature and pH 6.5 by a factor at least 102. The solubility of coenzyme Q10 in the presence of cyclodextrins linearly increases with temperature and pH. The UV light (λ = 254) and temperature together have a great effect on coenzyme Q10 stability. After 120 min of exposure at 80 °C and UV light about 72.3% of pure coenzyme Q10 was degraded. Thermo- and photo-stability was strongly improved by complex formation; more than 64% of coenzyme Q10 remained unchanged. The formation of complexes was evaluated using IR spectrometry, X-ray diffractometry and TGA/DSC analysis.