Determination of Coenzyme Q9 and Q10 in Developing Palm Fruits

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 Q9 and Q10 were found to be present at different stages of the oil palm fruits development. The presence of coenzyme Q9 was detected as early as 4 weeks after anthesis (WAA) and its concentration diminished as the oil palm fruits ripen. Coenzyme Q10 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 Q9 and coenzyme Q10 with the age of the oil palm fruits.