Evaluation of coenzyme Q10 addition and storage temperature on some physic-chemical and orgaonoleptic properties of grape juice

In the world acceptance and use of functional products is growing so that various additives are used to improve the characteristics of functional food products. The Coenzyme Q10 plays a vital role in cellular energy production and with its antioxidant activity can increase the body's immune system. As with increase age, poor nutrition, stress and disease, coenzyme Q10 deficiency in the body is found in different people, so the aim of this study was to evaluate the addition of coenzyme Q10 on the physicochemical properties of functional grape fruit juice. The concentrations of coenzyme Q10 (10 and 20 mg in 300 ml) and storage temperature (25 ˚C and 4 ˚C) were variables in this research and parameters such as pH, titrable acidity, Brix, viscosity, turbidity and sensory evaluation of grape juice during three months storage (one month intervals) were measured. The study showed that by increasing time and temperature the rate of pH decrease and with increasing concentration of coenzyme Q10, pH increases. Well as time and temperature have direct influence on acidity, and the concentration of coenzyme Q10 has the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels increase and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity increases. The results of sensory evaluation showed that the temperature and concentration of coenzyme Q10 have reverse effect on the transparency of grape juice. The findings of this study showed that the addition of coenzyme Q10 in grape juice has no negative effects on the physicochemical and sensory properties.