Property Studies of Coenzyme Q10–Cyclodextrins complexes

Complexes of coenzyme Q10 with β- and y-cyclodextrin were obtained by using co-precipitation method. Phase solubility profiles with both cyclodextrins employed were classified as AL type, indicating the formation of 1:1 stoichiometric complexes. Water-solubility, thermo- and photo-stability, and antioxidant activity of coenzyme Q10 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, y= 254 nm), and coenzyme Q10 concentration was determined by HPLC/MS and HPLC/UV, respectively. The DPPH radicalscavenging method was used for measuring antioxidant activity.