Table 1.
CoQ10 levels in the oil press cakes, fish meat, and chicken hearts.
| Sample/MC (%) | 1st Day of Measurement | 2nd Day of Measurement | Mean ± σpooled (µg CoQ10/g Sample) |
RSDpooled (%) |
||
|---|---|---|---|---|---|---|
| Mean ± σ (µg CoQ10/g Sample) |
RSD (%) |
Mean ± σ (µg CoQ10/g Sample) |
RSD (%) |
|||
| RPC/10.4% | 57.06 ± 2.316 | 4.1 | 56.47 ± 1.717 | 3.0 | 56.77 ± 1.664 d | 2.9 |
| SPC/9.8% | 48.80 ± 1.386 | 2.8 | 49.78 ± 1.480 | 3.0 | 49.29 ± 1.171 e | 2.4 |
| PPC/9.9% | 84.30 ± 0.978 | 1.2 | 85.29 ± 2.151 | 2.5 | 84.80 ± 1.364 c | 1.6 |
| LPC/10.7% | 53.50 ± 0.913 | 1.7 | 53.89 ± 0.906 | 1.7 | 53.70 ± 0.743 de | 1.4 |
| WPC/9.8% | 36.56 ± 0.845 | 2.3 | 36.56 ± 0.352 | 1.0 | 36.56 ± 0.528 f | 1.4 |
| HPC/11.2% | n.d. | - | n.d. | - | n.d. | - |
| WF/69.0% | n.d. | - | n.d. | - | n.d. | - |
| LWF/3.4% | n.d. | - | n.d. | - | n.d. | - |
| CH/77.0% | 119.95 ± 11.141 | 10.0 | 116.83 ± 11.419 | 9.8 | 114.39 ± 9.211 b | 8.1 |
| LCH/3.2% | 384.52 ± 0.680 | 0.2 | 381.97 ± 0.872 | 0.2 | 383.25 ± 0.639 a | 0.2 |
MC—moisture content (%) determined using oven drying at 103 °C to a constant weight [33]; RPC—rapeseed press cake; SPC—sunflower press cake; PPC—pumpkin press cake; LPC—linseed press cake; WPC—walnut press cake; HPC—hempseed press cake; WF—whole fish; LWF—lyophilized whole fish; CH—chicken hearts; LCH—lyophilized chicken hearts; n.d.—not detected; σ—standard deviation; RSD—relative standard deviation; σpooled—pooled standard deviation; RSDpooled—pooled relative standard deviation. Results are expressed as mean ± standard deviation of triplicate data (n = 3). Different letters in the row indicate a statistically significant difference at p < 0.05 (Tukey’s test).