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The health effects of olive oil are attributed to its high content of oleic acid and other constituents, particularly its phenolic fraction. Olive oil also contains other substances with potential health effects such as coenzyme Q10 (CoQ10) and coenzyme Q9 (CoQ9). The objective of our study was to investigate some factors that could influence the quantity of coenzyme Q (CoQ) in olive oils. We analyzed almost 100 samples of commercial oil blends and fresh extra virgin olive oils of various cultivars using high-performance liquid chromatography. With the investigation of various monocultivar samples we determined that genetic parameters (cultivars) have an important influence on the composition of olive oils, particularly the content of CoQ10. Possible effects of the degree of ripeness were also studied for the cultivars Istrska belica and Leccino. We determined that the highest levels of both CoQ10 and CoQ9 can be found in early maturation stages.
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Žmitek et al. (2014) studied this question.
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