P 05 - Determination of Coenzyme Q10 and vitamin K1 across growth stages of traditional Apulian Brassica species
P 05 - Determination of Coenzyme Q10 and vitamin K1 across growth stages of traditional Apulian Brassica species
Coenzyme Q10 (CoQ10) is a key component of the mitochondrial electron transport chain and a potent antioxidant, essential for cellular energy metabolism. Deficiency in CoQ10 has been associated with cardiovascular disorders, and its oral supplementation (30–150 mg/day) has shown beneficial therapeutic effects [1]. Vitamin K1, classically known for its role in blood coagulation, has also been implicated in modulating chronic low-grade inflammation and metabolic health [2]. This study focuses on two traditional Brassicaceae species, named Brassica rapa and Brassica oleracea, widely cultivated in southern Italy, with the aim of quantifying CoQ10 and vitamin K1 at different growth stages, such as microgreens, micro leaves and mature forms. The influence of cultivation factors, including supplementary red/blue LED lighting and seasonal conditions (winter vs. spring), was evaluated. Since microgreens and micro leaves are typically consumed raw, whereas mature vegetables undergo cooking, the effects of thermal processing (raw, steamed, and boiled) on CoQ10 and vitamin K1 content were also investigated. Quantitative analyses were performed using reversed-phase liquid chromatography coupled with high-resolution/accuracy mass spectrometry (RPLC-FTMS) with atmospheric pressure chemical ionization (APCI) in negative ion mode, under optimized conditions [3]. Results revealed that supplementary LED lighting did not significantly modify CoQ10 or vitamin K1 concentrations compared to sunlight irradiation alone. However, both analytes displayed distinct variations across growth stages and cultivation seasons. In particular, microgreens and micro leaves generally exhibited comparable or higher contents of CoQ10 and vitamin K1 than mature forms. Cooking influenced analyte retention, with steaming preserving higher nutrient levels than boiling. These findings highlight the nutritional relevance of innovative Brassica forms and the importance of cultivation and processing parameters in optimizing their bioactive compound content.
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