Determination of Coenzyme Q 9 and Q 10 in Developing Palm Fruits

A series of biochemical changes took place as oil palm fruits developed into maturity. Among these are the active synthesis of glycerides as well as unsaponifiable compounds such as carotenes, vitamin E, sterols and squalene. Coenzyme Q 9 and Q 10 were found to be present at different stages of the oil palm fruits development. The presence of coenzyme Q 9 was detected as early as 4 weeks after anthesis (WAA) and its concentration diminished as the oil palm fruits ripen. Coenzyme Q 10 on the other hand, can only be detected from 12WAA onwards and its concentration remained at an elevated level throughout the remaining development period of the oil palm fruits. Their occurrence pattern suggested that there is a strong relationship between the concentration of coenzyme Q 9 and coenzyme Q 10 with the age of the oil palm fruits.