Mixing CoQ10 3% in Oil (Jojoba/Rosehip) and Storage

For mixing Coenzyme Q10 at a concentration of 3% in oils such as Jojoba Oil or Rose Hip Oil, which is an anhydrous (water-free) mixture, a traditional preservative is not necessary to prevent the growth of microorganisms, bacteria, or fungi. This is because these microbes cannot grow in the absence of water.

However, even without the need for preservatives, oil-based products are susceptible to oxidation, which can cause the oil to become rancid, change color, or degrade. Rose Hip Oil, in particular, is high in unsaturated fatty acids and is more prone to oxidation than Jojoba Oil. Additionally, Coenzyme Q10 itself is sensitive to light and heat and can degrade.

Recommendations to extend shelf life and prevent degradation:

• Adding Antioxidants: It is highly recommended to add antioxidants to help slow down oxidation, such as Vitamin E (Tocopherol) or Rosemary Oleoresin Extract (ROE), which are commonly used in oil-based products.
• Packaging: Use opaque bottles to protect the product from sunlight, a key factor in the degradation of CoQ10 and oils.
• Storage: Store the product in a cool place, away from direct sunlight and heat, and keep the lid tightly closed to prevent air exposure. This will significantly extend the shelf life.

Shelf Life:

It is difficult to give an exact shelf life as it depends on several factors, including the quality of the raw materials, the manufacturing environment, and most importantly, storage conditions. Without added antioxidants and improper storage (e.g., exposed to sunlight, heat, or left open), the product can degrade (become rancid) relatively quickly, potentially within a few months.

However, with the addition of antioxidants and proper storage in a cool, dark place, the product will last longer. It might approach the shelf life of the base oil (Jojoba Oil typically has a 2-year shelf life, Rose Hip Oil often has a 6-month shelf life after opening or 2 years from manufacturing if unopened). Nevertheless, the shelf life of a mixed product is usually slightly shorter than the maximum shelf life of individual components.

In summary, a preservative is not needed, but antioxidants should be added, and the product should be stored appropriately to extend its life.