A Characterization About Physical-Chemical Composition of Royal Jelly (original) (raw)
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Comparison of Physicochemical Parameters in Royal Jelly from Romania and Bulgaria
Royal jelly is a highly active natural biological substance secreted from the hypopharyngeal and mandibular glands of young worker honeybees (Apis mellifera). The main quality parameters of royal jelly composition are water, proteins, carbohydrates, lipids, 10-hydroxy-2- decenoic acid, ash, pH and acidity. The aim of this study is to compare physicochemical parameters in royal jelly samples from Romania and Bulgaria in order to assess whether there are any differences between the samples from the both countries. The following parameters: proteins by Folin-Ciocalteu reagent; sugars (fructose, glucose, sucrose) by HPLC; water by refractometer and direct drying; total acidity by titration with 0.1 N NaOH and pH–potentiometrically were measured in 35 Bulgarian and 34 Romanian royal jelly samples collected from different regions of both countries. The values obtained for parameters in samples from Romania are as follow: water 62.50±3.52%, proteins 13.04±1.87%, fructose 5.39±1.12%, glucose 5.41±1.45%, sucrose 1.19±0.67%, pH 3.99±0.09 and total acidity 3.78±0.53 ml 0.1 N NaOH/g. The samples from Bulgaria gave the following results: water 62.13±1.90%, proteins 15.83±2.58%, fructose 4.84±0.81%, glucose 4.51±1.05%, sucrose 1.92±1.21%, pH 3.85±0.18 and total acidity 3.90±1.42 ml 0.1 N NaOH/g. Higher levels of protein and sucrose and lower levels of fructose were found in Bulgarian royal jelly. Differences in climate between the two countries, different equipments used for analysis, even the methods used are the same and RJ intrinsic heterogeneity can influence the composition of the product. Keywords: royal jelly, physicochemical parameters, Romania, Bulgaria
Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2017
Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans.Â
Quality of royal jelly produced by Africanized honeybees fed a supplemented diet
This study was carried out to evaluate the effect of artificial supplements prepared with soybean protein isolate, brewer’s yeast, mixture of soybean protein isolate with brewer’s yeast, linseed oil, palm oil, and a mixture of linseed oil with palm oil on the physicochemical and microbiological composition of royal jelly produced by Africanized honey bee colonies. Considering these results, providing supplements for Africanized honeybee colonies subjected to royal jelly production can help and strengthen the technological development of the Brazilian beekeeping industry increasing its consumption in the national market. This research presents values of royal jelly a little different from those established by the Brazilian legislation. This fact shows that is important to discuss or change the official method for royal jelly analysis. The characterization of physicochemical and microbiological parameters is important in order to standardize fresh, frozen, and lyophilized royal jelly produced by Africanized honeybees.
Hayvansal Üretim
Objective: In several nations, royal jelly is used in apitherapy, healthful foods, and cosmetics. The production and quality of royal jelly collected from honeybee colonies are being worked on by researchers and beekeepers. This study investigated the effect of honey and pollen substitute feeding on the production efficiency of royal jelly. In addition, analyses were conducted to determine the differences between fed and unfed groups in terms of 10-hydroxy-2-deconoic acid (10-HDA), protein and pH characteristics, honey, and pollen substitute.Material and Methods: In this research, the influence of honey and pollen substitute feeding on royal jelly production was examined using the ANOVA test for multiple comparisons by forming 3 different groups and conducting 2 replications. Also, features of the 10- hydroxy-2-deconoic acid (10-HDA), protein and pH of the royal jelly was analyzed for understanding differences among the non-feeding pollen and honey substitute feeding groups.Results:...
Physico-chemical quality characteristics of royal jelly from three regions of Bulgaria
The objective of the present study is to investigate the composition and physico-chemical properties of fresh royal jelly(RJ) samples from Sofia (n=5), Lovech (n=5) and Varna (n=3), produced from May to August 2011. The samples were kept frozen at -20° C before analysis. The parameters of royal jelly samples obtained from Sofia region varied within the following ranges: water content (61.7 – 65.2%), proteins (15.07 – 16.85%), fructose (3.73 – 5.05%), glucose (2.01 – 3.70%), sucrose (1.50 – 2.27%), total sugars (8.05 – 10.37%), pH (3.94 – 4.06), total acidity (3.86 – 4.51 ml 0.1 N NaOH/g) and electrical conductivity (180 – 206 μS/cm). The samples from Lovech region gave the following results: water content (59.10 – 62.70%), proteins (16.84 – 19.63%), fructose (4.07 – 5.47%), glucose (3.69 – 5.28%), sucrose (0.36 – 3.59%), total sugars (8.12 – 13.48%), pH (3.86 – 3.97), total acidity (3.68 – 4.42 ml 0.1 N NaOH/g) and electrical conductivity (196 – 216 μS/cm). Fructose, glucose, sucrose and total sugars contents are in the range 3.64–4.27%, 2.69 – 5.87%, 2.28 – 3.44%, 9.15 – 12.87%, respectively for the samples from Varna region. The minimum and maximum values for other parameters are: water content (63.30 – 65.80%), proteins (12.23 – 13.08%), pH (3.60 – 3.70), total acidity (2.48 – 4.23 ml 0.1 N NaOH/g), electrical conductivity (173 – 181 μS/cm). Because of the small number of samples and absence of information about additional feeding of bees with sugar solution, it should be insufficient to draw conclusion about the prevalence of glucose or fructose in fresh royal jelly. This work indicated slight differences between the obtained results of royal jelly samples from three regions of Bulgaria. Keywords: royal jelly, physico-chemical characteristics
Physicochemical characteristics of local royal jelly produced in Al-Baha region, Saudi Arabia
Zenodo (CERN European Organization for Nuclear Research), 2022
Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. However, there is a lack of information to standardize the limit of properties of Saudi Royal Jelly for regulation. The aim of this study is to investigate the quality of Saudi royal jelly associated with the international standard. Twelve fresh royal jelly samples were analyzed for moisture, pH value, total acidity, protein, carbohydrate composition, and 10-hydroxydec-2-enoic acid (10-HAD) concentration. The result of physicochemical properties was varied from 61.70 % to76.80 % for moisture; 3.14 to 3.83 for pH; 39.4 to 45.0 mL for free acidity; 0.1 N NaOH/100 g; 571.60 to 745.80 µS/cm for electrical conductivity (EC); 6.73% to 13.27% for crude protein content. Moreover, the 10-HDA, fructose, glucose, sucrose, maltose, and lactose content were ranged from 1.68% to 6.36%, 2.51 to 5.71%, 0.00% to 2.64%, 0.00% to 2.01% and 0.00 to 0.69%, respectively. The obtained results indicated that all samples matched the international standard and Gulf Standardization Organization (GSO ISO 12824:2021) for royal jelly requirements in terms of 10-HDA concentration, one of the most critical quality parameters. The statistical analysis showed a significant positive correlation (r=0.487, P < 0.01) between the EC and the total protein content while negative correlation between EC and sucrose content (r=-0.825, P < 0.01) and 10HDA (r=-0.699, P < 0.01); fructose and glucose content were shown to be statistically significant (r=0.887). The obtained results of present study will assist to the establishment of a standards of the Saudi royal jelly.
Comparative analyses of chemical composition of royal jelly and drone brood
Royal jelly (RJ) is commonly consumed for its nutritional properties and it has been widely used in commercial medical products, health foods and cosmetics in many countries. Because of the high price of this product, sometimes RJ can be adulterated by adding other less expensive products, like drone brood (DB). Proper identification of both important products RJ and DB requires complete analysis and determination of major compounds in order to find precise descriptors for their accurate characterization. To investigate the effect of adulteration with DB, the chemical composition on mixtures of RJ and DB were analyzed. Seven RJ sample and seven DB samples were analyzed for water content, protein, fructose, glucose, sucrose, total sugars, pH, total acidity and electrical conductivity. In addition, these parameters were applied to mixtures of RJ and DB samples. All samples were collected from the experimental apiaries of Institute of Animal Science (IAS) and stored at -20 oC before analysis. Key words: Royal jelly, Drone brood, Bee brood, Chemical composition, Cluster analysis.
Seasonal Variation of Chemical Composition of Royal Jelly Produced in Thailand
A Study was conducted on the chemical composition of royal jelly produced by honeybe es (Apis mellifera) in Chiang Mai, Thailand. It was shown that seasonal variations had a moderating influence on the chemical composition of royal jelly, especially on carbohydrate and lipid contents, causing slight changes in protein and moisture contents but no alteration in ash content and pH value. The lipid mostly contained acidic polar compounds. The protein mostly contained a water-soluble fraction makeing up to 70To of the total protein, mainly having rather low molecular weights. As compared with other studies, royal jelly from various sources demonstrated similar chemical compositions.
Sugar profile and total proteins content of fresh royal jelly
… Animal Science and …, 2009
Royal jelly is a product on the summit of natural biosynthesis due to the combination of nutrients and specific substances contained. Water content makes up about two third of fresh royal jelly, and dry matter is composed of proteins, sugars and lipids in 90%. The main components of royal jelly are proteins, carbohydrates, lipids and minerals. The chemical composition of the royal jelly remains relatively constant when comparing between different colonies, bee breeds and variations of temperature. Sugar profile in royal jelly was determined on a HPLC system (SHIMADZU model) on an Altima Amino 100A column. Fructose content varied between 4,06 and 6,4%; glucose content between 5,07 and 8,2%. Relatively high content of sucrose was also noticed (0,8 and 3,6%). Disaccharides found in royal jelly samples (maltose and trehalose) were present in smaller amounts (mean of 0,3% for both). Total proteins content of royal jelly was determined according to Bradford method using a UV-VIS Spectrophotometer (Pharmaspech UV-1700, Shimadzu) and the results varied between 5,1 and 9 mg/ml for fresh royal jelly. One sample of lyophilized royal jelly had a high content of total proteins (19.8 mg/ml).