Naslov
Physicochemical characterisation of royal jelly from northwestern Bosnia and Herzegovina

Autori
Oraščanin, Melisa ; Bektašević, Mejra ; Šertović, Edina ; Flanjak, Ivana ; Cvijetić-Stokanović, Milica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts / - Zagreb, 2022, 134-135

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
royal jelly ; physico-chemical characteristics ; Bosnia and Herzegovina

Sažetak
The consumption of royal jelly is increasing due to its unique chemical composition and high nutritional value. With the discovery of the main bioactive compounds, royal jelly takes a significant role in the food and pharmaceutical industry. One of the most important ingredients of royal jelly is 10-hydroxy-2-decenoic acid (10- HDA), which is specific only to royal jelly. Due to the season and geographical origin, there are differences in the quality of royal jelly. In this paper, ten samples of royal jelly were analyzed, which were collected from the area of northwestern Bosnia and Herzegovina. In addition to 10-hydroxy- 2-decenoic acid (10-HDA), physicochemical parameters were analyzed: pH value, total acidity, protein content, and antioxidant activity of royal jelly. The obtained results show that samples of royal jelly from the area of northwestern Bosnia and Herzegovina meet international standards for the specification of royal jelly with regard to the content of 10-HDA (from 2.19 to 3.65%) and other parameters for fresh and authentic samples. The examination of the antioxidant activity of royal jelly was performed by the DPPH and FRAP methods. The DPPH radical inhibition potential for the 10% solution ranged from 36.63 to 41.69%. Considering the established quality and very high antioxidant activity of the analyzed samples, they represent a significant potential for use in the development of functional products with pronounced nutritional and biological capacity. It is important to point out that this is the first study of royal jelly, as well as its physico- chemical characteristics, in Bosnia and Herzegovina and represents the beginning of further research, assessment and establishment of royal jelly quality criteria in this area.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA