Variation in chemical composition of fresh and commercial Royal Jelly associated with international standards

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-25 DOI:10.1016/j.jfca.2024.107017

Yehya Z. Alattal, Abdulqader Y. Bazeyad, Ahmad A. Al Ghamdi

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引用次数: 0

Abstract

The chemical composition of fresh (local) and commercial (imported) Royal Jelly (RJ) from Saudi Arabia was investigated. 10-hydroxydec-2-enoic acid (10-HDA), protein content, sugar profile, moisture content, pH, free acidity, electric conductivity (EC), and macro and micro-minerals were analyzed in both RJ groups. Most samples and about 50 % of fresh RJ samples showed 10-HDA and protein content percentages lower or higher than the international standard limits. Differences were significant (p < 0.0001) between fresh and commercial RJ samples in all tested parameters except moisture content. Furthermore, 29 percent of the commercial samples did not pass the 10-HDA standard limits. On the other hand, lactose, a non-RJ sugar, was detected in two commercial samples indicating some contamination or adulteration of these samples. The minerals Zinc (Zn), Iron (Fe), Copper (Cu), Aluminum (Al), Manganese (Mn), Phosphorous (P), Potassium (K), Magnesium (Mg), Sodium (Na), and Calcium (Ca) were detected in all samples. Zinc (Zn), Iron (Fe), Potassium (K), Magnesium (Mg), and Sodium (Na) were significantly higher in fresh RJ samples (P < 0.05). Sodium, potassium, and phosphorus demonstrated significantly higher occurrence in fresh RJ samples from Saudi Arabia and might be good candidates for its characterization. Although 10-HDA and protein ratios are important parameters of RJ authenticity, the current standards of both parameters (ISO,12824:2016) should be updated to cover occurrence limits worldwide. Moreover, mineral analyses might be useful to characterize RJ's originality and explore RJ's adulteration.

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与国际标准相关的新鲜蜂王浆和商用蜂王浆化学成分的变化

研究了沙特阿拉伯新鲜（本地）和商业（进口）蜂王浆（RJ）的化学成分。分析了两组蜂王浆中的 10-羟基癸-2-烯酸（10-HDA）、蛋白质含量、糖含量、水分含量、pH 值、游离酸度、电导率（EC）以及宏量和微量矿物质。大多数样品和约 50% 的新鲜 RJ 样品的 10-HDA 和蛋白质含量百分比低于或高于国际标准限值。除水分含量外，新鲜 RJ 样品和商品 RJ 样品在所有测试参数上的差异都很明显（p < 0.0001）。此外，29% 的商业样品未通过 10-HDA 标准限值。另一方面，在两个商业样品中检测到了非 RJ 糖类--乳糖，这表明这些样品受到了污染或掺假。在所有样品中都检测到了矿物质锌（Zn）、铁（Fe）、铜（Cu）、铝（Al）、锰（Mn）、磷（P）、钾（K）、镁（Mg）、钠（Na）和钙（Ca）。新鲜 RJ 样品中锌（Zn）、铁（Fe）、钾（K）、镁（Mg）和钠（Na）的含量明显较高（P < 0.05）。在沙特阿拉伯的新鲜 RJ 样品中，钠、钾和磷的含量明显较高，可能是描述其特征的良好候选物质。虽然 10-HDA 和蛋白质比率是鉴别 RJ 真伪的重要参数，但这两个参数的现行标准（ISO,12824:2016）应予以更新，以涵盖世界各地的出现极限。此外，矿物分析可能有助于鉴定 RJ 的原产地和探索 RJ 的掺假情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.