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Original scientific paper
https://doi.org/10.17508/CJFST.2019.11.2.18

Physicochemical characteristics of Croatian royal jelly

IVANA FLANJAK   ORCID icon orcid.org/0000-0003-4545-4228 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
LJILJANA PRIMORAC ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
ILIJANA VUKADIN ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
MARIN KOVAČIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
ZLATKO PUŠKADIJA ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
BLANKA BILIĆ RAJS ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

Fulltext: english, pdf (662 KB) pages 266-271 downloads: 323* cite
APA 6th Edition
FLANJAK, I., PRIMORAC, LJ., VUKADIN, I., KOVAČIĆ, M., PUŠKADIJA, Z. & BILIĆ RAJS, B. (2019). Physicochemical characteristics of Croatian royal jelly. Croatian journal of food science and technology, 11 (2), 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18
MLA 8th Edition
FLANJAK, IVANA, et al. "Physicochemical characteristics of Croatian royal jelly." Croatian journal of food science and technology, vol. 11, no. 2, 2019, pp. 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18. Accessed 27 Nov. 2021.
Chicago 17th Edition
FLANJAK, IVANA, LJILJANA PRIMORAC, ILIJANA VUKADIN, MARIN KOVAČIĆ, ZLATKO PUŠKADIJA and BLANKA BILIĆ RAJS. "Physicochemical characteristics of Croatian royal jelly." Croatian journal of food science and technology 11, no. 2 (2019): 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18
Harvard
FLANJAK, I., et al. (2019). 'Physicochemical characteristics of Croatian royal jelly', Croatian journal of food science and technology, 11(2), pp. 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18
Vancouver
FLANJAK I, PRIMORAC LJ, VUKADIN I, KOVAČIĆ M, PUŠKADIJA Z, BILIĆ RAJS B. Physicochemical characteristics of Croatian royal jelly. Croatian journal of food science and technology [Internet]. 2019 [cited 2021 November 27];11(2):266-271. https://doi.org/10.17508/CJFST.2019.11.2.18
IEEE
I. FLANJAK, LJ. PRIMORAC, I. VUKADIN, M. KOVAČIĆ, Z. PUŠKADIJA and B. BILIĆ RAJS, "Physicochemical characteristics of Croatian royal jelly", Croatian journal of food science and technology, vol.11, no. 2, pp. 266-271, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.2.18

Abstracts
Due to its high nutritive value, royal jelly usage is increasing, both in human nutrition in native form and as bioactive component in other products (dietary supplements, medicines). The database and regulations on royal jelly characteristics are established in several countries, but not in Croatia. Physicochemical characteristics: moisture, protein content, pH value, total acidity, carbohydrate composition and 10-HDA content in 13 Croatian royal jelly samples were determined with the aim of getting insight to quality of royal jelly produced in Croatia. The obtained results showed that regarding 10-HDA content, one of the most important quality parameter, all samples fulfilled the international standard for royal jelly specifications. Moisture of three samples was higher than prescribed (69.5%, 76.3% and 72.0%, respectively) while one sample had slightly lower protein content than minimum 11% prescribed in international standard. Sucrose content in two royal jelly samples was higher than 3%. Statistically significant correlations were obtained between moisture and protein content, 10-HDA and total acidity as well as between fructose and glucose content. The results of this study will contribute to creation the database of Croatian royal jelly physicochemical characteristics and thus help in setting the royal jelly quality criteria at national level.

Keywords
royal jelly; physicochemical characteristics; quality; authenticity; Croatia

Hrčak ID: 230441

URI
https://hrcak.srce.hr/230441

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