Original scientific paper

https://doi.org/10.1515/aiht-2015-66-2651

A suggestion for royal jelly specifications

Dimitrios Kanelis ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Chrysoula Tananaki ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Vasilis Liolios ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Maria Dimou ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Georgios Goras ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Maria Anna Rodopoulou ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Emmanuel Karazafiris ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece
Andreas Thrasyvoulou ; Laboratory of Apiculture & Sericulture, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece

Abstract

This article proposes guidelines for quality standards of royal jelly. The proposals are based on two sets of data; the first from our study of the factors that may affect the royal jelly’s chemical composition (protein and sugar supplementation of beehives) and the second on the analysis of a great number of samples from across Greece to establish natural variability of this product. We compared our findings with the adopted national limits, the proposals of the working group of the International Honey Commission (IHC), and the draft proposal of the International Organization of Standardization (ISO). The studied parameters included moisture, total proteins, sugars (fructose, glucose, sucrose, total sugars), and 10-hydroxy- 2-decenoic acid (10-HDA). Our results indicate that the limits for royal jelly in some countries should be amended and the proposals of the IHC and the ISO reviewed in view of recent data on variability. We believe that our proposals could be considered for setting global standards for royal jelly, as they incorporate national legislations, proposals of scientific groups, experimental data, and updated information.

Keywords

10-HDA; fructose; glucose; Greece; international guidelines; IHC; ISO; moisture; national standards; sucrose; sugar; total proteins

Hrčak ID:

149578

URI

https://hrcak.srce.hr/149578

Publication date:

16.12.2015.

Article data in other languages: croatian

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