Royal jelly (RJ) constitutes one of the most renowned products from beekeeping. It is secreted from the cephalic glandular system of young worker bees to feed the queen throughout her whole life and it is considered as the main responsible for the caste differentiation inside the beehive[1,2]. Many functional properties have been attributed to RJ and several biologically and pharmacologically active substances have been identified in its chemical composition[3,4]. Therefore, its commercial appeal has considerably grown in the last years and it can be nowadays considered as one of the most valuable nutraceutical products. One of the main aspects related to RJ quality is represented by freshness. Improper storage conditions may cause modifications on the chemical composition of RJ affecting its health-promoting properties and its economic value. For this reason, it is generally recommended to keep RJ refrigerated during storage[5]. Several studies have been dedicated to the identification of a freshness marker for RJ but many of the proposed parameters are influenced by a large number of factors and don’t fit for purpose[5]. In the past our research group developed and validated a rapid RP-HPLC method for the determination of 5-hydroxymethyl-2-furaldehyde (HMF) in RJ [6]. In this study, the evolution of HMF in RJ stored at different conditions (RT, 4 °C and -18 °C) was investigated. Our results suggest that HMF could be very useful to discriminate between spoiled and fresh samples. Moreover a very good correlation (R2=0.9791) between HMF content and RT storage time was observed. 1. R Krell, Value-added products from beekeeping, 1996, FAO Agricultural Service Bulletin no.124, Food and Agriculture Organization of the United Nations Rome, http://www.fao.org/docrep/w0076E/w0076E00.htm, accessed 26 June 2014 2. M Kamakura, Nature, 473, 478, 2011 3. M Viuda-Martos, Y Ruiz-Navajas, J Fernàndez-Lopéz, J Pérez-Alvaréz, Journal of Food Science, 73, R117-R124, 2008 4.MF Ramadan, A Al-Ghamdi, Journal of Functional Foods, 4, 39-52, 2012 5.E Marconi, MF Caboni, MC Messia, G Panfili, Journal of Agricultural and Food chemistry, 50, 2825-2829, 2002 6. M Ciulu, R Farre, I Floris, VM Nurchi, A Panzanelli, MI Pilo, N Spano, G Sanna, Analytical Methods, 5, 5010-5013, 2013

A study on the evolution of 5-hydroxymethyl-2-furaldehyde in royal jelly stored at different conditions / Marco Ciulu; Nadia Spano; Ignazio Floris; Pilo M; Angelo Panzanelli; Sanna G. - (2014). ((Intervento presentato al convegno 2nd International Conference on Analytical Chemistry – Analytical Chemistry for a Better Life tenutosi a Targoviste (ROMANIA) nel September 17th-21st, 2014.

A study on the evolution of 5-hydroxymethyl-2-furaldehyde in royal jelly stored at different conditions

SPANO, Nadia;PILO, Maria Itria;PANZANELLI, Angelo;SANNA, Gavino
2014

Abstract

Royal jelly (RJ) constitutes one of the most renowned products from beekeeping. It is secreted from the cephalic glandular system of young worker bees to feed the queen throughout her whole life and it is considered as the main responsible for the caste differentiation inside the beehive[1,2]. Many functional properties have been attributed to RJ and several biologically and pharmacologically active substances have been identified in its chemical composition[3,4]. Therefore, its commercial appeal has considerably grown in the last years and it can be nowadays considered as one of the most valuable nutraceutical products. One of the main aspects related to RJ quality is represented by freshness. Improper storage conditions may cause modifications on the chemical composition of RJ affecting its health-promoting properties and its economic value. For this reason, it is generally recommended to keep RJ refrigerated during storage[5]. Several studies have been dedicated to the identification of a freshness marker for RJ but many of the proposed parameters are influenced by a large number of factors and don’t fit for purpose[5]. In the past our research group developed and validated a rapid RP-HPLC method for the determination of 5-hydroxymethyl-2-furaldehyde (HMF) in RJ [6]. In this study, the evolution of HMF in RJ stored at different conditions (RT, 4 °C and -18 °C) was investigated. Our results suggest that HMF could be very useful to discriminate between spoiled and fresh samples. Moreover a very good correlation (R2=0.9791) between HMF content and RT storage time was observed. 1. R Krell, Value-added products from beekeeping, 1996, FAO Agricultural Service Bulletin no.124, Food and Agriculture Organization of the United Nations Rome, http://www.fao.org/docrep/w0076E/w0076E00.htm, accessed 26 June 2014 2. M Kamakura, Nature, 473, 478, 2011 3. M Viuda-Martos, Y Ruiz-Navajas, J Fernàndez-Lopéz, J Pérez-Alvaréz, Journal of Food Science, 73, R117-R124, 2008 4.MF Ramadan, A Al-Ghamdi, Journal of Functional Foods, 4, 39-52, 2012 5.E Marconi, MF Caboni, MC Messia, G Panfili, Journal of Agricultural and Food chemistry, 50, 2825-2829, 2002 6. M Ciulu, R Farre, I Floris, VM Nurchi, A Panzanelli, MI Pilo, N Spano, G Sanna, Analytical Methods, 5, 5010-5013, 2013
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/54802
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