Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Abstract

This study analysed some physicochemical and quality parameters of 176 royal jelly (RJ) samples from different regions of Türkiye, collected over different years and seasons. According to the obtained results, the moisture percentage varied between 47.36% and 69.58%, with no statistically significant differences seen across various seasons and areas (p>0.05). The average value of 10‐hydroxy‐2‐decenoic acid (10‐HDA), which varies according to factors such as season, region, and year, was determined to be 2.32%. It was also seen that this value was close to the international standard. The values of total acidity ranged from 28–58 mL 1N NaOH/100 g. Furthermore, statistical significance (p<0.001) was observed for the year‐region interaction in relation to 10‐HDA and total acidity. The pH measurement results for all samples confirmed the acidic nature of the samples and resulted in a range between 3.45 and 3.80. And the pH variability was also found to be statistically significant for years (p=0.002) and regions (p=0.011). Finally, the correlation analysis between moisture (%), 10‐HDA (%), total acidity, and pH revealed no statistically significant or strong differences. This comprehensive study, supported by statistical analyses, is thought to be a useful reference for future research on RJ.

Consumption of Citric Acid by Bees Promotes the Gland Development and Enhances Royal Jelly Quality

“…The solution was titrated with standard sodium hydroxide solution ( c = 0.1 mol/L) until it reached a pH of 8.3 at the endpoint. The acidity ( X 5) was calculated using the formula , where X 5 represents the acidity of the royal jelly, v 3 is the volume of standard sodium hydroxide solution consumed during titration, and c 2 is the concentration of the standard sodium hydroxide solution [ 34 ].…”