Physicochemical analyses indicated to the quality control of royal jelly with honey

Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey q...

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Autores: Pamplona,Lucila Coelho, Azedo,Ricardo A. B., Oliveira,Karla Cristina L. S., Garcia-Amoedo,Luis Henrique, Almeida-Muradian,Ligia Bicudo de
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2004
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612004000400022
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400022
Access Level:acceso abierto
Palabra clave:honey
royal jelly
analysis
bee products
honey with royal jelly
quality control
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spelling Physicochemical analyses indicated to the quality control of royal jelly with honeyhoneyroyal jellyanalysisbee productshoney with royal jellyquality controlRoyal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to 0-30%RJ samples; the reducing sugar analysis was suitable to 0-20% RJ samples. Concerning moisture analysis the refractometric method is suitable to 0-10% RJ and the Infra Red method is suggested to be used for samples with more than 10% RJ. The methods for diastase activity, HMF, apparent sucrose and insoluble solids were inadequate for all samples with RJ. The presence of RJ in the samples was confirmed by the 10-HDA analyses.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2004-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400022Food Science and Technology v.24 n.4 2004reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612004000400022info:eu-repo/semantics/openAccessengPamplona,Lucila CoelhoAzedo,Ricardo A. B.Oliveira,Karla Cristina L. S.Garcia-Amoedo,Luis HenriqueAlmeida-Muradian,Ligia Bicudo de2005-03-09T00:00:00Zoai:scielo:S0101-20612004000400022Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2005-03-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical analyses indicated to the quality control of royal jelly with honey
title Physicochemical analyses indicated to the quality control of royal jelly with honey
spellingShingle Physicochemical analyses indicated to the quality control of royal jelly with honey
Pamplona,Lucila Coelho
honey
royal jelly
analysis
bee products
honey with royal jelly
quality control
title_short Physicochemical analyses indicated to the quality control of royal jelly with honey
title_full Physicochemical analyses indicated to the quality control of royal jelly with honey
title_fullStr Physicochemical analyses indicated to the quality control of royal jelly with honey
title_full_unstemmed Physicochemical analyses indicated to the quality control of royal jelly with honey
title_sort Physicochemical analyses indicated to the quality control of royal jelly with honey
dc.creator.none.fl_str_mv Pamplona,Lucila Coelho
Azedo,Ricardo A. B.
Oliveira,Karla Cristina L. S.
Garcia-Amoedo,Luis Henrique
Almeida-Muradian,Ligia Bicudo de
author Pamplona,Lucila Coelho
author_facet Pamplona,Lucila Coelho
Azedo,Ricardo A. B.
Oliveira,Karla Cristina L. S.
Garcia-Amoedo,Luis Henrique
Almeida-Muradian,Ligia Bicudo de
author_role author
author2 Azedo,Ricardo A. B.
Oliveira,Karla Cristina L. S.
Garcia-Amoedo,Luis Henrique
Almeida-Muradian,Ligia Bicudo de
author2_role author
author
author
author
dc.subject.por.fl_str_mv honey
royal jelly
analysis
bee products
honey with royal jelly
quality control
topic honey
royal jelly
analysis
bee products
honey with royal jelly
quality control
description Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to 0-30%RJ samples; the reducing sugar analysis was suitable to 0-20% RJ samples. Concerning moisture analysis the refractometric method is suitable to 0-10% RJ and the Infra Red method is suggested to be used for samples with more than 10% RJ. The methods for diastase activity, HMF, apparent sucrose and insoluble solids were inadequate for all samples with RJ. The presence of RJ in the samples was confirmed by the 10-HDA analyses.
publishDate 2004
dc.date.none.fl_str_mv 2004-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400022
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612004000400022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.24 n.4 2004
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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