Determination of Sugar Composition of Bingöl Royal Jelly by High Pressure Liquid Chromatography - Refractive Index Detector (HPLC-RID)

Yıl 2025, Cilt: 5 Sayı: 1, 8 - 14, 30.06.2025

Ebubekir İzol , Davut Karahan , Esma Kayaoğlu

Öz

Royal jelly is a very important natural product secreted from the upper jaw and throat glands of 5-10-day-old worker bees to feed the queen and larvae and can be white or cream colored. It is also an important functional food that is widely consumed and known to be good for many diseases. For this reason, it should be determined that quality parameters are met in its consumption and that it is free from counterfeiting and adulteration. One of the significant components of royal jelly is carbohydrates. It is very important to determine the amount of sugar content with reliable and sensitive methods and technologies.
In this study, four different sugar contents of royal jelly obtained from Bingöl province were determined by High Pressure Liquid Chromatography - Refractive Index Detector (HPLC-RID) technology. Fructose (m/m) 4.87 ± 0.76, glucose (m/m) 6.13 ± 0.81, sucrose (m/m) 1.13 ± 0.57, and maltose (m/m) 0.32 ± 0.80 were determined. It was determined that the values found were in accordance with the royal jelly sugar content values in the Turkish Food Codex Bee Products Communiqué. It is important to carry out these analyses regularly, especially for royal jelly, which is a functional food, to be free from imitation, adulteration and counterfeiting.

Anahtar Kelimeler

Royal Jelly, HPLC-RID, Sugar

Kaynakça

• [1] Hassanyar, A. K., Huang, J., Nie, H., Li, Z., Hussain, M., et al. (2023). The association between the hypopharyngeal glands and the molecular mechanism which honey bees secrete royal jelly. Journal of Apicultural Research, 62(3), 225-235. https://doi.org/10.1080/00218839.2023.2241611
• [2] Mohammed, G. I. (2023). Royal jelly as larval food for honey bees (pp. 67–82). Bentham Science Publishers eBooks. https://doi.org/10.2174/9789815079128112010005
• [3] İzol, E., Yılmaz, M. A., & Gülçin, İ. (2025). Chemical characterization by chromatography techniques and comprehensive biological activities of Artvin bee products. ChemistrySelect, 10(18), e202501545. https://doi.org/10.1002/slct.202501545
• [4] Oršolić, N., Jazvinšćak Jembrek, M., et al. (2024). Royal jelly: Biological action and health benefits. International Journal of Molecular Sciences, 25(11), 6023.
• [5] Kocot, J., Kiełczykowska, M., Luchowska-Kocot, D., Kurzepa, J., Musik, I., et al. (2018). Antioxidant potential of propolis, bee pollen, and royal jelly: Possible medical application. Oxidative Medicine and Cellular Longevity, 2018, 7074209. https://doi.org/10.1155/2018/7074209
• [6] Melliou, E., & Chinou, I. (2014). Chemistry and bioactivities of royal jelly (Vol. 43, pp. 261–290). Elsevier. https://doi.org/10.1016/B978-0-444-63430-6.00008-4
• [7] Yükünç, G. O. (2020). Royal jelly: Proteins and peptides. Journal of Apitherapy and Nature, 2(2), 59–70. https://doi.org/10.35206/JAN.679534
• [8] Botezan, S., Baci, G. M., Bagameri, L., Pașca, C., Dezmirean, D. S., et al. (2023). Current status of the bioactive properties of royal jelly: A comprehensive review with a focus on its anticancer, anti-inflammatory, and antioxidant effects. Molecules, 28(3), 1510.
• [9] Strant, M., Yücel, B., Topal, E., Puscasu, A. M., Margaoan, R., Varadi, A., et al. (2019). Use of royal jelly as functional food on human and animal health. Hayvansal Üretim, 60(2), 131-144.
• [10] Alu’datt, M. H., Al-u’datt, D., Rababah, T., Gammoh, S., Alrosan, M., et al. (2024). Recent research directions on functional royal jelly: Highlights prospects in food, nutraceutical, and pharmacological industries. Critical Reviews in Food Science and Nutrition, 1–14. https://doi.org/10.1080/10408398.2024.2418892
• [11] El-Guendouz, S., Lyoussi, B., Miguel, M. G., et al. (2020). Insight into the chemical composition and biological properties of Mediterranean royal jelly. Journal of Apicultural Research, 59(5), 890–909. https://doi.org/10.1080/00218839.2020.1744241
• [12] Ahmad, S., Campos, M. G. N., Fratini, F., Altaye, S. Z., Li, J., et al. (2020). New insights into the biological and pharmaceutical properties of royal jelly. International Journal of Molecular Sciences, 21(2), 382. https://doi.org/10.3390/IJMS21020382
• [13] Altaye, S. Z., Meng, L., Lu, Y., Li, J., et al. (2019). The emerging proteomic research facilitates in-depth understanding of the biology of honeybees. International Journal of Molecular Sciences, 20(17), 4252.
• [14] Feng, M., Fang, Y., Han, B., Xu, X., Fan, P., Hao, Y., et al. (2015). In-depth N-glycosylation reveals species-specific modifications and functions of the royal jelly protein from western (Apis mellifera) and eastern honeybees (Apis cerana). Journal of Proteome Research, 14(12), 5327-5340.
• [15] Maghsoudlou, A., Sadeghi Mahoonak, A., Mohebodini, H., Toldrá Vilardell, F., et al. (2019). Royal jelly: Chemistry, storage and bioactivities. Journal of Food Science and Nutrition, 68(5), 951-960.
• [16] Guo, J., Wang, Z., Chen, Y., Cao, J., Tian, W., Ma, B., Dong, Y., et al. (2021). Active components and biological functions of royal jelly. Journal of Functional Foods, 82, 104514.
• [17] Feng, M., Fang, Y., Han, B., Xu, X., Fan, P., Hao, Y., et al. (2015). In-depth N-glycosylation reveals species-specific modifications and functions of the royal jelly protein from western (Apis mellifera) and eastern honeybees (Apis cerana). Journal of Proteome Research, 14(12), 5327-5340.
• [18] Xue, X., Wu, L., Wang, K., et al. (2017). Chemical composition of royal jelly. In Bee Products - Chemical and Biological Properties (pp. 181-190).
• [19] Oldroyd, B. P., Reid, R. J., Ashe, A., Remnant, E. J., et al. (2024). Honey bees, royal jelly, epigenetics. Elsevier BV. https://doi.org/10.1016/b978-0-443-21477-6.00023-7
• [20] Buttstedt, A., Ihling, C. H., Pietzsch, M., Moritz, R. F., et al. (2016). Royalactin is not a royal making of a queen. Nature, 537(7621), E10-E12.
• [21] İzol, E. (2023). Bazı Arı Ürünlerinin (Bal, Polen, Propolis, Arı Sütü ve Arı Ekmeği) LC-MS/MS ile Sekonder Metabolitlerinin ve Biyolojik Aktivitelerinin Belirlenmesi. Doktora tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.
• [22] Kanelis, D., Liolios, V., Rodopoulou, M. A., Papadopoulou, F., Tananaki, C., et al. (2024). Production and quality characteristics of royal jelly in relation to available natural food resources. Resources, 13(4), 55.
• [23] İzol, E. (2024). “Glucose and Fructose in Food Safety” In Food Safety, ed. Arıcan Y.E., Osmanoğlu E.H., Nobel Tıp Kitabevleri, 441-457. ISBN: 9786053358787. https://doi.org/10.69860/nobel.9786053358787
• [24] Collazo, N., Carpena, M., Nuñez-Estevez, B., Otero, P., Simal-Gandara, J., Prieto, M. A., et al. (2021). Health promoting properties of bee royal jelly: Food of the queens. Nutrients, 13(2), 543.
• [25] İzol, E. (2023). “Phytochemicals in Honey and Health Effects”, In Honeybees, Plants and Health, ed. Koçyiğit M., İzol E., Haspolat Y.K., Orient Publications, 85-96. ISBN : 978-625-6598-03-4. https://l24.im/14TQj
• [26] Sesta, G. (2006). Determination of sugars in royal jelly by HPLC. Apidologie, 37(1), 84-90.
• [27] Tu, X., Wu, S., Liu, W., Gao, Z., Huang, S., Chen, W., et al. (2018). Sugaring-out assisted liquid-liquid extraction combined with high-performance liquid chromatography-fluorescence detection for the determination of bisphenol A and bisphenol B in royal jelly. Food Analytical Methods, 12, 705-711.
• [28] Demir, N., & İzol, E. (2024). “Significant Parameters in Honey Safety” In Food Safety, ed. Arıcan Y.E., Osmanoğlu E.H., Nobel Tıp Kitabevleri, 433-440. ISBN: 9786053358787. https://doi.org/10.69860/nobel.9786053358787
• [29] Popescu, O., Mărghitaș, L. A., Bobiș, O., Stanciu, O., Bonta, V., Moise, A., & Dezmirean, D. (2009). Sugar profile and total proteins content of fresh royal jelly.
• [30] Karahan, D., Yurt, B., & Güven, E. Ç. (2023). Investigation of the effect of creamed honey production process on the sugar profile of honey. Türk Doğa ve Fen Dergisi, 12(2), 76-81.
• [31] Balkanska, R., & Kashamov, B. (2011). Composition and Physico-Chemical properties of lyophilizet royal jelly. Uludağ Arıcılık Dergisi, 11(4), 114-117.
• [32] Šimúth, J. (2001). Some properties of the main protein of honeybee (Apis mellifera) royal jelly. Apidologie, 32(1), 69-80.
• [33] Sabatini, A. G., Marcazzan, G. L., Caboni, M. F., Bogdanov, S., & Almeida-Muradian, L. D. (2009). Quality and standardisation of royal jelly. Journal of ApiProduct and ApiMedical Science, 1(1), 1-6.