“…these methods are larger and could be due to loss of volatile compounds, besides water, during heating. These events were also observed by Garcia-Amoedo and Almeida-Muradian (2002), who analyzed royal jelly samples through different drying methods. According to Cecchi (2003), in the event of evaporation in oven at 100 °C until constant weight, a moisture overestimation can occur due to loss of volatile substances or decomposition reactions.…”