Determination of Antioxidant Capacities with the Phenolic and Flavonoid Contents of Royal Jelly Mixtures

Abstract

Royal jelly, which is used in functional foods due to its antioxidant capacity, has started to be widely used. In this study, the antioxidant capacities and phenolic contents of royal jelly mixtures were determined. Total phenolic substance contents (TPC) of royal jelly mixtures were specified using the Folin-Ciocalteu procedure, total flavonoid substance contents (TFC) by aluminium chloride colourimetric method, phenolic compound contents with LC-MS/MS and antioxidant activity with 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay. TPC ranged from 0.6 to 38.2 mg GAE/100 g, and the mean value was determined as 11.08 mg GAE/100 g. TFC ranged from were ranged from 0.1 to 30.06 mg QE/100 g and a mean value of 9.2 mg QE/100 g, and DPPH ranged from 4.4 to 93.0 mg TE/mL and a mean value of 29.11 mg TE/mL. TPC, TFC and DPPH activities were highest in S6 and S7 samples, and lowest in S1 and S2 samples. Caffeic acid phenethyl ester was the highest yielding phenolic compound in all samples, and Luteolin was the lowest yielding compound. The highest phenolic compound contents were determined in the S6 and S7 samples. As a result, it has been observed that food products containing bee products are rich in phenolic contents and have high antioxidant properties. TPC, TFC, DPPH activity and phenolic contents were found to change as the type and ratio of bee products in the food changed.

Romanian Bee Product Analysis: Chemical Composition, Antimicrobial Activity, and Molecular Docking Insights

“…Moreover, the author noted that the chemical composition was characterised by the predominance of chrysin (246.5-5501.1 µg/L) and caffeic acid phenethyl ester (165.1-2431.6 µg/L), while ferulic acid epicatechin, even detected in moderate concentrations, was not the main compound. However, similar to our study, quercetin was detected in low concentrations [68]. These differences regarding the chemical composition of royal jelly are easy to understand when samples from different regions of the world are characterised.…”

“…The chemical variations from one sample to another were not noticeable. In contrast, Altun et al (2022) showed significant variations in the chemical composition of commercial royal jelly mixtures. Moreover, the author noted that the chemical composition was characterised by the predominance of chrysin (246.5-5501.1 µg/L) and caffeic acid phenethyl ester (165.1-2431.6 µg/L), while ferulic acid epicatechin, even detected in moderate concentrations, was not the main compound.…”