Factors influencing the quality of Royal jelly and its components: a review

Abstract

AbstractRoyal jelly (RJ) has various applications in cosmetics, health food, and apitherapy to treat chronic inflammation disorders. It is a milky white substance rich in proteins, carbohydrates, lipids, vitamins, and minerals. RJ acts as an antioxidant, anti–inflammatory, and antimicrobial agent, which helps in reducing inflammation and boosting immunity. This review provides an insight into the sensory and chemical analytical aspects of RJ, with a focus on water, 10–hydroxy–2–decenoic acid (10–HDA), protein, and sugar contents, as well as the national and international quality standards of major honey–producing countries. The chemical composition of RJ varies across locations due to external conditions, nectar sources, harvesting conditions, and honeybee species, which affect its quantity and quality. Despite having a consistent composition, the production of RJ per honeybee colony is influenced by environmental conditions, nectar source attributes, and mineral, vitamin, and amino acid content. Advanced analytical methods are required to accurately quantify the diverse ingredients of RJ, which are responsible for its biological and pharmacological effects. Understanding the intricacies of RJ is essential to unlock its therapeutic potential. Notably, apiculture research at the national level acts as sensitive bioindicators, emphasizing the global need for honeybee standards. This exploration contributes to understanding how external factors affect honeybee health and bee product quality.

Keywords

• Beekeeping
• environmental condition
• floral source
• honeybee species
• major royal jelly proteins
• sensory analysis