In this article we present a study of the variability of the concentration of 5-hydroxymethyl-2-furaldehyde (HMF) in natural royal jelly (RJ) as a function of its storage temperature (-18, 4, and 25 degrees C) and time (up to 9 months after harvesting). For this work HMF is evaluated using an RP-HPLC method we previously assessed. While all RJ samples stored at 4 and -18 degrees C always showed levels of HMF under the limit of detection (0.13 mg kg(-1))), samples kept at 25 degrees C showed an exponential increase in the concentration of HMF as a function of the storage time. This behavior and a number of desirable features of the analytical method used (ease of use in routine laboratories, availability of a complete validation protocol specifically developed for RJ, based on consolidated chemical knowledge) allow us to hypothesize the use of HMF as a possible, reliable freshness marker for RJ.

A possible freshness marker for royal jelly: Formation of 5-hydroxymethyl-2-furaldehyde as a function of storage temperature and time

Ciulu, M.;
2015-01-01

Abstract

In this article we present a study of the variability of the concentration of 5-hydroxymethyl-2-furaldehyde (HMF) in natural royal jelly (RJ) as a function of its storage temperature (-18, 4, and 25 degrees C) and time (up to 9 months after harvesting). For this work HMF is evaluated using an RP-HPLC method we previously assessed. While all RJ samples stored at 4 and -18 degrees C always showed levels of HMF under the limit of detection (0.13 mg kg(-1))), samples kept at 25 degrees C showed an exponential increase in the concentration of HMF as a function of the storage time. This behavior and a number of desirable features of the analytical method used (ease of use in routine laboratories, availability of a complete validation protocol specifically developed for RJ, based on consolidated chemical knowledge) allow us to hypothesize the use of HMF as a possible, reliable freshness marker for RJ.
2015
5-hydroxymethyl-2-furaldehyde
HMF
Maillard reaction
RP-HPLC
freshness marker
royal jelly
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1087556
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