Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. However, there a lack information to standardize the limit properties Saudi Jelly for regulation. The aim this study investigate quality royal associated with international standard. Twelve fresh samples were analyzed moisture, pH value, total acidity, protein, carbohydrate composition, 10-hydroxyde...

Royal jelly, which is used in functional foods due to its antioxidant capacity, has started be widely used. In this study, the capacities and phenolic contents of royal jelly mixtures were determined. Total substance (TPC) specified using Folin-Ciocalteu procedure, total flavonoid (TFC) by aluminium chloride colourimetric method, compound with LC-MS/MS activity 2,2-diphenyl-1- picrylhydrazyl (D...