The amount of phenolic compounds, superoxide dismutase and glucose oxidase in Frozen Royal Jelly

Royal Jelly, or bee’s milk, is a creamy product secreted by the hypo pharyngeal glands in the head of the young nurse worker bees primarily for developing and maintaining the queen bee [1]. It is partially soluble in water and highly acidic (pH 3.4–4.5) with a density of 1.1 g/ml. Royal jelly typically contains about 60-70% water, 12-15% proteins, 10-16% sugar, 3-6% fats, and 2-3% vitamins, salts, and including small amounts of many different amino acids, many trace minerals, some enzymes (supper oxide dismutase and glucose oxidase). It also includes a relatively high amount (5%) of fatty acids. In addition, phenolic compounds are commonly present in royal jelly as flavonoids [2]. Various phenolic compounds contribute to the functional properties of bee products, including their antioxidant, antimicrobial, antiviral, anti-inflammatory, antifungal, wound healing and cardioprotective activities [3]. Since most of the studies on RJ composition or properties are based on it being stored at hive temperature, there is a lack of knowledge about the quality of RJ when it keep in freezing temperature. In order to investigate the freshness of RJ, in this work, the quantity of flavonoids, 10-HAD, Superoxide dismutase (SOD) and Glucose oxidase is determined after keeping 1, 2 and 3 day in room temperature and 1 day, 1 week and 1 month in -5º C. Our results show that the chemical composition of fresh RJ changes with time. 10-HAD, DPPH, FRAP, SOD and Glucose oxidase decreased rapidly by freezing and each sample showed a significant difference compared to the others. All of mentioned parameters have significantly higher value in sample kept 24 h in room temperature.