Physicochemical characteristics of local royal jelly produced in Al-Baha region, Saudi Arabia

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-hydroxydec-2-enoic acid (10-HAD) concentration. result physicochemical was varied from 61.70 % to76.80 moisture; 3.14 3.83 pH; 39.4 45.0 mL free acidity; 0.1 N NaOH/100 g; 571.60 745.80 µS/cm electrical conductivity (EC); 6.73% 13.27% crude protein Moreover, 10-HDA, fructose, glucose, sucrose, maltose, lactose content ranged 1.68% 6.36%, 2.51 5.71%, 0.00% 2.64%, 2.01% 0.00 0.69%, respectively. obtained results indicated that all matched standard Gulf Standardization Organization (GSO ISO 12824:2021) requirements in terms 10-HDA concentration, one most critical parameters. statistical analysis showed significant positive correlation (r=0.487, P < 0.01) between EC while negative sucrose (r=-0.825, 10HDA (r= -0.699, 0.01); fructose glucose shown be statistically (r=0.887). present will assist establishment standards jelly.