A Possible Freshness Marker for Royal Jelly: Formation of 5-Hydroxymethyl-2-furaldehyde as a Function of Storage Temperature and Time.

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 °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… (More)
DOI: 10.1021/acs.jafc.5b00873

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