prikaz prve stranice dokumenta Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography
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Scientific paper - Original scientific paper
Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography
Croatian journal of food science and technology, 9 (2017), 2; 152-157. https://doi.org/10.17508/CJFST.2017.9.2.10
Flanjak, Ivana; Jakovljević, Martina; Kenjerić, Daniela; Cvijetić Stokanović, Milica; Primorac, Ljiljana; Bilić Rajs, Blanka

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Flanjak, I., Jakovljević, M., Kenjerić, D., Cvijetić Stokanović, M., Primorac, Lj. & Bilić Rajs, B. (2017). Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography. Croatian journal of food science and technology, 9. (2), 152-157. doi: 10.17508/CJFST.2017.9.2.10

Flanjak, Ivana, et al. "Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography." Croatian journal of food science and technology, vol. 9, no. 2, 2017, pp. 152-157. https://doi.org/10.17508/CJFST.2017.9.2.10

Flanjak, Ivana, Martina Jakovljević, Daniela Kenjerić, Milica Cvijetić Stokanović, Ljiljana Primorac and Blanka Bilić Rajs. "Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography." Croatian journal of food science and technology 9, no. 2 (2017): 152-157. https://doi.org/10.17508/CJFST.2017.9.2.10

Flanjak, I., et al. (2017) 'Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography', Croatian journal of food science and technology, 9(2), pp. 152-157. doi: 10.17508/CJFST.2017.9.2.10

Flanjak I, Jakovljević M, Kenjerić D, Cvijetić Stokanović M, Primorac Lj, Bilić Rajs B. Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography. Croatian journal of food science and technology [Internet]. 2017 December 20 [cited 2025 March 27];9(2):152-157. doi: 10.17508/CJFST.2017.9.2.10

I. Flanjak, M. Jakovljević, D. Kenjerić, M. Cvijetić Stokanović, Lj. Primorac and B. Bilić Rajs, "Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography", Croatian journal of food science and technology, vol. 9, no. 2, pp. 152-157, December 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:607847. [Accessed: 27 March 2025]

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Title (english)Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography
AuthorIvana Flanjak
AuthorMartina Jakovljević
AuthorDaniela Kenjerić
AuthorMilica Cvijetić Stokanović
AuthorLjiljana Primorac
AuthorBlanka Bilić Rajs
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Although health-promoting properties of royal jelly are known for many years, the absence of quality standards and methods prescribed for their determination leads to royal jelly adulteration. Royal jelly is a source of unique unsaturated fatty acid, (2E)-10-hydroxydec-2-enoic acid (10-HDA), and its content is considered as one of the freshness and authenticity parameter. In this study, high performance liquid chromatographic method (HPLC) with UV detection was validated and 10-HDA content in fresh royal jelly samples produced in Eastern Croatia was determined. The data about Croatian royal jelly are not available, therefore the results presented in this study could be considered as pioneer results for Croatian royal jelly characterization in respect of the 10-HDA. Method performance characteristics showed that the used method is fit for purpose. The content of 10-HDA in analysed samples varied from 1.56% up to 3.78%. According to the international recommendations for royal jelly quality, samples were fresh and authentic regarding 10-HDA content. Furthermore, the effect of packaging material on 10-HDA content was observed. Based on the obtained results, the conclusion was reached that if the samples were collected at the same time and frozen after collection, collection and storage of fresh royal jelly in glass and plastic containers had no effect on 10-HDA content.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 9, no. 2, pp. 152-157
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2017.9.2.10
URN:NBNurn:nbn:hr:109:607847
Publication2017-12-20
Document URLhttps://hrcak.srce.hr/191222
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 16:46:23