Understanding the standards of royal jelly is essential for ensuring the quality, authenticity, and safety of this valuable bee product. Royal jelly, a nutrient-dense secretion produced by worker bees, is renowned for its health benefits and therapeutic properties. With increasing consumer demand, adhering to strict royal jelly quality standards—including composition, purity, and bioactive compound levels—is critical for both producers and buyers. This article delves into the definition, production methods, composition, quality tests, and international standards of royal jelly, providing a comprehensive overview for beekeepers, researchers, and health-conscious consumers.
Definition of Royal Jelly
Royal jelly is a milky to light yellow substance secreted by the hypopharyngeal glands of young worker bees (between days 5 to 15 of their life). It is the exclusive food of the queen bee throughout her life, while worker bees consume it only during the first three days of their life. This special diet results in the queen’s longer lifespan and larger size.
Production Method
In industrial beekeeping, by artificially rearing queen bees and placing larvae in queen cups, bees secrete royal jelly. The jelly is harvested from the cells using a special spatula after 72 hours.
Composition and Characteristics
The components and their approximate percentages in royal jelly are listed in the table.
| Component | Approximate Percentage | Characteristic |
| Water | 60-70% | High moisture |
| Protein | 9-18% | Includes MRJPs (Major royal jelly proteins) |
| Carbohydrate | 7-18% | Glucose and fructose |
| Fat | 3-6% | HAD-10, rare fatty acids |
| Minerals | 0.8-3% | Potassium, iron, calcium, and magnesium |
| Vitamins | <1% | B1, B2, C, B6, and E |
Quality Tests
10-HDA (10-Hydroxy-2-decenoic acid) is an unsaturated fatty acid with a ten-carbon chain found exclusively in royal jelly. The level of this bioactive compound is one of the main criteria for determining the quality and authenticity of royal jelly. However, other tests listed in the table are also essential for identifying genuine royal jelly.
| Test | Purpose |
| HPLC for 10-HDA | Determining purity and authenticity (above 1.4% indicates authenticity) |
| Total protein | Measuring protein content |
| pH | Normal range is between 3.6 to 4.2 |
| Light microscopy | Checking uniformity |
| Antioxidant (DPPH test) | Evaluating anticancer property |
Existing Standards of royal jelly
Includes international standard ISO 12824:2016 for royal jelly main compounds, Codex Alimentarius (FAO/WHO), and the Iranian national standard No. 18385 on physicochemical properties and tests.
- Benefits and Therapeutic Effects of Royal Jelly
| Effect | Scientific Explanation |
| Anti-inflammatory | Inhibiting cytokines |
| Immune system booster | Stimulating lymphocyte production |
| Anti-aging | Reducing oxidative stress |
| Improving fertility | Increasing sperm and ovulation |
| Anticancer | Apoptosis of tumor cells (animal studies) |
| Lowering cholesterol and blood sugar | Inhibiting glucose absorption and cholesterol synthesis |
| Enhancing memory | Increasing neurogenesis in the hippocampus (animal studies) |
Disadvantages and Limitations
Disadvantages include severe allergic reactions due to allergenic proteins, rapid spoilage because of high moisture requiring cold storage, and its strong, unpleasant taste for some individuals.
Common Adulterations and Methods of Detecting Genuine Royal Jelly
| Type of Adulteration | Detection Method |
| Addition of starch or flour | Iodine test |
| Dilution with water | Moisture over 70% and abnormal pH |
| Chinese or industrial jelly | 10-HDA less than 1.4% |
| Artificial coloring | UV and GC-MS analysis |
Applications and Methods of Consumption
| Method | Dosage | Description |
| Sublingual | 300–1000 mg per day | Fast absorption, most effective method |
| With honey | 1 g per day with honey | Masks taste and increases shelf-life |
| Dried gelatin capsule | 300–500 mg | More stable, suitable as a supplement |
| Skin mask | Mixed with natural honey or aloe vera gel | For rejuvenation and acne treatment |
Storage Conditions and Spoilage
Royal jelly is highly sensitive and should be stored at 0 to 5°C or frozen. Its high moisture and water activity cause rapid spoilage. Freeze-drying (lyophilization) is an effective method to extend its shelf life.
References
- Ramadan MF, Al-Ghamdi A. Bioactive compounds and health-promoting properties of royal jelly: A review. J Funct Foods. 2012;4(1):39–52.
- Isidorov VA, Bagan R, Bakier S, Swiecicka I. Royal jelly: chemical composition and biological activity. J Sci Food Agric. 2020;100(1):1–12.
- Pasupuleti VR, Sammugam L, Ramesh N, Gan SH. Honey, propolis, and royal jelly: A comprehensive review of their biological actions and health benefits. Oxid Med Cell Longev. 2017;2017:1259510.
- Tamura S, et al. Effects of royal jelly on neurogenesis in the hippocampus of adult mice. Biosci Biotechnol Biochem. 2009;73(5):1211–1216.
- Silici S, et al. The effect of royal jelly on liver damage induced by paracetamol in mice. J Ethnopharmacol. 2009;123(1):109–112.
- Karaca T, et al. Royal jelly modulates reproductive parameters in male rats. Andrologia. 2013;45(5):265–271.
- ISO 12824:2016. Royal Jelly – Specifications. International Organization for Standardization.
- INSO 18385. Royal jelly – Characteristics and test methods. Institute of Standards and Industrial Research of Iran.
