الفهرس 
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Abstract
This study was carried out in the Faculty of Agriculture, Ain Shams University, apiaries and in the Central Laboratory, Department of Biochemistry, Faculty of Agriculture, Ain Shams University. The study aimed to influencing the effect of feeding honey bee colonies with three plant extracts (stevia, moringa and coriander) as compared with honey solution and sugar syrup on the quality of royal jelly produced. The study also examined the quality assurance of royal jelly by measuring the physicochemical profile of pure royal jelly produced from honeybee colonies(own produced royal jelly) as compared with local produced royal jelly and imported royal jelly collected from Egyptian market. It also aimed to detect the fraud of royal jelly that adulterated by queens, workers and drones honeybee larvae. Also to detect and identify the microorganisms content (bacteria, fungi and yeasts) in royal jelly and to study the effect of storage period on the physicochemical of royal jelly. All of the aforementioned parameters could be useful to detect the frauds of tested royal jelly and establish standardization for royal jelly produced under Egyptian conditions by comparing the results with the world international standardization as well as comparing the results with local and imported royal jelly which Spread in the Egyptian markets. The obtained results could be summarized as follows:
6.1. Influence of food type with some plant extracts, honey syrup and plain sugar syrup on royal jelly production and physiochemical composition of royal jelly.
Feeding experiment was carried out for feeding honeybee colonies with three plant extracts (stevia rebaudiana, moringa oleifera, coriandrum sativum) in addition honey solution 67% and plain sugar syrup (1:1), which contained three month to study the effect of nutrition with alternatives on the rates of acceptance of queens cups and the quantity and quality of the royal jelly produced by conducting chemical analysis of its components. The results show that, the honeybee colonies fed
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SUMMARY
Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
on sativa extract, moringa and coriander were superior on honeybee colonies which fed on honey solution and sugar syrup in the ratio of successful queen cups and the amount of royal jelly produced. It also indicated that the composition of royal jelly varies according to the type of food introduced to honeybee colonies. The data also show that, the moisture content was high in royal jelly produced from the experimental honeybee colonies fed on honey syrup (70.0%), where it was the lowest in royal jelly produced from honeybee colonies that fed on stevia extract (60.20%). The highest value of total soluble sugar (T.S.S.) was in royal jelly produced from the colonies that fed on moringa extract (13%) and the lowest value was in royal jelly produced from the colonies that fed on honey syrup (5%). The highest value of total protein was obtained in royal jelly produced from honeybee colonies that fed on stevia extract (14.87%), meanwhile the lowest protein content was in royal jelly produced from honeybee colonies fed on plain sugar syrup (13.23%). The same result was obtained in the total lipids content of royal jelly. The royal jelly produced from honeybee colonies that fed on stevia and moringa extract had the highest value of free amino acids (3.00 and 3.00%), respectively, where the lowest value was in royal jelly produced from coriander extract, honey syrup and plain sugar syrup (2.00 , 2.00 and 2.00%), respectively. It also concluded that, royal jelly produced from honeybee colonies fed on coriander extract contained the lowest content of ash (0.5%), meanwhile, the highest value of ash was in royal jelly samples produced from the sugar syrup (3.66%).
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SUMMARY
Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
6.2. Quality assurance of royal jelly.
6.2.1. Physiochemical properties of pure royal jelly produced from experimental honeybee colonies, local royal jelly and imported royal jelly collected from Egyptian market.
The experiment was conducted to produce pure royal jelly from honeybee colonies during the citrus blooming season in citrus farm belong to faculty of agriculture Ain shams university in EL-Nobria region, Behira Governorate Egypt, to estimate the physiochemical properties of fine components of royal jelly as well as to establish standardization for royal jelly produced under Egyptian conditions by comparing the results with the world international standardization as well as comparing the results with local and imported royal jelly which spread in the Egyptian market.
6.2.1.1. Color measurement.
The pure royal jelly samples produced from honey bee colonies show more lightness than imported samples, since the (L-values) were 69.06, 65.62 and 67.98, for pure royal jelly produced from experimental honeybee colonies, local produced and imported royal jelly collected from Egyptian market, respectively. The Hue-value (color type) of pure royal jelly produced from honey bee colonies as well as the imported royal jelly samples were in yellow- greenish color shape since there Hue value were in the arrange of 117° to 124° which locate in the yellow - green color scale. The imported royal jelly samples showed more greenish shape than those produced from honey bee colonies. No difference was found in the saturation degree (chroma) of pure royal jelly produced from honey bee colonies and imported royal jelly samples, since the average chroma value was in the arrange 23.88 - 23.60. On the other side, all local produced royal jelly samples collected from Egyptian market showed less color saturation than pure royal jelly produced from honey bee colonies or imported royal jelly samples. The same trend was observed for the total color index (ΔE) on the tested royal jelly samples.
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SUMMARY
Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
6.2.1.2. Viscosity, PH and Total acidity of royal jelly.
The highest viscosity values (1134.00 mPa) was reported for the local produced samples collected from Egyptian market, followed by pure royal jelly samples produced from experimental honey bee colonies (1108.67 mPa), where the lowest viscosity values were recorded for the imported royal jelly collected from Egyptian market (978.67 mPa). The mean average of pH value of royal jelly sample were in the rang 3.40 to 4.30, where pH value of pure royal jelly produce from experimental honey bee colonies(own produced royal jelly) was more acidic (pH 3.40) than local royal jelly samples collected from Egyptian market (pH 3.80). Meanwhile the higher value of pH (4.30) was reported for the imported royal jelly collected from Egyptian market.
6.2.2. Chemical composition of royal jelly.
The data indicated that, the mean value of moisture in royal jelly samples was (55.06, 62.03 and 61.04 %); The percentage of T.S.S was (15.40, 15.80 and 14..40 %); the T.R.S value was (5.60, 6.40 and 5.20%); the percentage of protein content was (14.38, 12.08 and 9.94%); the percentage of free amino acids was (3.20, 2.60 and 2.40%); the percentage of lipids was (3.22, 6.00 and 5.00%); and Ash content (%) was 4.60, 2.62 and 0.91% in pure royal jelly produced from honeybee colonies(own produced royal jelly), local and imported royal jelly collected from Egyptian market, respectively.
The result showed that, pure royal jelly produced from experimental honeybee colonies recorded the highest content of total protein (14.38%) and free amino acids (3.20%), it also contained the lowest moisture rate (55.06%).
Royal jelly samples which analyzed by Dr. Lother Kroh in Institute of Food Chemistry, Berlin University of Technology, Berlin, Germany detected and identified five sugars in pure royal jelly samples produced from the experimental honeybee colonies and local produced
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Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
royal jelly which collected from the Egyptian market (glucose, fructose, turanose, sucrose and maltose), while in imported royal jelly samples that was collected from the Egyptian market the previous five sugars were identified in addition to isomaltose sugar, it also concluded that, the samples varied in their content of previous sugars content.
The own royal jelly sample (royal jelly produced from the experimental honeybee colonies) showed the highest 10-hydroxy-2-deconic acid (10-HAD) amount (41.81%) of the total fatty acid area, while the other local produced and imported sample collected from Egyptian markets showed amount of 10-HDA lower than that of all samples (21.20 and 21.19%), respectively.
The total phenolic compounds of royal jelly samples were found to be in range between 0.6 to 2.2 mg galic acid / mg royal jelly. The own produced royal jelly samples (pure royal jelly produced from honey bee colonies) showed the lowest total phenolic contend (0.6mg galic acid / mg royal jelly). Meanwhile local royal jelly sample collected from Egyptian market sample showed the highest total phenolic 2.2 mg galic acid / mg royal jelly. The imported royal jelly sample collected from Egyptian market detected total phenolic (1.6 mg galic acid / mg royal jelly).
6.3. Effect of storage period on chemical composition of royal jelly.
Storage period was studied on chemical composition of royal jelly, samples of royal jelly was produced from honeybee colonies fed on extracts of Sugar bush (Stevia rebaudiana). The samples were kept frozen at (-12ºC) and protected from light from the receiving time until the analysis procedure, they were analyzed fresh (0 time) and for 6 and 12 month. Results showed that, all the parameters of chemical composition tested were decreased by extending the storage period except in case lipids content it was increased by extending the storage period
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SUMMARY
Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
6.4. Detection of microorganisms (bacteria, fungi and yeasts) in royal jelly.
The data summarized that, four bacteria types (Clostridium botulinum, Bacillus cereus, Bacillus wakoensis and Micrococcus luteus), two fungi types (Aspergillus niger and Penicilliumspp) and one yeast types (Saccharomyces cerevisiae) were determined according to cultural, morphological and physiological characters. The frequency (%) of C. botulinum was (2.3, 2.5 and 1.8), B. cereus was (1.3, 1.4 and 0.9), B. wakoensis was (0.4, 0.6 and 0.5) and Micrococcus luteus was (1.8, 2.0 and 1.5%) for royal jelly produced from honeybee colonies(own produced royal jelly), local royal jelly and imported royal jelly samples collected from Egyptian market, respectively.
The data also summarized that Clostridium botulinum was the most frequency compared with other bacteria types, where the average of frequency was (1.8 – 2.5, 0.9 – 1.4, 0.4 – 0.6 and 1.5 – 2.0%) for C. botulinum, B. cereus, B.wakoensis and Micrococcus luteus, respectively. The percentage of frequency for A. niger fungus was (0.6, 0.9 and 0.5) and Penicillium sp. was (0.8, 1.0 and 0.7) for royal jelly produced from honeybee colonies, local royal jelly and imported royal jelly samples collected from Egyptian market, respectively. Meanwhile, Penicillium sp fungus was the most frequency compared with A. niger fungus. Regarding the yeasts, the percentage of frequency for Saccharomyces cerevisiae was (2.9, 2.1 and 1.8%) for pure royal jelly produced from honeybee colonies, local royal jelly and imported royal jelly samples collected from Egyptian market, respectively. The data also summarized that the S. cerevisiae was the most frequency in pure royal jelly produced from honeybee colonies followed by local royal jelly and imported royal jelly samples collected from Egyptian market, respectively.
None of the bacteria harmful to human health, such as the salmonella of typhoid and E-coli, causing dysentery and Shigella causing diarrhea disease in humans as well as Paenibacillus larvae larvae
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Zeinab Abu Zaid Ashour (2019), M.Sc., Fac. Agric., Ain Shams Univ.
bacteria, causing American foul brood in honeybee colonies was detected in tested royal jelly samples. the vast majority of microorganisms obtained in environmental colonies have shown that they are not harmful to human health according to the references and have no criminal effects except for the bacteria type clostridium botulism, which has side effects on humans (in the case of infants).
6.4. Detection of adulteration of royal jelly with honeybee larvae.
Our data summarized that, no heamocytes or oenocytes and any tissues of queens, workers and drones larvae of honeybees were found in tested pure royal jelly samples which produced from honey bee colonies in the experimental apiary (own produced royal jelly), for pure royal jelly samples which adulterated with queen, workers and drones larvae of honeybees, local produced royal jelly and imported royal jelly collected from Egyptian market as well as queens, workers and drones honeybee larvae oenocytoids, stellate cells, a spindle cells and proleucocytes were appeared in field of the tested slides. from the aforementioned results it can be concluded that, the appearance of blood cells (proleucocytes and stellate cell) depicted in bee larvae by optical microscope and electron microscope scanner in royal jelly samples, whether local or imported collected from Egyptian markets, while these cells appear did not in pure royal jelly samples collected from honey bee colonies. Suggesting the possibility of adulteration local or imported royal jelly samples collected from Egyptian market by Queen, worker and drones honeybee larvae.