Master's Thesis at the University of Basrah Examines the Identification of Active Compounds and Enzymes in Local Royal Jelly
A master's thesis at the College of Agriculture at the University of Basrah examined the identification of active compounds and enzymes in local royal jelly and studied its antioxidant potential.
The thesis, presented by researcher Maha Dawood Salman, aimed to determine the quality of royal jelly by identifying the acid (10-HAD) and estimating its chemical content, mineral elements, and essential sugars using HPLC-IR. It also examined the enzyme activity (diacetase and invertase).
The study also included fatty acid analysis using GC-MS, FTIR spectroscopy, identification and purification of biopeptides using the ÄKTA Pur-25, and amino acid estimation. The results confirmed that local royal jelly possesses antioxidant properties that contribute to enhancing its nutritional value.
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