Hydroxy fatty acid profiles of Bulgarian royal jelly: Geographical variation and compositional stability
Makaleler > Tam Makale · 2026
Yazarlar: Koycho Koev, Ekin VAROL, RALİTSA BALKANSKA, Banu YÜCEL
Applied Food Research, ESCI İndekslerine Giren Dergi, Uluslararası, Scopus, 2026, cilt 6, ss 102565-102565
DOI: 10.1016/j.afres.2026.102565
Özet
Bulgarian royal jelly has primarily been evaluated using physicochemical traits and 10-hydroxy-2-decenoic acid (10-HDA), whereas broader hydroxy fatty acid profiles remain less well characterized. This study assessed semi-quantitative profiles generated by gas chromatography-mass spectrometry (GC/MS) in 54 fresh royal jelly samples from five Bulgarian regions: Sofia (n = 25), Lovech (n = 10), Razgrad (n = 10), Varna (n = 5), and Veliko Tarnovo (n = 4). Components were identified by mass spectral library matching, and relative peak-area percentages were analyzed. Twenty-six analytes with complete data were tested using Kruskal-Wallis analysis, Benjamini-Hochberg false discovery rate (FDR) correction, and Holm-adjusted Mann-Whitney post hoc comparisons for findings retained after correction. Regional differences remained statistically supported for 13-hydroxytetradecanoic acid (H = 35.281, p < 0.0001, q = 0.000011, epsilon-squared = 0.638) and 10-hydroxydodecanoic acid (H = 16.213, p = 0.0027, q = 0.0357, epsilon-squared = 0.249). In contrast, 10-HDA showed no statistically supported regional difference after correction (H = 3.557, p = 0.469, q = 0.718). The resulting profile indicated selective regional variation in minor hydroxy fatty acids, while 10-HDA remained stable under the sampled conditions.