Table 1.
Physical properties and chemical composition of raw drone brood homogenate in comparison with the apilarnil product [17,34,35,36,37,38] as well as royal jelly [35,38,39,40].
| Characteristic | Quality Parameters | ||
|---|---|---|---|
| Raw Homogenate, Preserved Homogenate |
Lyophilizate (Apilarnil) | Fresh Royal Jelly | |
| Sensory properties | dense, cream-like liquid of yellow colour with characteristic odour | amorphous powder of beige to yellow colour with characteristic odour | creamy texture, odourless, but with a distinctive, bitter and tart taste |
| Solubility | sparingly soluble in water and ethanol practically insoluable in ether | dissolves well in ethyl alcohol, acetone and ether | |
| Chemical Composition [%] | |||
| Proteins | 7.2–10 | 9–12 | 14.6–18.3 |
| Carbohydrates | 6.9–8.0 | 6–17 | 8.5–10.8 |
| Lipids | 3.1–5 | 5–8 | 3–8 |
| Ash | 3.00 | 3.00 | 0.8–3.0 |
| Water content | 78.5 | 3.5 | 61.0–65.2 |
| Dry matter | 25–29 | 25–35 | 32.6 |
| pH | 5.5–7.5 | 4.5–6.5 | 3.8–4.0 |
| Acidity [M/l] | 0.7–1.10 | - | 3.7–4.4 |
| Conductivity [µS/cm] | 144.0–178.0 | - | 194.0–219.0 |