The Department of Food Sciences at the College of Agriculture at the University of Basra organized a seminar on the identification of active compounds and enzymes in the food of local queen bees and the study of its antioxidant potential. The seminar, delivered by graduate student Maha Dawood Salman and supervised by Professor Dr. Diaa Faleh Abdullah and Assistant Professor Maryam Abdul Bari Arabi, aimed to identify the active compounds and enzymes in the food of local queen bees and study its antioxidant potential. The workshop included collecting royal jelly samples from Basra, Baghdad, and Sulaymaniyah. The presence and concentration of 10-HAD were identified to determine the quality of the royal jelly. The chemical content, mineral elements, and pH values were then estimated. The active compounds in the royal jelly were qualitatively and quantitatively assessed. The basic sugars were identified using HPLC-IR, and its enzymatic activity was tested using diastase and invertase enzyme activity tests. The fatty acid content was studied using GC-MS, followed by FTIR spectroscopy to reveal the composition of the royal jelly. The bioactive peptide was identified using HPLC, then separated and purified using an ÄKTA Pur-25 device, and its amino acid content was analyzed. The antioxidant potential of royal jelly was assessed compared to synthetic antioxidants.
Department of Media and Government Communication / College of Agriculture