Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties

J. Atrott and T. Henle
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T. Henle: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: julia.atrott@chemie.tu-dresden.de

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S163-S165

Abstract: A perfect linear correlation was found for methylglyoxal levels in 61 samples of Manuka honey, ranging from 189 to 835 mg/kg, and the corresponding antibacterial activities of the samples, which were between 12.4% and 30.9% equivalent phenol concentration. This clearly underlines that methylglyoxal is the dominant bioactive compound in Manuka honey and above concentrations of around 150 mg/kg directly responsible for the characteristic antibacterial properties of Manuka honey. Methylglyoxal can be a suitable tool for labelling the unique bioactivity of Manuka honey.

Keywords: methylglyoxal; honey; bacteria; RP-HPLC; functional food (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:911-cjfs

DOI: 10.17221/911-CJFS

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