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Carbohydr Res. 2012 Nov 1;361:7-11. doi: 10.1016/j.carres.2012.07.025. Epub 2012 Aug 8.

Studies on the formation of methylglyoxal from dihydroxyacetone in Manuka (Leptospermum scoparium) honey.

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1
Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.

Abstract

Dihydroxyacetone (DHA) and methylglyoxal (MGO) are unique carbohydrate metabolites of manuka honey. A method for the reliable quantification of DHA in honey samples was established, based on derivatization with o-phenylenediamine (OPD) and subsequent RP-HPLC with UV detection. The previously unknown reaction product of DHA and OPD was identified as 2-hydroxymethylquinoxaline by spectroscopic means. DHA was exclusively determined in 6 fresh manuka honeys originating directly from the beehive as well as 18 commercial manuka honey samples, ranging from 600 to 2700 mg/kg and 130 to 1600 mg/kg, respectively. The corresponding MGO contents varied from 50 to 250 mg/kg in fresh and 70 to 700 mg/kg in commercial manuka honey samples. A good linear correlation between DHA and MGO values in commercial manuka honeys was observed, resulting in a mean ratio of DHA to MGO of 2:1. In contrast to this, the DHA-to-MGO relation was much higher in fresh manuka honeys but approximated to a ratio of 2:1 while honey ripening. Heating experiments revealed that MGO formation based on thermal treatment as a consequence, for example, of caramelization in honey does not occur. DHA and MGO can serve as suitable unique quality parameter for manuka honey.

PMID:
22960208
DOI:
10.1016/j.carres.2012.07.025
[Indexed for MEDLINE]
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