Czech J. Food Sci., 2009, 27(10):S163-S165 | DOI: 10.17221/911-CJFS

Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties

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

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

Published: June 30, 2009  Show citation

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Atrott J, Henle T. Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties. CAAS Agricultural Journals. 2009;27(Special Issue 1):S163-165. doi: 10.17221/911-CJFS.
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