Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties
J. Atrott, T. Henlehttps://doi.org/10.17221/911-CJFSCitation:Atrott J., Henle T. (2009): Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties. Czech J. Food Sci., 27: S163-S165.
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