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Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties

Author

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  • J. Atrott
  • T. Henle

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

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.

Suggested Citation

  • J. Atrott & T. Henle, 2009. "Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 163-165.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:911-cjfs
    DOI: 10.17221/911-CJFS
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    Cited by:

    1. Nesrine Feknous & Mahieddine Boumendjel, 2022. "Natural bioactive compounds of honey and their antimicrobial activity," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(3), pages 163-178.

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