Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand manuka honey: Part I - Honey systems

摘要

The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated in manuka honeys and DHA-doped clover honeys stored between 4 and 37 degrees C. Both the disappearance of DHA and appearance of MGO were confirmed as overall, first order reactions, albeit probably composites of multiple reactions. Increasing the storage temperature accelerated the rate of DHA loss and the initial rate of formation of MGO, but better conversion efficiency was observed at lower temperature. At 37 degrees C, more MGO was lost at later times in manuka honey compared to DHA-doped-clover honey. Thirty-seven New Zealand manuka honeys and four clover honeys were analysed for various chemical and physical properties; comparison of rate constants and these parameters identified some positive correlations. (C) 2016 Elsevier Ltd. All rights reserved.