title: Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part I--Honey systems.
abstract: The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated in mānuka honeys and DHA-doped clover honeys stored between 4 and 37°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°C, more MGO was lost at later times in mānuka honey compared to DHA-doped-clover honey. Thirty-seven New Zealand mānuka honeys and four clover honeys were analysed for various chemical and physical properties; comparison of rate constants and these parameters identified some positive correlations.
authors.affiliation: Department of Chemistry, University of Waikato, Private Bag 3105, Hamilton, New Zealand.
authors.forename: Megan N C
authors.initials: MN
authors.lastname: Grainger
authors.affiliation: Department of Chemistry, University of Waikato, Private Bag 3105, Hamilton, New Zealand. Electronic address: manleyha@waikato.ac.nz.
authors.forename: Merilyn
authors.initials: M
authors.lastname: Manley-Harris
authors.affiliation: Department of Chemistry, University of Waikato, Private Bag 3105, Hamilton, New Zealand.
authors.forename: Joseph R
authors.initials: JR
authors.lastname: Lane
authors.affiliation: Department of Chemistry, University of Montana, Missoula, MT, USA.
authors.forename: Richard J
authors.initials: RJ
authors.lastname: Field
mesh_terms: D004098:Dihydroxyacetone / Q000737:chemistry*; D006722:Honey / Q000032:analysis*; D007700:Kinetics; D031649:Leptospermum / Q000737:chemistry*; D011765:Pyruvaldehyde / Q000737:chemistry*; D013696:Temperature
chemical_list: D011765:Pyruvaldehyde; D004098:Dihydroxyacetone
keywords: Conversion kinetics; Dihydroxyacetone; Methylglyoxal; Mānuka honey