Work

Quantification of methyl glyoxal in New Zealand Mānuka honey and honey meads

Year: 2025

Type: article

Abstract: Mānuka honey is New Zealand's (NZ) most globally sought-after honey variety, due to the bioactive effects conferred by methyl glyoxal (MGO). Several NZ meaderies produce Mānuka mead, being a unique NZ product with significant marketing potential; however, it has not been explored in the scientific literature, and MGO has never been quantified in mead of any type. Thus, a versatile HPLC method for the quantification of MGO in both Mānuka mead and honey has been developed, optimised and validated. Two derivatising agents, pentafluorobenzyl hydroxylamine (PFBHA) and o -phenylenediamine were compared, with o -phenylenediamine showing better sensitivity in the mead matrix. To demonstrate the developed method, a survey of the MGO content of commercially available NZ meads was conducted. MGO was detected in four Mānuka meads, with quantifiable levels of 8.20–62.45 mg L −1 present in three samples; however, its presence may be a result of back sweetening with Mānuka honey. • Methyl glyoxal (MGO) quantified in mead for the first time. • Versatile method developed for quantification in both honey and mead matrices. • o -Phenylene diamine found to be a more sensitive derivatising agent than PFBHA. • MGO detected in half of the Mānuka meads tested – likely due to back sweetening.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.143697

Authors: Claire E. Webster, David Barker, Rebecca C. Deed, Lisa I. Pilkington

Institutions: University of Auckland, Te Pūnaha Matatini

Language: English

Topic: Bee Products Chemical Analysis

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930