Abstract:
Manuka honey is produced from the nectar of Leptospermum scoparium and is of high therapeutic and commercial value due to its non-peroxide antibacterial activity, known as unique Manuka factor (UMF). These properties are attributable to the presence of methylglyoxal (MGO), which is derived from the precursor molecule dihydroxyacetone (DHA) present in the plant nectar, and potentially other components such as phenolic compounds. Despite the therapeutic importance of Manuka honey, relatively little is known about how its molecular composition and the MGO concentration are affected by aging and storage conditions. Here we describe findings using mass spectrometry showing that honey contains a diverse array of small-molecule compounds and that these vary depending on floral origin and storage conditions. We also describe how MGO levels change as Manuka honey matures as well as other components that might be useful as floral markers of this honey.