Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium)
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Abstract
Manuka honey from New Zealand is known for its exceptional antibacterial activity, which is due to high amounts of the 1,2-dicarbonyl compound methylglyoxal (MGO). MGO in manuka honey is formed via non-enzymatic dehydration from dihydroxyacetone (DHA) during honey maturation. MGO and DHA are highly reactive substances, leading to a variety of unique chemical reactions. During Strecker reaction between proline and MGO, 2-acetyl-1-pyrroline (2-AP), an important aroma compound, is formed. Using liquid liquid extraction and gas chromatography-mass spectrometry analysis, 2-AP was identified unambiguously in manuka honey for the first time. Quantitation was carried out via external matrix calibration, using a synthetic 2-AP standard and artificial honey. The 2-AP concentration in 11 commercial samples of manuka honey ranged from 0.08 to 0.45 mg/kg. For manuka honey samples containing MGO in concentrations above 250 mg/kg, significantly higher amounts of 2-AP were found when compared to non-manuka honeys. When high amounts of MGO were artificially added to non-manuka multifloral honey, an increase of the 2-AP concentration from 0.07 to 0.40 mg/kg after 12 weeks of storage at 37 degrees C was observed, concomitant with a significant increase in the concentration of 5-hydroxymethylfurfural (HMF). No increase of 2-AP was found during storage at ambient temperature. 2-AP together with MGO can be a suitable parameter for the quality control of manuka honey.
Details
Original language | English |
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Pages (from-to) | 8488-8492 |
Number of pages | 5 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 63 |
Issue number | 38 |
Publication status | Published - 30 Sept 2015 |
Peer-reviewed | Yes |
External IDs
WOS | 000362243100016 |
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Scopus | 84942852444 |
Keywords
Keywords
- manuka honey, 2-acetyl-1-pyrroline, methylglyoxal, aroma, Maillard reaction, Strecker degradation, 5-hydroxymethylfurfural, METHYLGLYOXAL, QUANTIFICATION, HPLC