Methylglyoxal binds to amines in honey matrix and 2′- methoxyacetophenone is released in gaseous form into the headspace on the heating of manuka honey

Reports on the thermal stability of manuka honey in terms of food processing have been few. This study investigated changes in nine characteristic chemicals of manuka honey during heating. Among these, methyl-glyoxal (MGO) and 2'-methoxyacetophenone (MAP) were significantly decreased by heating at 90 degrees C. To elucidate the mechanism for this decrease, artificial honey was prepared from sugars and water with MAP or MGO and then heated. The decrease of MGO was enhanced with c-proline, lysine, or arginine derivatives, accompanied by formation of 2-acetyl-1-pyrroline, MGO-derived lysine dimer, or argpyrimidine, respectively, suggesting that an amino-carbonyl reaction is one pathway for the loss of MGO. The decrease of MAP in the artificial honey depended on the volume of headspace in a vessel. MAP from heated manuka honey was also detected in the gas phase, indicating that MAP was vaporized. Heating could thus reduce the beneficial and/or signature molecules in honey.

Automated summary

Reports on the thermal stability of manuka honey in terms of food processing have been limited. This study found that heating resulted in significant decreases in MGO and MAP in manuka honey. The mechanism for the decrease in MGO involves an amino-carbonyl reaction, while the decrease in MAP is influenced by the volume of headspace in a vessel. Additionally, heating can cause signature molecules in honey to vaporize.