Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand manuka honey: Part I – Honey systems

Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand manuka honey: Part I – Honey systems

Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand manuka honey: Part I – Honey systems

The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated in manuka 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.

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