Metylglyoxal Manuka Honey : Correlation with antibacterial properties.

The purpose of this research is research to understand more about the nature metylglioxal responsible for the antibacterial activity of manuka honey, to connect the content metylglyoxal the antibacterial properties of manuka honey.

Source of the 61 samples obtained from the manuka honey manuka honey with a variety of different ages, with the non- peroxide content varies. Research to measure the antibacterial activity of manuka honey is performed using the Honey Research Unit at the University of Waikato, New Zealand. The antibacterial activity was made by comparing the intensity of the concentration of phenol in water.

The result is a strong linear correlation was demonstrated between the content and antibacterial metylglyoxal strength. This shows metylglyoxal directly responsible for manuka honey antibacterial feature. The last statement that metylglyoxal is the dominant bioactive compound in Manuka honey, starting concentration of 150 mg / kg responsible for antibacterial properties of honey. 

Because of the limited sensitivity and inaccuracy of the test method, the data obtained from the comparison with the phenol concentration less than 10% should be considered properly. In addition, the results indicate a weak antibacterial activity, other factors such as polyphenols, organic acids or anonymous compounds contribute to non peroxide antibacterial properties of manuka honey.

In conclusion, metylglyoxal is an antibacterial compound that is widely available in manuka honey and directly responsible for its antibacterial activity. Metylglyoxal can be used as an apparatus suitable for labeling bioactivity of manuka honey on the market.