Kinetics of the conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part II--Model systems

Abstract

The irreversible dehydration reaction of dihydroxyacetone (DHA) to methylglyoxal (MGO) in a honey model system has been examined to investigate the influence of added perturbant species on the reaction rate. The secondary amino acid proline, primary amino acids (alanine, lysine and serine), and iron, or combinations of these perturbants, were added to artificial honey with either DHA or MGO and stored at 20, 27 and 37°C. These systems were monitored over time. A 1:1 conversion of DHA to MGO was not observed in any system studied, including the control system with no added perturbants. Addition of proline to the matrix increased consumption of DHA but did not produce any more MGO than the control sample. Lysine and serine behaved similarly. Alanine enhanced the conversion of DHA to MGO and had the best efficiency of conversion of DHA to MGO for the amino acids studied. An iron II salt enhanced the conversion of DHA to MGO, even in the presence of proline.

Keywords: Artificial honey; Conversion; Dihydroxyacetone; Methylglyoxal; Model system; Mānuka.