The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

Rogers, Karyne M.; Grainger, Megan N.C.; Manley‐Harris, Merilyn

doi:10.1021/jf404767b

Cited by 22 publications

(18 citation statements)

References 21 publications

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“…Further reasons for the possible misclassification of honeys as ‘adulterated’ may result from the improper storage of honey at high temperatures, that is, > 27·0°C (Rogers et al . ,b). Although in this study all honeys were stored at ~20°C, the possibility of higher storage temperatures prior to arrival at the laboratory cannot be excluded.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial properties and isotope investigations of South African honey

et al. 2014

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Aims The therapeutic potential of honey for the treatment of wound infections is well documented. However, South African (SA) honey has been poorly explored as an antimicrobial agent and given the well‐established antimicrobial properties of the indigenous plant species from SA, there is the potential that honey from this geographical region may exhibit noteworthy anti‐infective properties. In this study, the antimicrobial properties of 42 SA honey samples were determined. Methods and Results The minimum inhibitory concentration (MIC) agar dilution method was used to determine antimicrobial activity. The MICs of the honeys ranged from 6·25 to 50·00%. Samples 4‐(CITYMIX/WC), 12‐(BUSHVELD/KZN), 15‐(ONION/WC), 16‐(FYNBOS/WC), 17‐(AKMS/FS), 19‐(CITYMIX/FS), 41‐(INDIGENOUS/WC) and 52‐(SURBURBANGARDEN/WC) displayed broad‐spectrum antimicrobial activity. The physicochemical properties including pH, water content and stable isotope analysis (SIA) was analysed. The pH of the honeys ranged between 3·89 and 5·09. The SIA revealed strong overall trends between protein concentration and MIC suggesting close links with antimicrobial activity. Conclusion A number of SA honey samples tested have potential as an effective antimicrobial agent in wound healing. Significance and Impact of the Study The future of South Africa's market for medical grade and therapeutic honeys looks promising as the antimicrobial properties of the honeys have some superior activity.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial properties and isotope investigations of South African honey

et al. 2014

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“…Although the analysis of δ 13 C in honey and calculation of the proportion of C-4 sugars is useful for detecting adulteration by the addition of syrups, false positive results may occur if honey is produced naturally from C-4 plants 13 . High values of the non-peroxide activity (NPA >10+) and methylglyoxal (MGO >250 mg/kg) in New Zealand manuka honey can increase the possibilities of false positive results 14 . This limitation of the carbon isotope method can potentially be addressed via a comparison of the carbon isotope ratios of bulk honey to honey protein 7 .…”

Section: Introductionmentioning

confidence: 99%

Authenticity and geographic origin of global honeys determined using carbon isotope ratios and trace elements

Zhou

Taylor

Salouros

et al. 2018

Sci Rep

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Honey is the world’s third most adulterated food. The addition of cane sugar or corn syrup and the mislabelling of geographic origin are common fraudulent practices in honey markets. This study examined 100 honey samples from Australia (mainland and Tasmania) along with 18 other countries covering Africa, Asia, Europe, North America and Oceania. Carbon isotopic analyses of honey and protein showed that 27% of commercial honey samples tested were of questionable authenticity. The remaining 69 authentic samples were subject to trace element analysis for geographic determination. One-way ANOVA analysis showed a statistical difference (p < 0.05) in trace element concentrations of honey from Australian regions and different continents. Principal component analysis (PCA) and canonical discriminant analysis (CDA) coupled with C5.0 classification modelling of honey carbon isotopes and trace element concentrations showed distinct clusters according to their geographic origin. The C5.0 model revealed trace elements Sr, P, Mn and K can be used to differentiate honey according to its geographic origin. The findings show the common and prevalent issues of honey authenticity and the mislabelling of its geographic origin can be identified using a combination of stable carbon isotopes and trace element concentrations.

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“…Nuclear magnetic resonance (NMR) spectroscopy has been used to identify organic compounds in food samples, particularly liquids such as wines, fruit juices, and honeys [ 36 , 43 ]. For example, some Italian honeys were classified using NMR spectroscopy in combination with multivariate statistical tools [ 44 , 45 ], and the principal component analysis (PCA) of the NMR data has been used to determine the identity card of saccharides from floral source [ 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…When NMR spectroscopy is combined with chemometrics, overheating and the long storage condition of honey can be detected by monitoring specific markers, such as hydroxymethyl furfural (HMF) [ 26 ]. Also, 1 H-NMR profiling can solve the problem associated with false positive results observed during quality control testing of some markers in honey that is adulterated with sugar when the Association of Official Agricultural Chemists, AOAC 998.12 C4 sugar detection test is used [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

1H-NMR Profiling and Chemometric Analysis of Selected Honeys from South Africa, Zambia, and Slovakia

2018

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Honey is the natural sweet substance produced by honeybee from nectar or honeydew, exhibiting several nutritional and health benefits. It contains a complex mixture of compounds in different proportions, with sugars being the main component. The physicochemical characteristics of ten honeys were evaluated; represented by five, three, and two from South Africa, Slovakia, and Zambia, respectively. The range of values for the pH (3.75–4.38), electrical conductivity (99–659 µS/cm), and moisture content (14.2–17.7%) are within the recommended limits for quality honeys. 1H-NMR (Nuclear Magnetic Resonance) profiling of the honeys in D2O was determined, and the data were analysed by chemometrics. This method is fast, reproducible, and sample pre-treatment is not necessary. The 1H-NMR fingerprints of various chemical shift regions showed similarity or dissimilarity across geographical origins that are useful for identification, detection of adulteration, and quality control. The principal component analysis PCA and partial linear square discriminant analysis PLS-DA of the 1H-NMR profiles successively categorises the honeys into two chemically related groups. The R2 values are higher than the corresponding Q2 values for all samples, confirming the reliability of the model. Honeys in the same cluster contain similar metabolites and belong to the same botanic or floral origin.

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The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method

Cited by 22 publications

References 21 publications

Antimicrobial properties and isotope investigations of South African honey

Antimicrobial properties and isotope investigations of South African honey

Authenticity and geographic origin of global honeys determined using carbon isotope ratios and trace elements

1H-NMR Profiling and Chemometric Analysis of Selected Honeys from South Africa, Zambia, and Slovakia

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