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Abstract
The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated
in mānuka 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. At 37°C, more MGO was lost at later
times in mānuka honey compared to DHA-doped-clover honey. Thirty-seven New Zealand
mānuka honeys and four clover honeys were analysed for various chemical and physical
properties; comparison of rate constants and these parameters identified some positive
correlations.