About Kate Milliken

April 12, 2017

Isolation by HPLC and characterisation of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey

Using HPLC a fraction of New Zealand manuka honey has been isolated, which gives rise to the non-peroxide antibacterial activity. This fraction proved to be methylglyoxal, a highly reactive precursor in the formation of advanced glycation endproducts (AGEs). Methylglyoxal concentrations in 49 manuka and 34 non-manuka honey samples were determined using a direct detection method […]

HONEY NEWS
April 12, 2017

How Honey Kills Bacteria

Due to a rise in resistance to antibiotics, honey is becoming increasingly valued for its antibacterial properties. To distinguish all bactericidal factors in high grade honey, a novel approach of successive neutralisation was adopted.   http://www.umf.org.nz/wp-content/myimages/2017/02/How-honey-kills-bacteria.pdf

HONEY NEWS
April 12, 2017

Accepted Manuka Speer 2014

  This study analyses pollen-identical pure manuka, kanuka, and a 3 Australian jelly bush honey for non-volatiles by UHPLC-PDA-4 MS/MS and also the volatiles by HS-PME-GC/MS. A chromatographic profile 5 matchup by means of characteristic marker compounds achieved a clear 6 discrimination between manuka, kanuka, and jelly bush honey.   http://www.umf.org.nz/wp-content/myimages/2016/11/Accepted-Manuka-Speer-2014.pdf

HONEY NEWS
April 12, 2017

Honey Authenticity: A Review

    Honey is in the only natural sweetener available in the world, which also is considered to be healthy for both old and young. Honey’s authenticity is defined by the Codex Alimentarius standard, the EU Honey Directive, and the Swiss Food Directive. The standards adhered to by the Codex and EU have recently been […]

HONEY NEWS
April 12, 2017

High pressure processing – Waikato

The effect of high pressure processing (HPP) on the kinetics of the conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) was examined in New Zealand mānuka honey and models thereof. Both fresh and stored Manuka honey were examined, as well as clover honey with DHA added and artificial honey with DHA added were exposed to nine […]

HONEY NEWS
April 12, 2017

Floral classification of honey using liquid chromatography diode array detection China 2013

A high performance liquid chromatography–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS) method for determining the floral origin of chaste honey and rape honey samples was firstly presented in this study. Kaempferol, morin and ferulic acid were all used as floral markers to decipher chaste honey from rape honey. Chromatographic fingerprinting at 270 nm and 360 nm could be used […]

HONEY NEWS
April 12, 2017

Fast and global authenticity screening of honeys using NMR french 2015

A new approach has been developed in an attempt to overcome the common adulterations and quality deviations in honey. Using proton-NMR profiling coupled to suitable quantification procedures and statistical models, analytical criteria were defined to check the legitimacy of both mono- and multi-floral honey. The data used in the analysis was a wide range of worldwide […]

HONEY NEWS
April 12, 2017

Dr Stephens – The factors responsible for UMF in Manuka honey

This study explores the variability of non-peroxide antibacterial component levels in manuka honey produced in New Zealand. The field analysis results, confirmed that there is a considerable variability in the honeys, and numerous reasonings were proposed and examined.   http://www.umf.org.nz/wp-content/myimages/2017/02/Dr-Stephens-The-factors-responsible-for-UMF-in-Manuka-honey.pdf  

HONEY NEWS
April 7, 2017

Corrigendum to First Paper on NPA_MGO correcting curve

Upon review of the date from the methylglyoxal concentrations by the derivatisation method (table 2), it was discovered that there was failure to apply a multiplication of 1.87. This is to take into account dilution caused by addition of derivatisation agent to the honey solution, as well as adjusting for the density of the methoxyl […]

HONEY NEWS
April 7, 2017

Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys

The quality of honey is based on the botanical and floral origin, as well as the chemical composition (Cherchi, Spaneeda, Tuberoso, and Cabras, 1994) and the price is based on its quality, and is therefore closely tied to origin (Andrade, Ferreres, & Amaral, 1997). Historically, the floral source of a certain honey is established by […]

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