Abstract：
:The flavonoid components of New Zealand mānuka (Leptospermum scoparium) honey have been quantified in a series of 31 honeys of varying non-peroxide antibacterial activity to clarify discrepancies between previous studies reported in the literature. Total flavonoid content was 1.16 mg/100 g honey. The principal flavonoids present were pinobanksin, pinocembrin, luteolin and chrysin and together these represented 61% of the total flavonoid content. 1, 2-formyl-5-(2-methoxyphenyl)-pyrrole, which was weakly correlated with the non-peroxide antibacterial activity, was isolated from the flavonoid fraction and separately synthesised. 1 did not display inhibitory activity against Staphylococcus aureus in vitro and thus the origin of the correlation, which is still unknown, is not a direct contribution.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chan CW,Deadman BJ,Manley-Harris M,Wilkins AL,Alber DG,Harry Edoi
10.1016/j.foodchem.2013.04.092subject
Has Abstractpub_date
2013-12-01 00:00:00pages
1772-81issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00552-9journal_volume
141pub_type
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