Manuka Honey Components

Hydrogen peroxide is one of the components of honey; it gives honey most of its beneficial properties, but some types of honey...

The main antibacterial component in Manuka honey is the compound methylglyoxal, which is also present in most types of honey, but usually only in small amounts.

Manuka honey contains MG, which comes from the conversion of another compound called dihydroxyacetone, high concentrations of which are found in the nectar of Manuka flowers. It is believed that MG is responsible for giving Manuka honey its potency, and the high concentration of MG and the strength of its effect determine the true benefits of the hone

UMF™

Measures the three signature compounds that ensure Manuka Honey’s unique properties. It is the only independently certified and tested rating that requires it to be genuine, monofloral, and sourced & packed in New Zealand. Classifications of UMF depends on certain physical properties distinguishing manuka honey like liptospirine and methyl glyoxal. UMF classifications are in accordance with the efficiency of the desired NPA characteristics of honey.Usually honey is named with NPA ranging between 5 – 9.9 for +UMF5. And honey with NPA ranging between 10.0 – 14.9 to be classified +UMF10 and So on….

MGO®

MGO is methylgloxal, sometimes referred to as MG which is one of the most important effective components found in manuka honey. The number written beside MGO describes the amount in milligrams of the effective component found in each kilogram of honey. So that 500 MGO means that there are 500 mg of the effective component found in each kilogram of honey.

 

Manuka Honey Concentrations:

UMF™	MGO®
UMF 5+	MGO 83
UMF 10+	MGO 263
UMF 15+	MGO 514
UMF 20+	MGO 829
UMF 25+	MGO 1200
UMF 28+	MGO 1420

 

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25+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_25+.pdf

Certificates

20+ 

Certificates

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_20+.pdf

15+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_15+.pdf

Certificates

 

10+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_10+.pdf

Certificates

 

5+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_5+.pdf

Certificates

 

Manuka honey pollen under the microscope in the Mujezat Al Shifaa’s Laboratory

 

Physical properties of Manuka honey:

Manuka honey tends to be dark in color and has a consistency closer to cream than liquid. Its color varies according to the concentration of antibacterial agents in it and also according to the harvesting and age of the honey crop

It is a light-sensitive honey, so it is packaged in opaque containers. It has a floral aroma and a strong floral taste and tastes more like medicine than honey.

Manuka honey color measurement according to the (P fund) measurement which is Specific for determining the color of honey.

Some physical properties of manuka honey

Manuka honey tends to be dark in color and is as close to creamy as it is to the liquid.

It is a light sensitive honey so it is packing in dark container. It has a floral fragrance and a strong floral taste that more similer to medicine than normal honey.

Measure the color of manuka honey according to the (Pfund) scale for determining the honey color.

 

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