The oligosaccharide composition of some New Zealand honeys

The oligosaccharide fraction of samples of manuka (Leptospermum), heather (Calluna), clover (Trifolium) and beech honeydew (Nothofagus) honeys from New Zealand was separated from the monosaccharides and then analysed by high performance anion-exchange chromatography with pulsed amperometric detection (hpaec-pad). Significant oligosaccharide components of manuka honey were isomaltose (or maltulose), kojibiose, turanose (or gentiobiose), nigerose and maltose which was the major component. The composition of clover honey was identical to that of manuka, while heather honey differed from these two only because isomaltose was the major component. Beech honeydew honey was characterised by the complexity of the oligosaccharide composition. The trisaccharides melezitose and panose were the most abundant components. No differences were observed between the oligosaccharide compositions of manuka honeys which did or did not exhibit non-peroxide residual antibacterial activity. Manuka honey was shown to be derived from nectar and not honeydew as has been suggested.