Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar

Liu, Yongqiang; Rose, Kenneth N.; DaSilva, Nicholas A.; Johnson, Shelby L.; Seeram, Navindra P.

doi:10.1021/acs.jafc.7b01969

Cited by 24 publications

(23 citation statements)

References 23 publications

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“…The identified compounds are summarized in Table . From results presented in Table and Figure a, indicate that phenolic acids and lignans were the major polyphenols present in maple syrup, which were also previously reported in the literature (Liu et al, ; St‐Pierre et al, ). All three syrup samples were determined to contain 17 compounds in common; however, four additional phenolic compounds (Peaks 1, 4, 5, and 7) were identified in MS + RBX (Figure c and Table ).…”

Section: Resultssupporting

confidence: 85%

“…highlights the ESI (−) chromatogram of ethyl acetate extracted maple syrup (MS, control; Figure 2a), syrup with SBX (MS + SBX; Figure 2b) and with red maple bark extract (MS + RBX, Figure 2c). Polyphenolic compounds were identified based on their mass spectra and HPLC (UV-vis at 270 nm) results, and compared with the available mass spectra data reported in literature on maple products(Geoffroy, Meda, et al, 2017;Liu, Rose, DaSilva, Johnson, & Seeram, 2017;St-Pierre et al, 2014). The identified compounds are summarized in…”

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confidence: 99%

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Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Bhatta

Ratti

Stevanović

2019

J Food Process Engineering

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The aim of this research was to develop a natural food ingredient based on maple sugar powders (MSP) enriched in polyphenols. By incorporating 0.01% (wt/vol) of hot water extract (hot water extraction: 90°C and 1 hr; bark/water, 1/10 wt/vol) from sugar and red maple bark into substandard quality maple syrup, the latter was enriched by 13–20% in total phenolic content (TPC). The mixtures (syrup and extracts) were dehydrated using freeze‐drying (FD: at −36°C for 15 hr and subsequently at 30°C for 10 hr) or vacuum double‐drum drying (VDD: at 80°C and 660 Torr) to obtain the powders. Influence of drying processes on TPC, antioxidant capacity, and physical properties of powders was studied. Both drying processes caused a decrease in TPC and antioxidant capacity of MSP. Nevertheless, bark extracts contributed to higher TPC (8–10%) and antioxidant capacity (>40%) compared to control MSP. The moisture content of VDD powders (0.63–0.71%, dry basis) was significantly lower than that of FD powders (4.10–4.40%, dry basis). MSP produced by FD were amorphous and those produced by VDD crystalline. FD powders had instant‐like properties (dissolution time of 12–13 s), whereas those produced by VDD were less cohesive (Hausner ratio, 1.13–1.21), with excellent flowability. Practical Applications Consumers are increasingly attracted by natural food products. Canada is the world major producer of maple syrup, a nutritious natural sweetener exclusively obtained from maple trees sap. Unfortunately, a “very dark” color syrup is accumulated as surplus in large quantity in Canada as it is considered of substandard quality. In this research, freeze‐drying (FD) and vacuum double‐drum drying (VDD) techniques were studied to produce maple sugar powders (MSP) from this substandard surplus syrup. This syrup was additionally enriched in polyphenols by adding hot water extracts from maple barks. The obtained polyphenol‐enriched MSP have shown interesting qualities for application as natural sweeteners, such as free flowing or instant‐like powder. Our results indicate that FD and VDD are suitable techniques for substandard syrup conversion into value‐added maple product. MSPs have a huge potential of application as natural food ingredients of instant drinks, cereal mix, cookies, and energy bars.

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Section: Resultssupporting

confidence: 85%

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confidence: 99%

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Bhatta

Ratti

Stevanović

2019

J Food Process Engineering

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“…38 Maple sugar was found to contain 30 phenolic compounds that were primarily lignins. 39 Agave was characterized for total phenolic content and antioxidant activity, and non-polar constituents were identified using gas chromatography with mass spectroscopy. 40 The agave characterisation showed higher antioxidant activity in the methanol extract, although no phenolic components were identified in this extract.…”

Section: Characterization Of Phenolic Compounds By Hplcmentioning

confidence: 99%

Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners

et al. 2020

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BACKGROUND: Knowledge of the bioactive content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilisation as a food source. Total phenolic content (TPC), phenolics evaluated by high-performance liquid chromatography, antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen radical absorbance capacity (ORAC), as well as colour of high-fructose corn syrup (HFCS), corn, honey, maple, agave, rice and grain sorghum syrups, were compared to 10 commercial sweet sorghum syrups. RESULTS: Sweet sorghum syrups contained markedly higher (P ≤ 0.05) TPC (6471 ± 1823 mg L −1) compared to the other syrups (596 ± 497 mg L −1). HFCS, corn, white grain sorghum and rice syrups had negligible and low DPPH radical scavenging activities and ORAC values, respectively. DPPH activities, ORAC and colour values of the sweet sorghum syrups were also markedly (P ≤ 0.05) higher than other syrups and highly related. The predominant phenolic components identified in sweet sorghum syrups were phenolic acids. Ellagic acid and protocatechuic acid were found in sorghum syrups ranging in concentration from 335-1177 and 53-485 ∼g g −1 , respectively. Sinapic acid was detected in several sorghum syrups, ranging in concentrations between 21 and 3654 ∼g g −1. CONCLUSION: HFCS, corn, white grain sorghum and rice syrups demonstrated low bioactivity with negligible and low DPPH activities and ORAC values, respectively. The TPC, DPPH, ORAC and colour values of the sweet sorghum syrups were related to each other and markedly (P ≤ 0.05) higher compared to the other syrups. Phenolic acids were the predominant phenolic compounds identified in sorghum syrups and represent potential for health benefits.

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“…While most studies on vacuum technology focused on sap yield and composition, to our knowledge, no studies have ever reported the impact of this new level of vacuum (25 InHg and more) on maple syrup constituents other than color grade [6]. Recently, polyphenols were reported to provide functional properties such as antioxidant as well as antimicrobial activity to maple syrup and its derivatives [16, 17, 18]. Therefore, it is of interest to investigate the impact of high vacuum sap collection on the value-added compounds of maple syrup.…”

Section: Introductionmentioning

confidence: 99%

Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

Lagacé¹,

Cámara²,

Martin³

et al. 2019

Heliyon

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Background Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition. Results Sap yield was monitored during the 2013 and 2014 seasons for high vacuum collection systems (25–28 InHg) and compared to the control systems (20 InHg). Samples of sap and syrup were also collected for chemical analysis. During the 2013 season, a sap volume of 166.19 L/tap was recorded at 25 InHg vacuum level while the control vacuum level permitted to collect 139.47 L/tap, corresponding to a yield increase of 19.2 %. The following season, a yield increase of 38.2 % was measured when control and 28 InHg vacuum levels were compared with 118.06 and 163.13 L/tap, respectively. Results on the pH, color, flavor, minerals, sugars, organic acids, total polyphenols, total nitrogen, abscisic acid and auxin (Indol-3-acetic acid) showed no major differences between high vacuum technology and the control with values remaining within ranges previously published. Conclusion Results showed that a use of high vacuum systems increased sap yield and had no major impact on the quality and purity of maple sap and syrups compared with the control systems.

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Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar

Cited by 24 publications

References 23 publications

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners

Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

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