Identification of the Sugars and Acids in Birch Sap

Kallio, Heikki; Ahtonen, S.; Raulo, Jyrki; Linko, Reino R.

doi:10.1111/j.1365-2621.1985.tb13328.x

Cited by 43 publications

(22 citation statements)

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“…Sugar proportions in birches were similar to those found in northern Europe (Finland, Lithuania, Russia) but the concentrations were higher; more than double [14][15][16][17]25,26]. For example, in Lithuania birch sap contained ca.…”

Section: Discussionmentioning

confidence: 53%

“…1% [25,26]. In Finland, the observed concentrations of sap sugar were below 1% [14][15][16]. It was only Essiamah in Germany [13] who reported higher concentrations of sugar in the sap of European birches.…”

Section: Discussionmentioning

confidence: 99%

“…[2][3][4]6] for maples) and those observed in other European countries for birches [13][14][15][16][17].…”

Section: Discussionmentioning

confidence: 99%

“…The sap of Quercus robur and Alnus glutinosa contained less sugar and the author failed to extract the sap from Fraxinus excelsior. The content of birch sap in Europe using modern instrumental methods (gas chromatography) was studied in the research of Kallio and colleagues from Finland [14][15][16]. Birch sap content was also studied in Lithuania [17].…”

Section: Introductionmentioning

confidence: 99%

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Sugar content in the sap of birches, hornbeams and maples in southeastern Poland

2014

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There is very little data on the sugar content of tree sap in Central Europe. In order to fill this gap we measured sugar content in the spring sap of 55 trees from 8 species (six native and two introduced). Sugar content was measured chromatographically using an HPLC Dionex Ultimate 3000 system and CAD detection. The proportion of sugar was highly genus-specific: maples contained sucrose, birches a mix of glucose, fructose and sucrose and hornbeams glucose and fructose. Acer saccharinum had the sweetest sap (4.0%), followed by A. platanoides (3.2%), A. pseudoplatanus (3.2%), A. negundo (2.9%) and A. campestre (2.8%). Birches were slightly less sweet (Betula pendula 2.5% and B. pubescens 2.6%). Carpinus betulus sap contained only 0.9% sugar. The reported values for birches are higher than those reported in other European studies and the values for maples are similar to those for sugar maples in North America. As southeastern Poland has many large populations of maples and birches, a small-scale sugar syrup industry could become an additional source of income for forest owners.

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 99%

“…[2][3][4]6] for maples) and those observed in other European countries for birches [13][14][15][16][17].…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sugar content in the sap of birches, hornbeams and maples in southeastern Poland

2014

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“…In Finland birch sap is used to produce syrup (Kallio et al, 1987;Kallio and Ahtonen, 1987b;Kallio, 1989;Kallio et al, 1987;1989;. Several studies have described the chemical composition of birch sap: concentration of organic acids (Kallio et al, 1985;Kallio and Ahtonen, 1987a), amino acids Patzold and Bruckner, 2005), proteins (Kallio et al, 1995;Jiang et al, 2001), carbohydrates (Kallio et al, 1985;Kallio and Ahtonen, 1987b), and micro-and macroelements (Harju and Hulden, 1990). Similarly, the chemical composition of maple sap has been described: concentration of mineral substances (Robinson et al, 1989), seasonal changes in amino acid concentration (Kozlowski and Pallardy, 1997), sucrose concentration varied from 0.5-10%, and malic acid was observed to be the most common organic acid (Gaucher et al, 2003;Wong et al, 2003;Perkins and van den Berg, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Changes in chemical composition of the kew cultivar of pineapple fruit during development

et al. 1987

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The chemical composition of the Kew cultivar of Indian pineapple (Ananas cosmosus L.) was studied after 65 days (pre-mature), 100 days (early mature), and 150 days (late-mature) from powering. The fruit was analysed for sugars, amino acids and minerals. Total soluble carbohydrates increased from 6.02 to 9.24%, and protein content decreased from 0.69 to 0.21%, during the fruit-development process. The vitamin C content decreased from 20.4 to 11.1 mg 100 g-' edible fruit during development. Fructose, glucose and sucrose together constituted approximately 5.0% (pre-mature), 2.4% (early mature), and 1.2% (late-mature) of fresh weight. The contents of iron, boron and zinc increased during development. The major minerals in the mature fruit were potassium (31.33 mg 100 g-l), phosphorus (3.13 mg 100 g-l), calcium (3.92 mg 100 g-l), sodium (2.63 mg 100 g-l), iron (3.22 mg 100 g-l), zinc (0.55 mg 100 g-l), and copper (0.06 mg 100 g-l) of fresh sample. The content of most amino acids decreased during development; only aspartic acid showed a considerable increase in the late-mature fruit.

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Identification of the Sugars and Acids in Birch Sap

Cited by 43 publications

References 9 publications

Sugar content in the sap of birches, hornbeams and maples in southeastern Poland

Sugar content in the sap of birches, hornbeams and maples in southeastern Poland

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Changes in chemical composition of the kew cultivar of pineapple fruit during development

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