Maple Syrup Phytochemicals Include Lignans, Coumarins, a Stilbene, and Other Previously Unreported Antioxidant Phenolic Compounds

Li, Liya; Seeram, Navindra P.

doi:10.1021/jf1033398

Cited by 161 publications

(213 citation statements)

References 32 publications

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“…The presence of phenolic compounds in maple syrup samples has been reported previously (Abou-Zaid et al, 2008;Sadiki and Martin, 2013). Some of these phenolic compounds possess antioxidant activity (Legault et al, 2010;Li and Seeram, 2010;Thériaulta et al, 2006). The amounts of these beneficial phenolic compounds have yet to be fully determined, but they might be partially responsible for the antioxidant activity of maple syrups.…”

Section: Resultsmentioning

confidence: 79%

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Unno

2015

FSTR

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Maple syrup is primarily composed of sugars, water, and minerals (Leaf, 1964). In addition, small amounts of other nutrients such as amino acids, proteins, and some organic acids are contained (Ball, 2007;Stuckel and Low, 1996). Recent investigations have paid an increasing amount of attention to the antioxidant potential of maple syrups. Phillips et al. (2009) reported that the total antioxidant activity of maple syrups, as measured by the ferricreducing ability, was higher compared to honey and light-brown sugar. The use of maple syrups as an alternative to refined sugar might contribute to the antioxidant power of the diet. However, to date, detailed information regarding the effectiveness of the antioxidant activity of maple syrups among the different grades is limited. This study aimed to better assess the antioxidant activity of commercially available maple syrup samples by the hydrophilic oxygen radical absorbance capacity (H-ORAC) method, which has been widely accepted as a standard tool for measuring the antioxidant activity (Prior et al., 2005). In this study, 32 Canadian pure maple syrup samples (6 extralight, 7 light, 7 medium, 5 amber, and 7 dark) collected during a 4-year production period, which were commercially available on the Japanese market, were analyzed. Color measurement The color intensity of maple syrup samples after diluting 10-times with distilled water was recorded by measuring the absorption at a wavelength of 420 nm, using a spectrophotometer (UV-VIS 1400; Shimadzu Co., Kyoto, Japan) with a 1 cm-path length cell. Distilled water was used as a blank. for sucrose, the samples were diluted by a factor of 100. Standard solutions and diluted maple syrup samples were passed through a 0.45-μm membrane filter (Ekicrodisc type 13; Pall Japan Co., Tokyo, Japan). Ten microliters of the resulting filtrates were injected into the HPLC system. From the chromatograms, standard curves were constructed according to the peak areas and sugar concentrations of the standard solutions. T. Unno 496 Materials and Methods Chemicals and samples Measurement of antioxidant potential by H-ORAC method Analysis of sucrose, glucose and fructose Analysis of free amino nitrogen by ninhydrin reactionThe ninhydrin method was applied to measure the levels of free amino nitrogen (Coghe et al., 2005). Exactly 0.5 mL of color reagent (100 g/L Na 2 HPO 4 ·12H 2 O, 60 g/L KH 2 PO 4 , 5 g/L ninhydrin and 3 g/L fructose) was added to 1.0 mL of the 10-times aqueous diluted maple syrup sample in a glass tube. The sample was placed in a water bath (100℃) for 16 min. After cooling in an water bath (20℃) for 20 min, 2.5 mL of a dilution reagent (2 g KIO 3 in 1 L of 60% (v/v) aqueous ethanol) was added to the reaction mixture.Samples were centrifuged at 10,000×g for 10 min, and then the colorimetric absorbance was measured at 570 nm. A sample blank was prepared by adding the color reagent without ninhydrin to the diluted maple syrup samples to be analyzed. Spectrophotometric quantification was made using a glycine standard solution.

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Section: Resultsmentioning

confidence: 79%

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Unno

2015

FSTR

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“…Recent studies have shown that maple syrup contains phenolic compounds such as lignans, as well as coumarin 9,10 , quebecol 11 , and ginnalin 12,13 . In addition, the phenolic compounds in maple syrup may possess antioxidant activity 8 , and an in vitro study of a butanol extract of maple s y r u p d e m o n s t r a t e d i n h i b i t o r y a c t i v i t y t o w a r d α-glucosidase 14 .…”

Section: Introductionmentioning

confidence: 99%

Changes in Plasma Glucose in Otsuka Long-Evans Tokushima Fatty Rats After Oral Administration of Maple Syrup

et al. 2015

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“…Apostolidis et al 3) showed that a butanol extract of maple syrup inhibits α-glucosidase in vitro, possibly by preventing elevation of plasma glucose levels in maple syrup-fed OLETF rats. Recent studies have also reported that maple syrup contains many antioxidative phenolic compounds, [4][5][6][7] such as quebecol. 8) Dietary polyphenols have various functional effects, including anti-obesity 9) and cancer prevention.…”

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confidence: 99%

Administration of a maple syrup extract to mitigate their hepatic inflammation induced by a high-fat diet: a transcriptome analysis

Kamei

Watanabe

Shinozaki

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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Maple Syrup Phytochemicals Include Lignans, Coumarins, a Stilbene, and Other Previously Unreported Antioxidant Phenolic Compounds

Cited by 161 publications

References 32 publications

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Antioxidant Activity of Different Grades of Maple Syrup as Determined by the Hydrophilic Oxygen Radical Absorbance Capacity Method

Changes in Plasma Glucose in Otsuka Long-Evans Tokushima Fatty Rats After Oral Administration of Maple Syrup

Administration of a maple syrup extract to mitigate their hepatic inflammation induced by a high-fat diet: a transcriptome analysis

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