The Chemical Composition of Maple Syrup

Abstract

Maple syrup is one of several high-sugar liquids that humans consume. However, maple syrup is more than just a concentrated sugar solution. Here, we review the chemical composition of maple syrup.

Quebecol, a novel phenolic compound isolated from Canadian maple syrup

“…Maple sap is boiled to concentrate the sugar and approximately 40 L of the sap is required to produce 1 L of the rich 66°Brix syrup (Perkins & van den Berg, 2009). Apart from sucrose which is its predominant sugar, the natural tree sap contains minerals, oligosaccharides, amino acids, polyphenols, and phytohormones (Ball, 2007;Davison & Young, 1973;Perkins & van den Berg, 2009;Potter & Fagerson, 1992). During the intensive heating process required to transform the sap into syrup, a complex cocktail of both native phenolics (originally present in the xylem sap) and derived compounds (formed through chemical reactions during processing) ultimately ends up in maple syrup (Ball, 2007).…”

“…Apart from sucrose which is its predominant sugar, the natural tree sap contains minerals, oligosaccharides, amino acids, polyphenols, and phytohormones (Ball, 2007;Davison & Young, 1973;Perkins & van den Berg, 2009;Potter & Fagerson, 1992). During the intensive heating process required to transform the sap into syrup, a complex cocktail of both native phenolics (originally present in the xylem sap) and derived compounds (formed through chemical reactions during processing) ultimately ends up in maple syrup (Ball, 2007). This is interesting from a human health perspective considering that phenolics have attracted significant research attention for their potential roles in human health promotion and disease prevention (Shahidi & Ho, 2005).…”

In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management

“…It is obtained by concentrating the sap collected from certain maple species including the sugar maple tree (Acer saccharum Marsh.) which is native to North America (Ball, 2007;Perkins & van der Berg, 2009). Maple syrup is produced primarily in North America with the vast majority of the world's supply coming from Canada (85%; primarily Quebec), followed by United States (Perkins & van der Berg, 2009).…”

Antioxidant Activity, Inhibition of Nitric Oxide Overproduction, andIn VitroAntiproliferative Effect of Maple Sap and Syrup fromAcer saccharum

“…1 Maple sap is essentially a water-like slightly sweetened solution constituted of sucrose (2-2.5%), organic compounds, and minerals such as potassium, calcium, and magnesium. 2 The main organic compounds identified are amino acids, proteins, and phenolic compounds such as vanillic acid, homovanillic acid, coniferyl alcohol, vanillin, p-coumaric acid, syringaldehyde, sinapic acid, and coniferaldehyde. 3 Most phenolic compounds are known to have antioxidant and anti-inflammatory activities.…”