Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar.
J Agric Food Chem
; 65(21): 4289-4295, 2017 May 31.
Article
en En
| MEDLINE
| ID: mdl-28494583
ABSTRACT
Maple sap, collected from the sugar maple (Acer saccharum) tree, is boiled to produce the popular plant-derived sweetener, maple syrup, which can then be further evaporated to yield a traditional North American confectionery, maple sugar. Although maple sap and maple syrup have been previously studied, the phytochemical constituents of maple sugar are unknown. Herein, 30 phenolic compounds, 1-30, primarily lignans, were isolated and identified (by HRESIMS and NMR) from maple sugar. The isolates included the phenylpropanoid-based lignan tetramers (erythro,erythro)-4â³,4â´-dihydroxy-3,3',3â³,3â´,5,5'-hexamethoxy-7,9';7',9-diepoxy-4,8â³;4',8â´-bisoxy-8,8'-dineolignan-7â³,7â´,9â³,9â´-tetraol, 29, and (threo,erythro)-4â³,4â´-dihydroxy-3,3',3â³,3â´,5,5'-hexamethoxy-7,9';7',9-diepoxy-4,8â³;4',8â´-bisoxy-8,8'-dineolignan-7â³,7â´,9â³,9â´-tetraol, 30, neither of which have been identified from maple sap or maple syrup before. Twenty of the isolates (selected on the basis of sample quantity available) were evaluated for their potential biological effects against lipopolysaccharide-induced inflammation in BV-2 microglia in vitro and juglone-induced oxidative stress in Caenorhabditis elegans in vivo. The current study increases scientific knowledge of possible bioactive compounds present in maple-derived foods including maple sugar.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Fenoles
/
Edulcorantes
/
Extractos Vegetales
/
Acer
Tipo de estudio:
Diagnostic_studies
Límite:
Animals
País/Región como asunto:
America do norte
Idioma:
En
Revista:
J Agric Food Chem
Año:
2017
Tipo del documento:
Article
País de afiliación:
Estados Unidos