1 research outputs found
Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar
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, <b>1</b>–<b>30</b>, primarily
lignans, were isolated and identified (by HRESIMS and NMR) from maple
sugar. The isolates included the phenylpropanoid-based lignan tetramers
(<i>erythro</i>,<i>erythro</i>)-4″,4‴-dihydroxy-3,3′,3″,3‴,5,5′-hexamethoxy-7,9′;7′,9-diepoxy-4,8″;4′,8‴-bisoxy-8,8′-dineolignan-7″,7‴,9″,9‴-tetraol, <b>29</b>, and (<i>threo</i>,<i>erythro</i>)-4″,4‴-dihydroxy-3,3′,3″,3‴,5,5′-hexamethoxy-7,9′;7′,9-diepoxy-4,8″;4′,8‴-bisoxy-8,8′-dineolignan-7″,7‴,9″,9‴-tetraol, <b>30</b>, 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