Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities

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• 作者：Tao Yuan ; Liya Li ; Yan Zhang ; Navindra P. Seeram
• 关键词：Functional beverage ; Maple sap ; Pasteurized ; Sterilized ; Phenolics ; Antioxidant
• 刊名：Journal of Functional Foods
• 出版年：October, 2013
• 年：2013
• 卷：5
• 期：4
• 页码：1582-1590
• 全文大小：746 K

文摘

Maple sap has been consumed for centuries as a tonic by the indigenous peoples of eastern North America but is primarily utilized in this region to produce maple syrup. The natural watery form of maple sap makes its application as a functional beverage appealing but due to microbial growth, sterilization or pasteurization would be necessary before sap could be consumed. This study was designed to investigate the chemical composition (sugars, amino acids, organic acids, minerals, and phenolics) and antioxidant effects of maple sap after undergoing pasteurization and sterilization. After both processes, sugars, amino acids, organic acids, and minerals were preserved in the sap samples and they had similar phenolic contents (0.25-0.27 mg/100 g gallic acid equivalents) and antioxidant activities (IC₅₀ ca. 550 渭g/mL by DPPH assay). HPLC-DAD analyses revealed over 25 constituents in the sap samples of which 15 were identified using phenolic standards. In addition, one compound, 3鈥?5鈥?dimethoxy-4鈥?hydroxy-(2-hydroxy)acetophenone, not previously reported from maple syrup, was isolated and identified (by NMR) for the first time from maple sap. Therefore, the preservation of chemical constituents and antioxidant activity in maple sap after pasteurization and sterilization warrants its application as a functional beverage beyond its primary use for maple syrup production alone.