Abstract
The province of Quebec in Canada leads the world’s production of maple syrup, a natural sweetener obtained by thermal evaporation of sap collected from maple ( Acer) species. As part of our laboratory’s detailed chemical investigation of Canadian maple syrup, a novel phenolic compound, 2,3,3-tri-(3-methoxy-4-hydroxyphenyl)-1-propanol, assigned the common name of quebecol, was obtained. Quebecol was isolated using a combination of chromatographic methods and identified by detailed 1D and 2D nuclear magnetic resonance (NMR) and mass spectral (MS) analyses. Liquid chromatography mass spectral (LC-MS) analyses revealed that quebecol is not originally present in maple sap. This observation, as well as the lack of a feasible biosynthetic pathway to explain its origin, suggests that quebecol is formed during the processing and/or extraction of maple syrup. Thus, the identification and biological evaluation of non-natural, process-derived compounds in maple syrup are warranted since such molecules may contribute towards the biological activities reported for this natural sweetener.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.