著者

Tomonori Unno

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.21, no.3, pp.495-498, 2015 (Released:2015-09-10)

参考文献数

21

被引用文献数

7

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Maple syrups are prepared by thermally concentrating maple sap. Based on their clarity, density and characteristic taste, they are divided into 5 grades: extralight, light, medium, amber and dark. This study aimed to evaluate differences in antioxidant activities among grades by the hydrophilic oxygen radical absorbance capacity (H-ORAC) method. The results demonstrated that H-ORAC values varied widely depending on the degree of brown coloration; darker-colored maple syrups showed stronger antioxidant activity. The darker-colored grades of maple syrup also contained more reducing sugars (fructose and glucose) than the lighter-colored ones; however, the grade had little impact on the content of free amino nitrogen in the syrup samples. The present study suggests that the brown pigments (melanoidins) produced by condensation of amines and reducing groups may contribute significantly to the antioxidant activity of maple syrups.