Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Ariana Saraiva, Conrado Carrascosa, Fernando Ramos, Dele Raheem, Maria Lopes, Antonio Raposo

Research output: Contribution to journalReview Articlepeer-review

6 Citations (Scopus)
76 Downloads (Pure)

Abstract

Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.
Original languageEnglish
Article number13684
JournalInternational Journal of Environmental Research and Public Health
Volume19
Issue number20
DOIs
Publication statusPublished - 21 Oct 2022
MoEC publication typeA2 Review article in a scientific journal

Keywords

  • maple syrup; food industry; nutrition; chemical analysis; health impacts
  • nutrition
  • food industry
  • maple syrup
  • chemical analysis
  • health impacts

Field of science

  • Food science

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