Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products

• Published in: Food chemistry 2006, Vol.98 (3), p.490-501
• Main Authors: Thériault, Mylène, Caillet, Stéphane, Kermasha, Selim, Lacroix, Monique
• Format: Article
• Language: English
• Subjects: Antimutagenic activity; Antioxidant activity; Antiradical activity; beta-galactosidase; Biological and medical sciences; enzyme activity; food composition; Food industries; free radical scavengers; free radicals; functional foods; Fundamental and applied biological sciences. Psychology; Maple sap; Maple syrup; metabolites; Phenolic compounds; Salmonella typhimurium; sap; seasonal variation; thiobarbituric acid-reactive substances; Umu test
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.05.079

The phenolic compounds in maple sap and syrup were extracted at different periods of the season and were separated to collect the glycosylated compounds and the aglycone compounds. The antioxidant and antiradical activities of each phenolic compound were studied using the thiobarbituric acid reactive substances (TBARS) assay and the N, N-diethyl- p-phenylenediamine (DPD) decoloration test to measure the free radical scavenging. The results showed that in general the phenolic compounds had a good antioxidant and antiradical properties. The glycosylated compounds from maple sap and maple syrup showed a better activity than the aglycones. The antimutagenic effects of each phenolic compounds from maple sap and syrup were also investigated as the inhibition of SOS induction by chemical agents in Salmonella typhimurium TA1535/pSK1002 containing the fusion gene umuC-lacZ. Induction of the SOS gene ( umuC) expression was assayed by measuring accumulated β-galactosidase activity using a modified Umu test. The antimutagenic properties were studied per se and after metabolisation by S9 fraction. The results showed that an optimum of antimutagenic properties of the glycosylated metabolites phenolic compounds from sap and syrup was observed at 75% of the season for the sap and at 25% of the season for the syrup. A higher antimutagenic activity was observed at 25% and 100% of the season for aglycones present in syrup and at 75% of the season for aglycones present in sap.