. Author manuscript; available in PMC: 2018 Feb 21.

Published in final edited form as: J Agric Food Chem. 2016 Apr 25;64(17):3311–3317. doi: 10.1021/acs.jafc.6b01381

Table 2.

Quantification of phenolic contents of maple-derived food products by the Folin-Ciocalteu assay based on gallic acid, secoisolariciresinol and MaPLES equivalents (as % or g/100 g).

	gallic acid	secoisolariciresinol	MaPLES
maple water	0.0003	0.0009	0.0010
maple syrup	0.03	0.11	0.12
maple sugar	0.09	0.29	0.32
maple syrup-derived extract (MSX)^a	13.26	41.15	45.74

The food grade maple-syrup derived extract (MSX) has been chemically characterized as previously reported.⁷