"Quebecol has a unique chemical structure or skeleton never before identified in nature," Seeram said. "I believe the process of concentrating the maple sap into maple syrup is what creates Quebecol. There is beneficial and interesting chemistry going on when the boiling process occurs. I believe the heat forms this unique compound."
Seeram said he and his team chose the common name of Quebecol for the new compound to honor the province of Quebec in Canada, which leads the worldwide production of maple syrup. Seeram's research was supported by the
Conseil pour le developpement de l'agriculture du Quebec (CDAQ) and Agriculture and Agri-Food Canada (AAFC) on behalf of the Canadian maple syrup industry.
"Producers, transformers and partners of the Canadian maple industry believe that investing in maple syrup knowledge and innovation will bring the products to another level in a few years," said Serge Beaulieu, president of the Federation of Quebec Maple Syrup Producers and member of the Canadian Maple Industry Advisory Committee.
"Quebec Maple Syrup Producers are especially proud to be leading this long-term innovative strategy on behalf of the Canadian industry and with the talented scientists of the Canadian Maple Innovation Network."
Genevieve Beland, marketing director of the Federation added, "Maple products' composition is unique and we are at the starting point of a new era. Ten years from now consumers will appreciate 100 percent pure maple products because they are delicious, natural and have a number of healthy compounds."
"As we continued our research in the past year, we were astonished when the number of beneficial compounds that we isolated is now more than double the original amount," said Se
|Contact: Dave Lavallee|
University of Rhode Island