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For corn syrup: it is fructose and glucose - C6H12O6

Canadian maple syrup: Twenty-three phenolic compounds were isolated from a butanol extract of Canadian maple syrup (MS-BuOH) using chromatographic methods. The compounds were identified from their nuclear magnetic resonance and mass spectral data as 7 lignans [lyoniresinol (1), secoisolariciresinol (2), dehydroconiferyl alcohol (3), 5′-methoxy-dehydroconiferyl alcohol (4), erythro-guaiacylglycerol-β-O-4′-coniferyl alcohol (5), erythro-guaiacylglycerol-β-O-4′-dihydroconiferyl alcohol (6), and [3-[4-[(6-deoxy-α-l-mannopyranosyl)oxy]-3-methoxyphenyl]methyl]-5-(3,4-dimethoxyphenyl)dihydro-3-hydroxy-4-(hydroxymethyl)-2(3H)-furanone (7)], 2 coumarins [scopoletin (8) and fraxetin (9)], a stilbene [(E)-3,3′-dimethoxy-4,4′-dihydroxystilbene (10)], and 13 phenolic derivatives [2-hydroxy-3′,4′-dihydroxyacetophenone (11), 1-(2,3,4-trihydroxy-5-methylphenyl)ethanone (12), 2,4,5-trihydroxyacetophenone (13), catechaldehyde (14), vanillin (15), syringaldehyde (16), gallic acid (17), trimethyl gallic acid methyl ester (18), syringic acid (19), syringenin (20), (E)-coniferol (21), C-veratroylglycol (22), and catechol (23)]. The antioxidant activities of MS-BuOH (IC50 > 1000 μg/mL), pure compounds, vitamin C (IC50 = 58 μM), and a synthetic commercial antioxidant, butylated hydroxytoluene (IC50 = 2651 μM), were evaluated in the diphenylpicrylhydrazyl (DPPH) radical scavenging assay. Among the isolates, the phenolic derivatives and coumarins showed superior antioxidant activity (IC50 < 100 μM) compared to the lignans and stilbene (IC50 > 100 μM). Also, this is the first report of 16 of these 23 phenolics, that is, compounds 1, 2, 4−14, 18, 20, and 22, in maple syrup.

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