Scientists at McGill University have developed a fast and eco-friendly method to measure the antioxidant content in maple syrup.
This breakthrough allows producers to check the syrup’s nutritional value on-site, eliminating the need for expensive lab tests.
The new technology also helps consumers make informed choices by providing clearer health-related information about their syrup.
Antioxidants are compounds that help protect the body from damage caused by free radicals, which can harm cells and lead to health problems.
Foods with antioxidants, like maple syrup, are thought to help reduce the risk of certain diseases.
However, measuring the antioxidant content in syrup traditionally requires complex and time-consuming laboratory tests.
The research team, led by Li Xiao, a Ph.D. student in the Department of Food Science and Agricultural Chemistry, created a rapid and user-friendly method using Raman spectroscopy and artificial intelligence.
Raman spectroscopy involves shining a light on a sample to analyze the unique vibrations of its molecules. Combined with deep-learning AI models, this method accurately predicts the antioxidant levels in maple syrup within just one minute.
“This new technology is practical for both producers and consumers,” said Xiao. “Producers can assess antioxidant content on-site, which improves quality control and transparency.”
Traditional methods for testing antioxidant levels require lengthy chemical processes, special reagents, and complex sample preparation. These methods are not only time-intensive but also less environmentally friendly. By contrast, the new approach eliminates chemical waste and speeds up the process, making it a greener alternative.
Interestingly, the study showed that a syrup’s antioxidant content cannot be judged by its color. Darker syrups, often assumed to have higher antioxidant levels, may not always meet that expectation. This makes the new technology even more valuable for accurate testing.
The study, published in the journal Food Chemistry, highlights how this innovation could extend beyond maple syrup. The researchers believe it could be adapted to measure antioxidant levels in other food products, further benefiting the food industry.
Demand for transparency in food quality is growing, and this technology addresses a key concern for both small-scale producers and large manufacturers. By providing quick and accurate results, the method supports better quality control and allows consumers to make healthier choices.
“This tool allows real-time assessment of antioxidant profiles, providing critical health-related information,” added Dr. Xiaonan Lu, a professor at McGill University and the study’s corresponding author.
This innovation represents a step forward in sustainable and accessible food testing, offering a smarter way to ensure the quality of products like maple syrup while addressing increasing consumer demand for transparency.
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Source: McGill University.
