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Erythro-guaiacylglycerol-β-O-4'-dihydroconiferyl alcohol was identified as one of the phenolic compounds isolated from Canadian maple syrup (MS-BuOH). It exhibited antioxidant properties along with other phenolic compounds and coumarins isolated from the syrup. These compounds showed varying degrees of antioxidant activity, with phenolic derivatives and coumarins showing superior activity, more so than lignans and flavonoids. This study marks the first time that 16 of the 23 phenolic compounds, including Erythro-guaiacylglycerol-β-O-4'-dihydroconiferyl alcohol, have been identified in maple syrup[1].

[1] Li L, et al. Maple syrup phytochemicals include lignans, coumarins, a stilbene, and other previously unreported antioxidant phenolic compounds. J Agric Food Chem. 2010 Nov 24;58(22):11673-9. DOI:10.1021/jf1033398