ArticleFoods (Basel, Switzerland)2026
Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-derived syrups are traditional sugar-rich products that may serve as potential natural food ingredients, but their quality-related characteristics depend on raw material composition, acidity, phenolic constituents, pigments and colour attributes. This study characterised 15 plant-derived syrup products prepared from botanical and fungal raw materials collected in Latvia during the 2025 vegetation season. The syrups were analysed for pH, total soluble solids, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) determined spectrophotometrically, smartphone-based CIELAB colour parameters and organic acid content by HPLC-DAD. Data were evaluated using correlation analysis, PCA and K-means clustering as exploratory tools. The syrup products differed in acidity, phenolic and flavonoid indices, TAC, colour characteristics and organic acid profiles. Fruit-derived syrups showed the widest variation in titratable acidity, while total soluble solids showed no significant linear association with titratable acidity. TPC correlated strongly with TFC in samples with quantifiable TFC values, whereas TAC was associated more closely with reduced lightness than with increased redness. Organic acid profiles provided additional product-level differentiation. Overall, the integrated analytical approach provides a compositional basis for the further evaluation of plant-derived syrups as potential natural food ingredients.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.