Determination of the Standards of Pomegranate Sour obtained from Hejaz Pomegranate and Katırbaşı Pomegranate Varieties Grown in Hatay Province

Year 2025, Volume: 1 Issue: 1, 1 - 6, 30.07.2025

Tuğba Selçuk , Mustafa Didin , Alaeddin Turkmen , Ertuğrul Konuş , Fatma Betül Tekin Sakallı

Abstract

In this study, certain quality parameters of pomegranate molasses traditionally produced under open-atmosphere conditions in Hatay province were evaluated. Fresh fruits of Hejaz pomegranate and Katırbaşı pomegranate varieties were used in production, and the resulting products were stored in glass jars in a dark environment. To determine the standards of the pomegranate molasses, analyses were conducted for pH, water-soluble dry matter, total dry matter, titratable acidity, glucose/fructose/sucrose content, hydroxymethylfurfural (HMF) levels, and sensory characteristics. The findings revealed that the HMF content exceeded the maximum limit of 50 mg/kg as defined by the Turkish Standards Institute TS 4953. Therefore, it is emphasized that production conditions must be improved before traditionally produced pomegranate molasses is offered for consumption.

Keywords

Pomegranate molasses , HMF , traditional production

Hatay İlinde Yetiştirilen Hicaz Nar ve Katırbaşı Nar Çeşitlerinden Elde Edilen Nar Ekşilerinin Standartlarının Belirlenmesi

Abstract

Bu çalışmada, Hatay ilinde geleneksel yöntemlerle açık atmosfer koşullarında üretilen nar ekşilerinin bazı kalite parametreleri değerlendirilmiştir. Üretimde Hicaz ve Katırbaşı nar çeşitlerine ait taze meyveler kullanılmış, elde edilen ürünler cam kavanozlarda ışık almayan bir ortamda muhafaza edilmiştir. Nar ekşilerinin standartlarını belirlemek amacıyla pH, suda çözünür kuru madde, toplam kuru madde, titre edilebilir asit, glukoz/fruktoz/sakkaroz tayini, hidroksimetilfurfural (HMF) düzeyi ve duyusal özellikler analiz edilmiştir. Elde edilen bulgular, HMF içeriğinin Türk Standartları Enstitüsü TS 4953 standardında belirtilen maksimum limit değeri olan 50 mg/kg’ın üzerinde olduğunu ortaya koymuştur. Bu nedenle, açık atmosferde geleneksel yöntemle üretilen nar ekşilerinin tüketime sunulmadan önce üretim koşullarının iyileştirilmesi gerektiği vurgulanmaktadır.

Keywords

Nar ekşisi , HMF , geleneksel üretim

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