The Key Plant Components of Hambilik, a Traditional Snack from Şanlıurfa: Preliminary Biochemical and Mineral Characterization of Capsicum annuum L. and Mentha spicata L. Extracts

This study aimed to preliminarily characterize Capsicum annuum L. and Mentha spicata L., the primary plant components of Hambilik, a traditional children’s snack from Şanlıurfa, based on selected biochemical, mineral, and vitamin parameters. Samples of Capsicum annuum L. and Mentha spicata L. were obtained from a local market in the Haliliye district of Şanlıurfa in August 2026. Following drying, plant materials were extracted with distilled water at a 1:10 (w/v; g/mL) ratio for 24 h. Glucose, total protein, calcium, magnesium, phosphorus, potassium, chloride, sodium, and iron were analyzed using an automated biochemistry analyzer. Folic acid and 25-hydroxyvitamin D were determined by electrochemiluminescence immunoassay. The measured values of glucose (593 mg/dL), total protein (2.34 g/L), and iron (57.5 μg/L) were higher in the Capsicum annuum L. extract than in the Mentha spicata L. extract (1.43 mg/dL, 0.56 g/L, and 7.19 μg/L, respectively). In contrast, calcium (36.0 mg/dL), magnesium (8.79 mg/dL), phosphorus (17.3 mg/dL), potassium (35.75 mmol/L), chloride (15.2 mmol/L), sodium (1.7 mmol/L), and 25-hydroxyvitamin D (56.7 ng/mL) showed higher measured values in the Mentha spicata L. extract. The extracts exhibited distinct measurement profiles for the selected biochemical and mineral parameters. These findings provide preliminary data for the biochemical characterization of the key plant components of Hambilik and support further studies using diverse samples and confirmatory analytical methods.