Characterization of Pekmez Samples Produced with Different Fruits According to Sugar, Organic Acid, Antioxidant Activities, and Moisture Contents

Yıl 2023, , 458 - 467, 01.03.2023

Zeynep Kalaycıoğlu

https://doi.org/10.21597/jist.1176404

Cited By: 2

Öz

Chemical properties of grape, cranberry, blueberries, pomegranate, black mulberry, juniper, and carob pekmez samples were investigated in this study. Capillary electrophoresis was used to assess the organic acids and sugar levels of pekmez samples. The two main sugars were found to be as glucose and fructose. Juniper pekmez has the lowest sugar with 22.6 g /100 g glucose and 20.1 g /100 g fructose. Black mulberry (35.6 g/100 g) has the highest glucose whereas grape (45.8 g /100 g) includes the highest fructose. Each pekmez samples included 8 organic acids which are oxalic, tartaric, malic, citric, succinic, acetic, lactic, and gluconic acid. 1,1-diphenyl-2-picryl-hydrazil (DPPH) technique was applied for testing the antioxidant activities. Carob pekmez scavenged DPPH the most with 96.28% inhibition value. The other pekmez samples have inhibited DPPH with the values ranging between 58.04% (cranberry) to 90.16 (juniper). The samples' total phenolic levels ranged from 265 mg GAE/g (blueberry) to 1070 mg GAE/g (grape). Moisture contents were measured using a moisture analyzer. Cranberry pekmez (19.06%) and grape pekmez (12.24%) have significantly the highest moisture compared to other samples changing between 2.41% and 5.10%.

Anahtar Kelimeler

Glucose, Fructose, Organic acid, DPPH, Total phenolic contents

Destekleyen Kurum

İTÜ BAP

Teşekkür

The author would like to express her deepest thanks to Prof. Dr. F. Bedia Erim for providing the research facility.

Kaynakça

• Akbulut, M. and Özcan, M. M. (2008). Some physical, chemical, and rheological properties of sweet sorghum (Sorghum Bicolor (L) Moench) pekmez (molasses). International Journal of Food Properties, 11(1), 79–91.
• Akbulut, M. and Özcan, M. M. (2009). Comparison of mineral contents of mulberry (Morus Spp.) fruits and their pekmez (boiled mulberry juice) samples. International Journal of Food Science and Nutrition, 60(3), 231–239.
• Alasalvar, C., Al-Farsi, M., and Shahidi, F. (2005). Compositional characteristics and antioxidant components of cherry laurel varieties and pekmez. Journal of Food Science, 70(1), 47–52.
• Aliyazicioglu, R., Kara, M., Yildiz, O., Sarikaya, A., Cengiz, S., and Er, F. (2009). Determination of chemical, physical and biological characteristics of some pekmez (molasses) from Turkey. Asian Journal of Chemistry, 21, 2215–2223.
• Ayaz, F. A., Kadıoğlu, A., Bertoft, C., Acar, C., and Turna, I. (2000). Effect of fruit maturation on sugar and organic acid composition in two blueberries (V. Arctostaphylos and V. Myrtillus) native to Turkey. New Zealand Journal of Crop and Horticultural Science, 29, 137–141.
• Aydinlik, Z. and Battaloglu, R. (2016). Determination of phenolic compound contents in traditionally producted grape pekmez samples. Asian Journal of Chemistry, 28, 1399–1400.
• Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199–1200.
• Demirözü, B., Sökmen, M., Uçak, A., Yilmaz, H. and Gülderen, Ş. (2002). Variation of copper, iron, and zinc levels in pekmez products. The Bulletin of Environmental Contamination and Toxicology, 69(3), 330–334.
• Dikkaya, Y. R., Baydar, K., Kafkas, E., Comlekcioglu, S. and Küden, A. B. (2020). Sugar content of selected carob fruits. Acta Horticulturae, 1280, 269–274.
• Forney, C. F., Kalt, W., Jordan, M. A., Vinqvist-Tymchuk, M. R., and Fillmore, S. A. E. (2012). Blueberry and cranberry fruit composition during development. Journal of Berry Research, 2, 169–177.
• Gecer, M. K., Akin, M., Gundogdu, M., Eyduran, S. P., Ercisli, S., and Eyduran, E. (2016). Organic acids, sugars, phenolic compounds, and some horticultural characteristics of black and white mulberry accessions from Eastern Anatolia. Canadian Journal of Plant Science, 96, 27–33.
• Gürel, A., Hızal, J., Öztekin, N., Erim, F. B. (2006). CE determination of carbohydrates using a dipeptide as separation electrolyte. Chromatographia, 64, 321–324.
• Haminiuk, C. W. I., Maciel, G. M., Plata-Oviedo, M. S. V., and Peralta, R. M. (2012). Phenolic compounds in fruits – an overview. International Journal of Food Science, 47(10), 2023–2044.
• Kalaycıoğlu, Z., Kaygusuz, H., Döker, S., Kolaylı, S., and Erim, F. B. (2017). Characterization of Turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT- Food Science and Technology, 84, 402–408.
• Karababa, E. and Develi Isikli, N. (2005). Pekmez: a traditional concentrated fruit product. Food Reviews International, 21(4), 357–366.
• Kaya, A. and Belibaǧlı, K. B. (2002). Rheology of solid Gaziantep pekmez. Journal of Food Engineering, 54(3), 221–226.
• Kaygusuz, H., Tezcan, F., Erim, F. B., Yildiz, O., Sahin, H., Can, Z., and Kolayli, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT- Food Science and Technology, 68, 273–279.
• Kolayli, S., Kara, M., Tezcan, F., Erim, F. B., Sahin, H., Ulusoy, E., and Aliyazicioglu, R. (2010). Comparative study of chemical and biochemical properties of different melon cultivars: standard, hybrid, and grafted melons. Journal of Agricultural and Food Chemistry, 58, 9764–9769.
• Legua, P., Melgarejo, P., Martínez, J. J., Martínez, R., and Hernández, F. (2012). Evaluation of Spanish pomegranate juices: organic acids, sugars, and anthocyanins. International Journal of Food Properties, 15, 481–494.
• Orak, H. (2009). Determination of glucose and fructose contents of some important red grape varieties by HPLC. Asian Journal of Chemistry, 21, 3068–3072.
• Salık, M. A., Arslaner, A., and Çakmakçı, S. (2021). Determination of some physical, chemical and antioxidant properties of Erzincan traditional mulberry pekmez (molasses). Turkish Journal of Agriculture - Food Science and Technology, 9, 181–190.
• Sengül, M., Ertugay, M., and Sengül, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16, 73–76.
• Sengül, M., Fatih Ertugay, M., Sengül M, and Yüksel Y. (2007). Rheological characteristics of carob pekmez. International Journal of Food Properties, 10(1), 39–46.
• Singleton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
• Şimşek, A. and Artik, N. (2002). Studies of composition of concentrates from different fruit. Gida, 27, 459–467.
• Tezcan, F., Gültekin-Özgüven, M., Diken, T., Özçelik, B., and Erim, F. B. (2009). Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chemistry, 115, 873–877.
• Turkben, C., Suna, S., İzli, G., Uylaser, V. and Demir, C. (2016). Physical and chemical properties of pekmez (molasses) produced with different grape cultivars. Tarım Bilimleri Dergisi, 22, 339–348.
• Türkoğlu, N., Balta, M. F., and Cig, A. (2008). Sugar contents of juniper plants. Asian Journal of Chemistry, 20, 3307–3309.
• Anonymous, (2021). The Statistical Institute of the Republic of Turkey, Production quantities of fruits, beverage and spice plants. http://www.tuik.gov.tr. (Date of access: 21 March 2021).
• Yoğurtçu, H. and Kamışlı, F. (2006). Determination of rheological properties of some pekmez samples in Turkey. Journal of Food Engineering, 77, 1064–