Physical and chemical properties of pekmez (molasses) produced with different grape cultivars (original) (raw)

Tarım Bilimleri Dergisi, 2016

Abstract

In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural (HMF) content of the samples were determined to be 66.19-80.57%, 3.59-5.23, 0.27-1.81 g 100 g-1 and 5.93-762.22 mg kg-1, respectively. The mean fructose and glucose contents of the pekmez samples were determined to be 28.42 g 100 g-1 and 31.67 g 100 g-1, respectively. The densities and electrical conductivities varied between 1.33-1.43 g cm-3 and 1.96-4.51 mS cm-1, respectively. The content of the macro element K identified in the pekmez samples (4449.86 mg kg-1) was greater than that of Ca (1275.52 mg kg-1), P (369.96 mg kg-1), Mg (344.79 mg kg-1) and Na (119.56 mg kg-1). The pekmez samples have antioxidant activities, ranging between 38.20 to 64.45 μmol TE g-1. Six phenolic compounds, caffeic acid, ellagic acid, ferulic acid, gallic acid, p-coumaric acid and rutin hydrate, were identified in the pekmez samples, and significant differences were observed between samples (P<0.01).

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