Physical and Chemical Properties of Pekmez (Molasses) Produced with Different Grape Cultivars

TÜRKBEN C., SUNA S., Izli G., UYLAŞER V., Demir C.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.22, no.3, pp.339-348, 2016 (SCI-Expanded) identifier identifier


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 mu mol 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).