Research Article
Year 2025,
Volume: 11 Issue: 4, 363 - 369, 02.10.2025
Abstract
Project Number
Not available
References
- Aktaş, N. (2024). An improved differential scanning calorimetry study for thermal properties of pekmez samples adulterated with sugar syrup. Gıda, 49(1), 132-141. https://doi.org/10.15237/gida.GD23123
- AOAC International (2000). Official methods of analysis of AOAC International (Vol. 17, No. 1-2).
- Basaran, B., Kanbur, E.D., Birinci C., Aydin, F. (2021). Determination of acrylamide and 5-hydroxymethyl-2-furfural (HMF) levels and related parameters in Turkish pekmez (A traditional fruit product). Journal of Food Quality and Hazards Control, 8(4), 169-177. https://doi.org/10.18502/jfqhc.8.4.8258
- Bilgicli, N., Akbulut, M. (2009). Effects of different pekmez (fruit molasses) types on chemical, nutritional content and storage stability of cake. Journal of Food Quality, 32(1), 96-107. https://doi.org/10.1111/j.1745-4557.2008.00238.x
- Elmastaş, A., Aydin, F., Umaz, A., Kılınç, E., Arslan, Y., Aydin, I. (2022). Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses) and jam samples by high‐performance liquid chromatography with diode array detection. Journal of Food Processing and Preservation, 46(4). https://doi.org/10.1111/jfpp.16462
- Gamlı, Ö.F. (2022). Physicochemical properties of pine cone molasses (pekmez) from Pinus nigra and Pinus brutia in Osmaniye. Journal of Food Processing and Preservation, 46(12), e17264. https://doi.org/10.1111/jfpp.17264
- Kalaycıoğlu, Z. (2023). Characterisation of pekmez samples produced with different fruits according to sugar, organic acid, antioxidant activities, and moisture contents. Journal of the Institute of Science and Technology, 13(1), 458-467. https://doi.org/10.21597/jist.1176404
- Kalili, A., El Ouafi, R., Aboukhalaf, A., Naciri, K., Tbatou, M., Moujabbir, S., Belahsen, R. (2023). Nutritional composition and bioactive compounds in a local grape variety Vitis Vinifera L. cultivated in Morocco. Roczniki Państwowego Zakładu Higieny, 74(1).
- Karataş, N., Şengül, M. (2018). Dut pekmezinin bazı kimyasal ve fiziksel özellikleri ile antioksidan aktivitesi üzerine depolamanın etkisi. Türk Tarım ve Doğa Bilimleri Dergisi, 5(1), 34-43.https://doi.org/10.30910/turkjans.471333
- Kaya, C., İyibil, M.D.A., Esin, Y. (2012). Bazı ticari sıvı ve katı üzüm pekmezlerinin özellikleri. Akademik Gıda, 10(3), 32-39.
- Narkabulova, N., Jabborov, Z. (2023). Physico-chemical analysis of pekmez products made from grape varieties grown in the conditions of Uzbekistan. E3S Web of Conferences, 381, 01019. https://doi.org/10.1051/e3sconf/202338101019
- Salameh, C., Abi Khalil, A., Kassouf, A. (2024). Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses. Discover Food 4(48). https://doi.org/10.1007/s44187-024-00111-w
- Salık, M.A., Arslaner, A., 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(1), 181-190. https://doi.org/10.24925/turjaf.v9i1.181-190.3802.
- Tetik, N., Turhan, İ., Karhan, M., Öziyci, R.H. (2010). Characterization of, and 5-hydroxymethylfurfural concentration in carob pekmez. Gıda, 35(6),417-422.
- Toker, O.S., Dogan, M., Ersoz, N.B., Yılmaz, M.T. (2013). Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels. Indutrial Crops and Products, 50, 137–144. https://doi.org/10.1016/j.indcrop.2013.05.030
- Türkben, C., Suna, S., İzli, G., Uylaşer, V., & Demır, C. (2016). Physical and chemical properties of pekmez molasses produced with different grape cultivars. Journal of Agricultural Sciences, 22(3), 339-348. https://doi.org/10.1501/Tarimbil_0000001392
- Yavuz-Küçük, A., Duraklı-Velioğlu, S. (2022). Keçiboynuzu Özü adı altında satışa sunulan ürünün bazı kimyasal özelliklerinin belirlenmesi ve keçiboynuzu pekmezi ile karşılaştırılması. Gıda, 47(5), 889-903. https://doi.org/10.15237/gida.GD22033
- Zappala, M., Fallico, B., Arena, E., Verzera, A. (2005). Methods of determination of HMF in honey: A comparison. Food Control, 16, 273–277. https://doi.org/10.1016/j.foodcont.2004.03.006
Evaluation of quality parameters in liquid grape pekmez (Molasses) from different brands available in the market
Abstract
This study examined the physicochemical properties of industrial and traditionally produced pekmez samples available on the market and compared them with the Turkish Grape Pekmez Notification (2017/8) standards. Significant variability was observed in parameters such as °Brix, pH, ash content, HMF concentration, titratable acidity, water activity, and colour. °Brix values ranged from 69.03% to 80.73%, in consistent with Codex standards. One traditional sample had a pH of 4.76, placing classifying it as sour pekmez. Four industrially produced pekmez samples exceeded the 2.5% ash limit, but HMF concentrations varied widely, with one traditional sample surpassing the regulatory limit of 75 mg/kg limit. Titratable acidity ranged from 0.19% to 1.95%, and water activity values were between 0.59 and 0.74, indicating moderate to low water activity. Colour analysis revealed a spectrum from dark to lighter shades, with a shift from greenish to reddish hues, typical of grape pekmez. These findings underscore the impact of production methods on pekmez quality and variability.
Keywords
Ethical Statement
The authors declare that this study does not involve experiments with human or animal subjects, and therefore, ethics committee approval is not required.
Project Number
Not available
References
- Aktaş, N. (2024). An improved differential scanning calorimetry study for thermal properties of pekmez samples adulterated with sugar syrup. Gıda, 49(1), 132-141. https://doi.org/10.15237/gida.GD23123
- AOAC International (2000). Official methods of analysis of AOAC International (Vol. 17, No. 1-2).
- Basaran, B., Kanbur, E.D., Birinci C., Aydin, F. (2021). Determination of acrylamide and 5-hydroxymethyl-2-furfural (HMF) levels and related parameters in Turkish pekmez (A traditional fruit product). Journal of Food Quality and Hazards Control, 8(4), 169-177. https://doi.org/10.18502/jfqhc.8.4.8258
- Bilgicli, N., Akbulut, M. (2009). Effects of different pekmez (fruit molasses) types on chemical, nutritional content and storage stability of cake. Journal of Food Quality, 32(1), 96-107. https://doi.org/10.1111/j.1745-4557.2008.00238.x
- Elmastaş, A., Aydin, F., Umaz, A., Kılınç, E., Arslan, Y., Aydin, I. (2022). Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses) and jam samples by high‐performance liquid chromatography with diode array detection. Journal of Food Processing and Preservation, 46(4). https://doi.org/10.1111/jfpp.16462
- Gamlı, Ö.F. (2022). Physicochemical properties of pine cone molasses (pekmez) from Pinus nigra and Pinus brutia in Osmaniye. Journal of Food Processing and Preservation, 46(12), e17264. https://doi.org/10.1111/jfpp.17264
- Kalaycıoğlu, Z. (2023). Characterisation of pekmez samples produced with different fruits according to sugar, organic acid, antioxidant activities, and moisture contents. Journal of the Institute of Science and Technology, 13(1), 458-467. https://doi.org/10.21597/jist.1176404
- Kalili, A., El Ouafi, R., Aboukhalaf, A., Naciri, K., Tbatou, M., Moujabbir, S., Belahsen, R. (2023). Nutritional composition and bioactive compounds in a local grape variety Vitis Vinifera L. cultivated in Morocco. Roczniki Państwowego Zakładu Higieny, 74(1).
- Karataş, N., Şengül, M. (2018). Dut pekmezinin bazı kimyasal ve fiziksel özellikleri ile antioksidan aktivitesi üzerine depolamanın etkisi. Türk Tarım ve Doğa Bilimleri Dergisi, 5(1), 34-43.https://doi.org/10.30910/turkjans.471333
- Kaya, C., İyibil, M.D.A., Esin, Y. (2012). Bazı ticari sıvı ve katı üzüm pekmezlerinin özellikleri. Akademik Gıda, 10(3), 32-39.
- Narkabulova, N., Jabborov, Z. (2023). Physico-chemical analysis of pekmez products made from grape varieties grown in the conditions of Uzbekistan. E3S Web of Conferences, 381, 01019. https://doi.org/10.1051/e3sconf/202338101019
- Salameh, C., Abi Khalil, A., Kassouf, A. (2024). Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses. Discover Food 4(48). https://doi.org/10.1007/s44187-024-00111-w
- Salık, M.A., Arslaner, A., 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(1), 181-190. https://doi.org/10.24925/turjaf.v9i1.181-190.3802.
- Tetik, N., Turhan, İ., Karhan, M., Öziyci, R.H. (2010). Characterization of, and 5-hydroxymethylfurfural concentration in carob pekmez. Gıda, 35(6),417-422.
- Toker, O.S., Dogan, M., Ersoz, N.B., Yılmaz, M.T. (2013). Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels. Indutrial Crops and Products, 50, 137–144. https://doi.org/10.1016/j.indcrop.2013.05.030
- Türkben, C., Suna, S., İzli, G., Uylaşer, V., & Demır, C. (2016). Physical and chemical properties of pekmez molasses produced with different grape cultivars. Journal of Agricultural Sciences, 22(3), 339-348. https://doi.org/10.1501/Tarimbil_0000001392
- Yavuz-Küçük, A., Duraklı-Velioğlu, S. (2022). Keçiboynuzu Özü adı altında satışa sunulan ürünün bazı kimyasal özelliklerinin belirlenmesi ve keçiboynuzu pekmezi ile karşılaştırılması. Gıda, 47(5), 889-903. https://doi.org/10.15237/gida.GD22033
- Zappala, M., Fallico, B., Arena, E., Verzera, A. (2005). Methods of determination of HMF in honey: A comparison. Food Control, 16, 273–277. https://doi.org/10.1016/j.foodcont.2004.03.006
There are 18 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Technology, Fruit-Vegetables Technology |
| Journal Section | Research Articles |
| Authors | |
| Project Number | Not available |
| Early Pub Date | October 2, 2025 |
| Publication Date | October 2, 2025 |
| Submission Date | March 10, 2025 |
| Acceptance Date | June 18, 2025 |
| Published in Issue | Year 2025 Volume: 11 Issue: 4 |
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