Scopus
Determination of chemical, physical and biological characteristics of some pekmez (Molasses) from Turkey
Asian Journal of Chemistry · Ocak 2009
Makale Bilgileri
DergiAsian Journal of Chemistry
Yayın TarihiOcak 2009
Cilt / Sayfa21 · 2215-2223
Scopus ID2-s2.0-63849115147
Özet
Antioxidant capacity, chemical and physical properties of 6 certificated and 1 uncertificated pekmez (molasses) samples of Turkish varieties were analyzed. All pekmez samples had similar chemical compositions. Total phenolic contents varied from 138 to 243 mg of gallic acid equivalents/100 g samples. The apricot pekmez had the highest phenolic content (243 ± 16), while the carob pekmez exhibited the highest DPPH (0.08 ± 0.01 mg g-1) radical scavenging activity. DPPH radical scavenging activity was also found to be related to concentrations of the samples. Especially, selenium and other minerals content were found slightly higher in grape pekmez than the others. Present results showed that all the certificated and uncertificated pekmez samples had no any risk in public health and besides their high content of sugar. Each pekmez had antioxidant and high amount of polyphenols and minerals.
Yazarlar (7)
1
Rezzan Aliyazicioglu
2
Sevgi Kolaylı
3
Meryem Kara
4
Oktay Ylldiz
5
Ali Osman Sarikaya
6
Sevil Cenge
7
Fatih Er
Anahtar Kelimeler
Antioxidant
Minerals
Pekmez
Polyphenol
Kurumlar
Giresun Üniversitesi
Giresun Turkey
Karadeniz Technical University
Trabzon Turkey
Karadeniz Teknik Üniversitesi Tip Fakültesi
Trabzon Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
12
Atıf
7
Yazar
4
Anahtar Kelime