Determination of Phenolic Compound Contents in Traditionally Producted Grape Pekmez Samples

Aydınlık, Zafer; Battaloğlu, Rifat

doi:10.14233/ajchem.2016.18574

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For grape juice concentrate, TPC values (GAE; dry mass) of 252 ± 33 mg/100 g (from grapes with initial TPC 1619 ± 167 mg/100 g) [33], and 245.6 ± 4.3 mg/100 g [34], have been reported. In traditional Turkish pekmez, a TPC of 335.9 ± 7.2 mg/100 g has been reported [35]. Finally, in grape molasses produced using traditional and industrial methods, the TPC (GAE; dry mass) varied from 1.70 ± 0.13 to 8.31 ± 0.11 mg/g, according to [36].…”

Section: Composition Of the Brown And Blonde Syrups Made From Fssmentioning

confidence: 97%

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

et al. 2022

View full text Add to dashboard Cite

The industrial finishing side-stream (FSS) of premium-quality Corinthian currants was used to produce syrups with/without pigment- and tartrate-reduction treatments. The chemical composition, total titratable acidity (TTA; % w/w as tartaric acid), volatile acidity (VA; % w/w as acetic acid), total phenolic content (TPC; as gallic acid, GA), antioxidant capacity (AC; as ascorbic acid, AA), volatilome (SPME GC-MS), sensory properties, and microbial stability were compared. All syrups had similar average sugar content (65.4–69.4% w/w), and no sucrose. Those not treated for tartrate reduction were more acidic (pH ~4.5) than those treated (pH > 5.6), while all syrups had higher pH than similar commercial products (3.0–4.5). On the other hand, the FSS syrups had similar TTA (<1.2 ± 0.3%) despite the applied treatment, and had low VA (0.08–0.27%). The blonde syrups had a lower average TPC (134–143 mg GA/100 g) and AC (0.90–1.0 mg AA/100 g) than the brown syrups (185–213 and 0.3–0.6, respectively), due to the removal of phenolics in the clarification treatments. Totally 144 headspace aroma volatiles were identified, deriving either from the grapes or the raisin-drying process. HMF was not detected. The sensory, microbiological, and VA analyses indicated that FSS can be used to produce high-quality, preservable, and added-value syrups.

show abstract

Section: Composition Of the Brown And Blonde Syrups Made From Fssmentioning

confidence: 97%

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The total phenolic content of grape, date, apricot, mulberry, and carob pekmez was changed between 138-243 mg GAE/g (Aliyazicioglu et al, 2009). Aydinlik and Battaloglu (2016) analyzed 50 grape pekmez samples for their phenolic contents and gallic acid, catechin, caffeic acid, epicatechin, p-coumaric acid and ferulic acid were found. The mean (n=50) total phenolic content was reported as 3359.25 mg GAE/g dry weight (Kaya and Belibaǧlı, 2002).…”

Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 99%

“…Studies on the chemical and physical characteristics of pekmez often only discuss grape and mulberry pekmez (Demirözü et al, 2002;Kaya and Belibaǧlı, 2002;Sengül et al, 2005;Akbulut and Özcan, 2009;Aydinlik and Battaloglu, 2016;Turkben et al, 2016;Salık et al, 2021). The results in some of these reports were evaluated according to the geographic and botanical origins of the fruits which pekmez was produced from (Kaya and Belibaǧlı, 2002;Demirözü et al, 2002;Turkben et al, 2016;Salık et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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

Kalaycıoğlu

2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

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%.

show abstract

Determination of Phenolic Compound Contents in Traditionally Producted Grape Pekmez Samples

Cited by 2 publications

References 0 publications

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

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

Contact Info

Product

Resources

About