Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Neva KARATAŞ, Memnune ŞENGÜL

Konular:-

Anahtar Kelimeler:Antioxidant activity,Mulberry pekmez,HMF,Total phenolic content

Özet: In this study, antioxidant activity, total phenolic content with some physical and chemical properties of 15 mulberry pekmez were measured. Pekmez samples were stored at 20± 2 C for 6 months. Sample variation in pekmez was of great importance (P<0.01) on total dry matter, total soluble solid, protein, ash, pH, titratable acidity, total sugar, reducing sugar, sucrose, hydroxymethylfurfurol (HMF), total phenolic content, antioxidant activity, colour (L, a, b), viscosity. Storage period variation was of great importance (P <0.01) on the total dry matter, pH, titratable acidity, total sugar, reducing sugar, sucrose, hydroxymethylfurfurol (HMF), total phenolic content, antioxidant activity, colour (L, a, b), viscosity but was significant (P<0.05) on ash. The storage period did not have an effect (P>0.05) on the total soluble solids and protein of the pekmez samples. The results of this study showed that mulberry pekmez serve as a mineral and good source of natural antioxidant due to phenolic substances. Therefore mulberry pekmez could be considered as a functional food or functional food additive.

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