Journal of Food, Agriculture and Environment

Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Physical, chemical and antioxidant properties of solid and sour apple pekmez


Ilkay Koca *, Bulent Karadeniz

Recieved Date: 2009-07-14, Accepted Date: 2009-10-02


Pekmez is a traditional Turkish food commonly produced from grape. It can also be produced from fruits containing high amounts of sugar like apple, plum and apricot. Apple pekmez has been produced from fresh apples in Turkey using traditional techniques. Apple pekmez is produced as either liquid or solid. The acidity of apple juice is not reduced with pekmez soil, or CaCO3 in sour apple pekmez production. In this study, physical, chemical and antioxidant properties of solid and sour apple pekmez were determined. For this purpose, thirty samples of pekmez were analysed. Hunter L values of pekmez samples ranged between 15.06 and 24.42. Hunter α value was between +0.32 and +3.81 and b value was between +0.47 and +4.62. Additional analysed characteristics were water activity (0.550-0.867), total soluble solids (65-85%), total sugar content (258.60-739.40 g kg-1), reducing sugar (167.20-617.60 g kg-1), unreducing sugar (1.80-198.70 g kg-1), pH (3.04-4.58), total acidity (9.90-75.30 g kg-1), crude protein (2.60-12.40 g kg-1), ash (8.00-28.70 g kg-1) and hydroxymethyl furfural (23.54-2133.52 mg kg-1). Total phenolics value of the pekmez samples ranged between 4603.60 and 14,252.25 mg kg-1, and total antioxidant activity (expressed as FRAP values) between 47.34 and 327.86 mmol g-1. In this study, the correlation between total acidity, ash, total phenolics values and total antioxidant activity was significant (p<0.01).


Apple, FRAP, color, pekmez

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 58-60

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :