Characterization of, and 5-hydroxymethylfurfural concentration in carob pekmez

Türkiye’de keçiboynuzu pekmezi Ceratonia siliqua L. meyvelerinden elde edilen ve insanların beslenmesiamacıyla uzun yıllardır kullanılan geleneksel bir üründür. 5-hidroksimetilfurfural (5-HMF) keçiboynuzuve diğer konsantre edilmiş gıda ürünlerinde bir kalite parametresidir. İnsan metabolizması üzerinemutajenik etkilere sebep olabilmesi nedeniyle pekmezlerde bu bileşiğin konsantrasyonunun yüksek olmasıistenmemektedir. 5-HMF oluşumu ürünün şeker içeriği ve konsantrasyonuna bağlıdır. Bu çalışmanınsonuçları keçiboynuzu pekmezinde ısıl işlem sonrasında 5-HMF konsantrasyonunun, yüksek şekerkonsantrasyonuna (62.80g/100g) rağmen Gıda Kodeksinde belirlenen değerden daha düşük bir değer olan12.25 mg/kg olduğunu göstermiştir. Keçiboynuzu pekmezinin düşük asit içeriği nedeniyle az miktarda5-HMF oluşumun gerçekleştiği düşünülmektedir. Bunun yanında çalışmada elde edilen veriler keçiboynuzupekmezinin içerdiği zengin şeker içeriğinin yanında potasyum (1057.3 mg/100g), fosfor (77.8 mg/100g),magnezyum (55.6 mg/100g) ve kalsiyum (314.9 mg/100g) gibi mineraller açısından da zengin bir kaynakolduğunu ortaya çıkarmıştır. Bu çalışmanın amacı Türkiye’de Akdeniz ve Ege bölgesinde üretimi yapılankeçiboynuzu pekmezinin bileşimini ve 5-HMF içeriğini belirlemektir.

Keçiboynuzu pekmezinin karakteristiği ve 5-hidroksimetilfurfural içeriği

Carob pekmez, a traditional concentrate, has long been produced from Ceratonia siliqua L. for humanconsumption in Turkey. 5-hydroxymethylfurfural (5-HMF) is a quality parameter for carob pekmez andother concentrated food products. High levels of this compound are not desirable in pekmez because thismay cause mutagenic effects on human metabolism. 5-HMF formation depends on both the sugar contentand the acidity of the product. The results of this study show that although a the total sugar concentrationwas high in carob pekmez (62.80 g/100g) the 5-HMF concentration after the thermal process was only12.25 mg/kg, which is also lower than Codex Standard, and may possibly be due to its low acidity. The datarevealed that carob pekmez is a high source of minerals such as; potassium (1057.3 mg/100g), phosphorus(77.8 mg/100g), magnesium (55.6 mg/100g), and calcium (314.9 mg/100g as well as sugars. The aim of thestudy was to determine the composition of carob pekmez and content of 5-HMF during its production inthe Mediterranean and Aegean basin of Turkey.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR