Nedim TETİK, İrfan TURHAN, Mustafa KARHAN, Hatice Reyhan ÖZİYCİ

Keçiboynuzu Pekmezinin Karakteristiği ve 5-Hidroksimetilfurfural İçeriği (İngilizce)

Türkiye’de keçiboynuzu pekmezi Ceratonia siliqua L. meyvelerinden elde edilen ve insanların beslenmesi amacıyla uzun yıllardır kullanılan geleneksel bir üründür. 5-hidroksimetilfurfural (5-HMF) keçiboynuzu ve diğer konsantre edilmiş gıda ürünlerinde bir kalite parametresidir. İnsan metabolizması üzerine mutajenik etkilere sebep olabilmesi nedeniyle pekmezlerde bu bileşiğin konsantrasyonunun yüksek olması istenmemektedir. 5-HMF oluşumu ürünün şeker içeriği ve konsantrasyonuna bağlıdır. Bu çalışmanın sonuçları keçiboynuzu pekmezinde ısıl işlem sonrasında 5-HMF konsantrasyonunun, yüksek şeker konsantrasyonuna (62.80g/100g) rağmen Gıda Kodeksinde belirlenen değerden daha düşük bir değer olan 12.25 mg/kg olduğunu göstermiştir. Keçiboynuzu pekmezinin düşük asit içeriği nedeniyle az miktarda 5-HMF oluşumun gerçekleştiği düşünülmektedir. Bunun yanında çalışmada elde edilen veriler keçiboynuzu pekmezinin 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 kaynak olduğunu ortaya çıkarmıştır. Bu çalışmanın amacı Türkiye’de Akdeniz ve Ege bölgesinde üretimi yapılan keçiboynuzu pekmezinin bileşimini ve 5-HMF içeriğini belirlemektir. Keywords: Keçiboynuzu, pekmez, mineral, 5-Hidroksimetilfrufural, keçiboynuzu ekstraktı

Anahtar Kelimeler:

Carob bean, pekmez, minerals, 5-Hydroxymethylfurfural, carob extract

Characterization of, and 5-Hydroxymethylfurfural Concentration in Carob Pekmez (in English)

Carob pekmez, a traditional concentrate, has long been produced from Ceratonia siliqua L. for human consumption in Turkey. 5-hydroxymethylfurfural (5-HMF) is a quality parameter for carob pekmez and other concentrated food products. High levels of this compound are not desirable in pekmez because this may cause mutagenic effects on human metabolism. 5-HMF formation depends on both the sugar content and the acidity of the product. The results of this study show that although a the total sugar concentration was high in carob pekmez (62.80 g/100g) the 5-HMF concentration after the thermal process was only 12.25 mg/kg, which is also lower than Codex Standard, and may possibly be due to its low acidity. The data revealed 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 the study was to determine the composition of carob pekmez and content of 5-HMF during its production in the Mediterranean and Aegean basin of Turkey. Anahtar kelimeler: Carob bean, pekmez, minerals, 5-Hydroxymethylfurfural, carob extract

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