Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/60101
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dc.contributor.authorBayram, Y.-
dc.date.accessioned2025-04-25T19:13:02Z-
dc.date.available2025-04-25T19:13:02Z-
dc.date.issued2025-
dc.identifier.issn0023-6438-
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2025.117615-
dc.identifier.urihttps://hdl.handle.net/11499/60101-
dc.description.abstractDuring saffron production, parts of the flower that make up are released as by-products, including the petals and anthers. The aim of this study is to investigate the production of pekmez from these by-products and the nutritional value of this pekmez. The highest content of total phenolics of pekmez in different solvents was found to be 5.03 mg GAE/g. Analysis with Inductively coupled plasma mass spectrometry (ICP-MS) revealed high levels of the minerals potassium, sodium, magnesium and calcium. The highest amount of vitamins B2 was found, followed by B7, B12, and B9. The ascorbic acid was found to be 256 mg/kg. As a result, pekmez from saffron by-products, which was evaluated as a new product in this first study, proved to be a good source of natural antioxidants, vitamins and minerals. Hence, it can be inferred that utilizing these by-products as raw materials in pekmez production could potentially enhance the sustainability of the agri-food system. © 2025 The Authoren_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWTen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectIcp-Msen_US
dc.subjectPekmez (Molasses)en_US
dc.subjectSaffron By-Productsen_US
dc.subjectSustainable Agri-Fooden_US
dc.subjectWater-Soluble Vitaminsen_US
dc.titleNutritional Evaluation and Antioxidant Potential of Pekmez From Saffron Processing By-Productsen_US
dc.typeArticleen_US
dc.identifier.volume222en_US
dc.departmentPamukkale Universityen_US
dc.identifier.doi10.1016/j.lwt.2025.117615-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57206780320-
dc.identifier.scopus2-s2.0-105000190137-
dc.institutionauthorBayram, Y.-
dc.identifier.scopusqualityQ1-
dc.identifier.wosqualityN/A-
item.grantfulltextnone-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
crisitem.author.dept25.01. Food Processing-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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