Nutritional Evaluation and Antioxidant Potential of Pekmez From Saffron Processing By-Products

Abstract

During 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 Author