Nutritional evaluation and antioxidant potential of pekmez from saffron processing by-products
Year: 2025
Type: article
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 B 2 was found, followed by B 7 , B 12 , and B 9 . 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. • Pekmez was successfully produced from saffron by-products. • The high levels of the minerals potassium, sodium, magnesium, calcium and zinc. • The highest amount of vitamin B 2 was found, followed by vitamins B 7 , B 12 and B 9. • The ascorbic acid value was found to be 256 mg/kg. • By-product use for nutritious food contributes to sustainable agri-food systems.
Source: LWT
Author: Yuksel Bayram
Institution: Pamukkale University
Language: English
Subfield: Oncology
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4408201575