Nutritional Profile and Functional Characteristics of Various Types of Traditionally Produced PEKMEZ-Part I

This study aimed to evaluate the nutritional profile and functional characteristics of eight traditional pekmez varieties produced from different fruits. Samples of andiz, pear, aronia, white mulberry, black mulberry, carob, pomegranate, and grape pekmez were obtained from local producers in Türkiye. Analyses included total soluble solids, hydroxymethylfurfural (HMF), sugars, vitamin C, and essential amino acid content. All values were expressed on a fresh weight basis. The total soluble solids ranged from 55.36% to 80.92%, and total sugar content varied between 40.74 and 44.88 g/100 g. Fructose was the dominant sugar in all samples (15.71-17.64 g/100 g). Vitamin C was the most abundant vitamin, with concentrations ranging from 18.74 to 109.69 mg/kg. Among essential amino acids, arginine was the most prevalent (209.64-483.99 mg/100 g), followed by threonine and methionine. Arginine, important for growth hormone synthesis, may support dietary needs in growing children. PT1 (andiz) had the lowest HMF and the highest vitamin C content, while PT5 (black mulberry) contained the highest levels of all essential amino acids except phenylalanine. Principal Component Analysis (PCA) indicated that PC1 and PC2 accounted for 44.7% and 26.3% of the total variance, respectively, revealing key differentiators among the samples. These findings emphasize the nutritional richness of pekmez and support its promotion as a functional food. The results may also guide local producers in diversifying pekmez production to enhance nutritional value and expand market potential.