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

## TL;DR

This study analyzes the nutritional content of eight traditional Turkish pekmez types, showing they are rich in vitamins, amino acids, and sugars, making them potentially beneficial as functional foods.

## Contribution

The study provides a detailed nutritional and functional characterization of eight traditional pekmez varieties from Türkiye.

## Key findings

- Arginine was the most prevalent essential amino acid in all pekmez samples.
- Pekmez from andiz had the highest vitamin C content and lowest HMF levels.
- PCA revealed significant variability among pekmez samples based on nutritional components.

## Abstract

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.

This study examines the nutritional profile and functional characteristics of eight traditionally produced pekmez varieties, focusing on essential amino acids, vitamin content, and bioactive compounds. The results highlight the high arginine and vitamin C content, suggesting potential health benefits. Additionally, Principal Component Analysis (PCA) reveals key factors contributing to the variability among pekmez samples.