Pekmez and marmalade processing from hawthorn (Crataegus Oxyacantha)

This study was conducted to produce new products such as marmalade and pekmez from hawthorn fruit (Crataegus oxyacantha) which is very beneficial for health and extensively found in Afyonkarahisar neigbourhood of Turkey. To achieve this objective, some physical, chemical, and sensory properties of fruits, marmalade and pekmez of hawthorn were observed. Total percentage of dry matter, ash content and crude protein were determined as well as pH, total acidity and color measurement values. Micronutrient content of fruit, marmalade and pekmez samples were identified by analyzing Al, Mn, Zn, Ca, Fe, Mg, K, Na and P. As a result of sugar profile, the amount of sucrose, glucose, fructose and sorbitol of the samples were determined. In the analysis of total phenolics and phenolics profile, rutin, catechin and epicatechin phenolics were revealed in terms of their functionality. As a conclusion of the study, it was shown that high functional quality and flavoured hawthorn fruit, marmalade and pekmez can be produced by improving their processing methods and developing their efficiency. In this context, it may be possible to increase the consumption of hawthorn fruit, which has a limited usage in the market and also new functional products can be developed as commercially.