Determining the effects of different andiz molasses production methods on phenolic compounds and some quality parameters

In this study, HMF content, phenol compounds, antioxidant effects, and other quality parameters of the extract (şıra) obtained from Juniperus drupacea Labill. fruit and molasses produced by three different production techniques (vacuum evaporation (Vak), traditional method (AKLab), and taken from the market (AKTic)) were investigated comparatively. Phenolic compounds were determined using electrospray isolation mass spectrometry (LCDAD-ESI-MS/MS) based on high-performance liquid chromatography. As a result of the analysis, a total of 22 phenol compounds were identified and their quantities were determined. Among the compounds determined, it was determined that among the flavonoid compounds, amentoflavone compound in the AKTic sample, the gallic acid which is phenolic acid in the AKLab sample, the isorhamnetin-hexocide which is flavonoid compounds in the Vak sample, and two phenolic compounds in the extract the isorhamnetin-hexocide (flavonoid compounds) and vallinic acid (phenolic acid) were found to be dominant. The antioxidant potentials of the samples were discussed in detail using ABTS and DPPH methods. As a result of the antioxidant analysis, it was determined that AKTic molasses has a higher antioxidant capacity. Also in the study, it was determined that the andız molasses with the lowest HMF value, and the highest protein content was Vak. Based on the sensory analysis, AKTic; in terms of appearance, viscosity, cooked taste, and astringency, AKLab; it was evaluated as the most preferred molasses in terms of color and taste. When evaluated in terms of smell and taste, Vak and AKLab molasses were reported to be the most preferred molasses with similar points.