Determination of some physical chemical, antioxidant and spectroscopic properties (FTIR) of molasses types produced by traditional methods i̇n Giresun region

Molasses is a traditional product that has been consumed in our country since ancient times and aims to process perishable fruits to have a longer shelf life. Although grapes are one of the most preferred fruits in molasses production, fruits such as pears, taflan and mulberries can also be used in molasses production. Molasses is a food that can be produced in almost every region of our country by using different raw materials depending on the variety of fruits grown in the region. Industrial production of molasses, whose traditional production is known to have been preferred from past to present, is also extremely common in our country. In the literature, the amount of HMF in molasses, its acidity, color, consistency, organic acid and mineral content are considered to be important quality criteria. In addition, practices such as adding sugar and mixing molasses from different fruits also pose the risk of adulteration. In this thesis study, it was aimed to determine the physicochemical properties of grape, taflan, mulberry and pear molasses produced by traditional methods in Giresun province. Samples were collected from 4 different types of molasses and in these molasses' samples water-soluble dry matter, total dry matter, color, pH, titratable acidity, ash, electrical conductivity, antioxidant capacity, total phenolic capacity, total flavonoid substance content, HMF, FTIR spectroscopy, sugar, browning level. analyzes were carried out. In the study, the total antioxidant capacity of the samples varied between 297.58±2.00 mg/100 g and 609.12±0.00, the total phenolic capacity between 40.33±4.55 and 138.88±2.55, and the total flavonoid capacity between 67.50±1.00 and 2632.50±15.00 mg/100 g. The HMF amount of molasses samples varies between 5.97±0.04 and 1827.76±17.51 mg/kg. Browning level results were determined between 17.00±0.05 and 110.00±0.04. FTIR spectra of molasses samples are similar.