Bitlis ilinde geleneksel olarak üretilen gezo pekmezinin bazı kimyasal özelliklerinin incelenmesi / The investigation of some chemical properties of gezo molasses that traditionally produced i̇n Bitlis.

Abstract

In the present study, some chemical features of gezo molasses produced in Bitlis city were investigated. In the work, 6 molasses samples were collected from 6 different producers. The chemical properties were dedected as follow; pH 5.23, total ash %0.86, total acid 3.87, total amount of sugar %20.01, amount of invert sugar %9.82, amount of saccharose %9.68 and hydroxymethylfurfural 12.67 (mg/kg). In addition, antioxidant and antimicrobial activities were evaluated. Antioxidant activity of Gezo molasses was %13.8. Antimicrobial activity assased against Staphlococcus aureus (ATCC 33862), Burkholderia cepacia (ATCC 25608), Enterococcusf aecalis (ATCC 29212), Streptococcus pyogenes (ATCC 19615), Bacillus subtilis (ATCC 6633). Gezo molasses exhibited antibiotic effect on Streptococcus pyogenes.