Abstract

This study explored the production of pekmez from saffron processing by-products, specifically petals and anthers, and evaluated its nutritional value. The analysis revealed that pekmez produced from these by-products contains high levels of minerals such as potassium, sodium, magnesium, and calcium. Additionally, significant amounts of water-soluble vitamins were detected, with vitamin B2 being the most abundant, followed by vitamins B7, B12, and B9. The ascorbic acid content was found to be 256 mg/kg. The pekmez exhibited a total phenolic content of up to 5.03 mg GAE/g, indicating its potential as a source of natural antioxidants. This research suggests that utilizing saffron by-products for pekmez production can contribute to more sustainable agri-food systems.

Key Takeaways:

• Pekmez can be successfully produced from saffron flower by-products (petals and anthers).
• This pekmez is rich in essential minerals including potassium, sodium, magnesium, and calcium.
• It contains significant amounts of water-soluble vitamins, particularly B2, B7, B12, and B9.
• The pekmez has a notable amount of ascorbic acid (vitamin C) at 256 mg/kg.
• It exhibits antioxidant potential due to its total phenolic content.
• Utilizing saffron by-products for pekmez production promotes sustainability in the agri-food sector.

Paper: Nutritional evaluation and antioxidant potential of pekmez from saffron processing by-products

Published: LWT, Volume 222, 15 April 2025, 117615.

Key Findings:

The research definitively demonstrated the successful production of pekmez from saffron processing by-products, specifically the petals and anthers of the Crocus sativus flower.

Detailed mineral analysis conducted using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) revealed that the pekmez derived from these by-products is a rich source of several essential minerals. Notably, the study identified high levels of potassium, sodium, magnesium, and calcium within the pekmez. The presence of zinc was also highlighted among the minerals found.

Furthermore, the nutritional evaluation extended to the water-soluble vitamin content of the pekmez. The analysis indicated the presence of several B vitamins. The highest amount detected was vitamin B2 (riboflavin), followed in descending order by vitamins B7 (biotin), B12 (cobalamin), and B9 (folate). These findings underscore the potential of this pekmez as a source of important B vitamins.

The study also quantified the ascorbic acid (vitamin C) content of the pekmez, which was determined to be 256 mg/kg. This significant level of vitamin C contributes to the nutritional profile of the pekmez.

In terms of bioactive compounds, the pekmez exhibited notable antioxidant potential, as indicated by its total phenolic content. The highest content of total phenolics, measured in different solvents, reached 5.03 mg GAE/g. This suggests that the pekmez produced from saffron by-products can serve as a source of natural antioxidants.

In conclusion, this initial study evaluating pekmez from saffron by-products established it as a good source of natural antioxidants, vitamins, and minerals. This finding supports the concept of utilizing these previously discarded materials to create a nutrient-rich food product.

Implications:

The findings of this study highlight the potential for valorizing saffron processing by-products through the production of nutritious foods like pekmez. This approach not only reduces waste generated during saffron production but also creates a new food product with significant nutritional benefits, being a good source of essential minerals, water-soluble vitamins, and natural antioxidants. The successful production of pekmez from these by-products offers a pathway to enhance the sustainability of the agri-food system by utilizing resources that would otherwise be discarded. This research provides a foundation for further exploration of utilizing agricultural by-products to create value-added food products, contributing to both economic and environmental sustainability.