Evaluation of some physiochemical and bioactive properties of the cone extract molasses in terms of food safety and quality

zThis study aimed to determine some physicochemical and bioactive properties of the cone molasses, which was origin Black Pine (Pinus nigra), Fir (Abies nordmanniana) and Scotch Pine (Pinus sylvestris) trees, to evaluate them in terms of quality standardization and food safety.pH values varied from 3.47 to 4.75.Total acidity changed between 1.28 and 2.56%.The viscosity varied from 150.42 to 11164.67 cP, Brix values varied from 64.63 to 78.68%, and electrical conductivity varied from 376.67 to 944.67 (S/cm), respectively.The ash contents of cone molasses ranged from 0.24 to 0.96%.Regarding the minerals, all the molasses samples was rich in especially K (208.0-4146.9mg/kg) and Ca ( 27.5-1580.0mg/kg) and also P, Mg, and Na, while Zn, Fe, and Mn levels were the lowest.The color values were found between 0.41 and 29.04 for L*, 6.54 and 44.11 for a*, 3.16 and 36.45 for b*.The sugar contents of cone molasses samples ranged remarkably.The fructose level was between 5.92-30.23%,glucose level was 12.03-36.48%,saccharose content was 4.67-45.32%,total sugar amount was 49.31-75.80%,invert sugar amount was 17.95-66.71%.Total phenolic contents varied from 875.00 to 2750.00 at g GAE/g level, antioxidant activities from 44.06 to 89.77%, and the hydroxymethylfurfural (HMF) contents in the wide range of 4.54-1101.58mg/kg.Although the results obtained makes this product's functionality related to the qualities of bioactive valuable, the fact that lack of the standardization, especially in terms of high temperature, long process time, and sugar content in the production of cone molasses caused significant changes in the quality parameters.Considering that it does not belong to a specific product group regarding regulations, it is not compared according to the quality limits.However, the results obtained within the scope of this study were evaluated according to current regulations.To develop the production techniques of cone molasses produced with independent recipes and conventional methods and to provide sustainable standardization in terms of quality propeties, it is necessary.