Al Juhaimi, FahadÖzcan, Mehmet Musa2020-03-262020-03-2620170003-925Xhttps://dx.doi.org/10.2376/0003-925X-68-48https://hdl.handle.net/20.500.12395/34808While antioxidant activity values of boiled juice (pekmez) samples varied between 89.26 % (date) and 99.07 % (pomegranate), total phenolic contents ranged from 103.32 mg GAE/100 g to 149.56 mg GAE/100 g (pomegranate). Gallic acid contents of pekmez samples were determined between 1.16 mg/100 g (carob) and 4.23 mg/100 g (pomegranate). Also, pekmez samples contained 4.13 mg/100 g (carob) 9.51 mg/100 g (pomegranate) (+)-catechin. K contents of boiled juice samples varied from 131.48 mg/Kg (Date) to 10832.63 mg/Kg (Carob). Fe contents of boiled juice samples varied between 15.98 mg/Kg (Pomegranate) and 51.43 mg/Kg (Mulberry). The highest Zn content was found in Pomegranate boiled juice (9.90 mg/Kg). The lowest Zn content was determined in mulberry (black) pekmez (0.77 mg/Kg).en10.2376/0003-925X-68-48info:eu-repo/semantics/closedAccesspekmezfruitsphenolic compoundsmineralsheavy metalICP-AESArticle6824851WOS:000423500400003Q4