Ethnobotanical and Chemical Studies on Gezo Molasses From Quercus brantii Lindl. Acorns in Turkey

Fatih Satıl, Hasan Akan, Mehmet Karaaslan, Mehmet Maruf Balos, Bülent Başyiğit


Oak molasses, called “Gezo,” have been produced by the local people of Southeastern Anatolia. In this study, the ethnobotanical characteristics, production stages, health effects, and chemical composition of Gezo were determined. Traditional Gezo molasses is produced from the acorn of Quercus brantii Lindl. The survey was carried out in seven provinces with large populations. Molasses samples were collected from local producers in the region alongside the local names, usage, sorting, and grading methods used by the local people. The total contents of phenolics and flavanoids were found to vary between the range of 1.60–2.56 mg gallic acid equivalents (GAE) and 0.62–0.72 mg rutin (RE) per g of Gezo molasses, respectively. Gezo displayed scavenging activity against DPPH radicals ranging from 7.57 to 9.44 µM Trolox/g. The CUPRAC assay results showed that molasses also possessed reducing power activity with a value of 8.57–10.20 µM Trolox/g. Gezo is typically consumed by local people as a breakfast food. However, it is also used for medical purposes to treat bronchitis, cough, asthma, and diabetes. The region’s oak species are used by locals for fuel, feed, handicrafts, and games.


ethnobotany; traditional molasses; medicinal plants; Anatolia

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