A Study on Syrup of Juniperus excelsa Cones Grown in Türkiye

Ebru Hatice Tigli Kaytanlioglu *

Department of Forest Engineering, Forestry Faculty, Isparta University of Aplied Sciences, Isparta, Turkiye.

Huseyin Fakir

Department of Forest Engineering, Forestry Faculty, Isparta University of Aplied Sciences, Isparta, Turkiye.

Ugur Ozkan

Department of Forest Products Engineering, Forestry Faculty, Isparta University of Aplied Sciences, Isparta, Turkiye.

Candan Kus Sahin

Department of Landscape Architecture, Architecture Faculty, Suleyman Demirel University, Isparta, Turkiye.

*Author to whom correspondence should be addressed.


For beverage products, some analytical tests are conducted prior to packaging and distribution. However, physicochemical properties may affect product quality adversely in a number of ways. Liquids with high dissolved solids may impact inferior palatability and may induce an unfavorable physiological reaction in the transient consumer. In this study, it was to evaluate some certain physicochemical properties of syrup which was made from Juniperus excelsa’s berries collected from four different geographical locations managed by the Regional Directorate of Forestry authorities in Turkiye. Considerable physicochemical variations were found among Juniperus excelsa’s berry-based syrup products. The lowest value of pH: 5.46 was found with syrup prepared from Yalvaç-Isparta, (sample C), followed by pH: 5.75 from Hisarcık-Kütahya, (sample D), pH: 5.80 Ağlasun-Burdur (sample B), and pH: 6.32 Gazipaşa-Antalya (sample A), respectively.  However, syrup prepared from sample C showed the highest values of electrical conductivity (EC), total dissolved solids (TDS), sugar content (Brix), and also distinguished from the others by highest oxidation-reduction potential (ORP).  It was found to be 3136.1 uS/cm for EC, 1568 ppm for TDS, 1.90 °Bx for Brix and 188.6 mV for ORP. However, the highest turbidity value of 67.6 NTU was found with sample D while the lowest with sample A (39 NTU). These values may be good criteria for the botanical origin of syrup and therefore, it may be used in syrups prepared from Juniperus excelsa’s berries.

Keywords: Juniperus excelsa berry, syrup, pH, EC, TDS, turbidity

How to Cite

Kaytanlioglu , Ebru Hatice Tigli, Huseyin Fakir, Ugur Ozkan, and Candan Kus Sahin. 2023. “A Study on Syrup of Juniperus Excelsa Cones Grown in Türkiye”. Asian Journal of Research in Agriculture and Forestry 9 (4):203-12. https://doi.org/10.9734/ajraf/2023/v9i4248.


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