This research have been done at a small local shop for producing Molasses from
raisin (dry grape) located at Maraba village/Al -tall/, Damascus country side. We used
raisin from dried local grape (famous at Damascus country side) which has a high t
otal
carbohydrates contents (up to 30%). Tow methods for producing Molasses: First one
(traditional) and second one (suggested). The results showed that the total
carbohydrates juice of raisin (Al -jalap) in suggested method was more (39.4, 41.3,
42.09%) than in traditional one (38.8, 40.2, 41.2 %), respectively during extraction
process. The Molasses obtained from suggested method was higher in vitamin C 0.32
100Mg/g) and total carbohydrates (93.17 %) comparing with the traditional method
0.22 (100Mg/g) and (88.14 %), respectively. Percentage of ash by suggested method was
2.29 % and by traditional method was 2.1 % so that reflect the highest mineral (k, Ca,
P, and Fe) in the suggested method.
Four varieties of grape raisins where made in traditional way and
investigated for their chemical composition, mineral elements and total
antioxidanst capacity. Results reveals that there were significant differences in
the average percentage of m
oisture and carbohydrate between varieties,
whereas the protein, fat and ashes percentages were not significant. Results of
minerals analysis showed that blue raisins had the highest amount of Calcium,
phosphorous and potassium with a level of 66 mg, 193 mg and 989 mg in 100 g
raisins respectively. In addition, the total polyphenol contents by Folin-
Ciocalteau assay were higher in blue (257 mg) and red raisins (213mg) when
compared to the others varieties and vitamin C was 45mg/100g and 34 mg/100g
in blue and red raisins respectively. The antioxidant activity of raisins was
assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay.
The amount of raisins needed to scavenge 50% of DPPH radical (EC50) was
similar for all varieties ranging from about 4.18 mg to 6.41 mg. Total
antioxidants capacity were in descending order blue >red > white > green
raisins. Therefore, the consumption of raisins is considered to contribute the
intake of antioxidants and minerals in Syrian diet .
