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 moisture 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 .