Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method

Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There various methods employed for drying grapes into raisins. This study aimed to investigate the effects different on raisins, specifically, without pretreatment (SD), treatment potassium carbonate (5%) containing 2% olive oil (POT), and ashy water 2.5% (AOW). The examined changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant anthocyanin contents, color properties, protein content three varieties: Deyvani, Haseni, Reşek. results indicated that POT resulted lightest raisins Deyvani (0.48 g) Reşek (0.58 g), while Haseni exhibited heaviest (0.64 under same treatment. variations characteristics were relatively limited compared observed phenolic properties. Nontreated had lowest across all varieties. Protein was significantly affected by treatment, AOW SD treatments comparatively minor. slightly brighter but lower findings this highlight differential varieties, emphasizing importance considering variety-specific approach when selecting method.