Determination of nutritional values and quality characteristics of some important black raisins of Eastern Anatolia Region and comparison with seedless Sultani raisins

In this study, some main black grape varieties of Eastern Anatolia Region such as Kösetevek (Elazığ), Besni Karası (Adıyaman) and Köhnü (Malatya) were repeatedly provided and dried for two years. The nutritional values and quality characteristics of studied raisins were investigated and compared with Sultani seedless raisins. A total of five anthocyanin compounds and 15 colorless phenolic compounds were determined in black raisins. The amounts of anthocyanin and phenolic compounds in studied raisins were ranged from 485.06 mg/kg to 1396.41 mg/kg and from 340.56 mg/kg to 953.80 mg/kg, respectively. Kösetevek raisins demostrated the highest phenolic compounds, followed by Besni Karası, Sultaniye and Köhnü varieties. The energy values of raisins were changed between 300.90 kcal/100g to 352.00 kcal/100g and Köhnü variety showed the highest value among samples. Dietary fiber contents of all samples were between 3.86 g/100g to 11.08 g/100g and Besni Karası variety displayed the highest content, followed by Kösetevek, Köhnü and Sultaniye varieties. Based on the sensory analysis, Kösetevek raisins were prefered by panelists. The amount of phenolic compounds, nutritional values and antioxidant activities in black seeded raisins were found to be richer than seedless Sultani raisins.