Determination of Bioactive Compounds of Probiotic Fermented Grape and Raisin Beverages

Abstract

This study was conducted in the laboratories of the Food Sciences Department/College of Agriculture/Tikrit University, and included the production of three products, namely grape juice (J), wine (W), and functional drink (F), for four types of treatments, including red grapes (A) and red raisins. (B), yellow grapes (C), yellow raisins (D), and several tests were conducted on them after the first day of production T0, and the following seven weeks T1, T2, T3, T4, T5, T6, and T7 . The results of the statistical analysis to estimate the concentration of vitamin C showed that there were no significant differences between all the average values of the products (J, W, F), which amounted to (8.635, 10.138, 10.911) mg/100 ml, respectively. On the other hand, it was found There were major dissimilarities between the average values of vitamin C for treatments A, B, C, and D, which amounted to (12.767, 9.040, 9.223, 8.550) mg/100 ml, respectively, As for the results of estimating the concentrations of the vitamin B group, they are completely consistent in terms of their high values with the results of estimating vitamin C, but at lower concentrations than them. The results of flavonoids estimation show that there are no significant differences between all the average values of the products (J, W, F), respectively. On the other hand, it was observed that there were significant differences between the average values of total flavonoids for the studied treatments A, B, C, and D, As for the results of estimating the concentrations of anthocyanin's and carotenoids, they are completely consistent in terms of their high values with the results of estimating flavonoids.