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Effects of drying process and time of storage on fatty acid composition in raisins

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Abstract

Two studies were carried out to investigate fatty acids (FAs) profiles of raisins during postharvest storage. The pre-treated sun-dried (PSD), pre-treated air-dried (PAD), sun-dried (SD) and air-dried (AD) raisins were analyzed after 10, 18, 20, and 38 days, respectively. Among the drying treatments, AD raisins were the best ones in terms of producing a higher amount of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) in both studies (drying and storage). Total sixteen FAs were identified and quantified during drying and storage. Out of these, some FAs (C17:0, C23:0, C24:0, and C16:1) were not detected in fresh grapes. A direct relationship was observed between the moisture content and the concentration of FAs during drying. Overall, FAs content did not change during storage. Packaging materials (plastic bag and woven bag) also showed a non-significant effect on FA content. Steric acid (C18:0) and linoleic acid (C18:2) were the most concentrated FAs throughout the drying and storage of raisins.

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Acknowledgements

This experimental study was funded by the China Agriculture Research System to C. -Q. Duan, Grant Number CARS-31.

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Author notes

  1. Dong Wang and Hafiz Umer Javed have contributed equally.

Authors and Affiliations

  1. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083, China

    Dong Wang, Hafiz Umer Javed, Ying Shi & Chang-Qing Duan

  2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, 100083, China

    Dong Wang, Hafiz Umer Javed, Ying Shi & Chang-Qing Duan

  3. Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai, 200240, China

    Hafiz Umer Javed

  4. Beijing Yi Qing Food Group Co., No. 6 Beixinglu, Dong Duan, Daxing, Beijing, 102600, China

    Dong Wang

  5. Department of Horticulture, North Carolina State University, 2721 Founders Dr, Raleigh, NC, 27607, USA

    Mahnaz Kargar

  6. Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, 60800, Pakistan

    Sajid Ali

  7. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

    Abdullah

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  1. Dong Wang
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  2. Hafiz Umer Javed
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  7. Chang-Qing Duan
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Correspondence to Chang-Qing Duan.

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Wang, D., Javed, H.U., Kargar, M. et al. Effects of drying process and time of storage on fatty acid composition in raisins. Food Measure 15, 2974–2983 (2021). https://doi.org/10.1007/s11694-021-00873-2

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  • DOI: https://doi.org/10.1007/s11694-021-00873-2

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