Bioactive compounds in fruits and vegetables reduce the risk of chronic disease in humans. Fruits are subjected to drying process to stop the activities of some microorganisms. In this way, the shelf life of fruits is extended. Fresh grapes can also be dried and stored for a long time. The nutritional value of raisins is very high thanks to the minerals such as potassium, calcium and iron. It is also rich in vitamins. The most important component found in raisins is phenolic compounds. These compounds significantly inhibit cancer and heart disease.

Grape cultivation companies dry fresh grapes in the sun and then immerse them in water, potassium carbonate and olive oil mixture. Fatty acid levels of raisin seeds and fruits are determined during these processes.

Fatty acids are very important components for the cell. It is found in the structures of triglycerides and cholesterol ester in the cell. Animal cells contain aromatic fatty acids such as omega-3, omega-6 and omega-9. These fatty acids are polyunsaturated fatty acids. It is essential for biological functions in mammals, but cannot be synthesized during metabolism. So it needs to get outside. The most important benefit of grapes is their polyunsaturated fatty acids.

According to TS 3411 standard, general properties, group characteristics, type characteristics, class characteristics, height characteristics, foreign matter content, moisture content and sulfur dioxide properties were given among the properties, examination and tests of seedless raisins. Accordingly, edible vegetable oils may be used in raisins, provided that they do not exceed 1 by mass and if necessary, and do not impair the properties of raisins.

In the scope of chemical food analysis, the determination of oil in seedless raisins is carried out by authorized laboratories. During these analyzes, the relevant legal regulations and the standards issued by national and international organizations are followed. The standard is based on:

• TS 3411 Seedless raisins