Functional food potential of raisins on their phytochemical and elemental composition from Balochistan

Raisins are extensively consumed functional foods; however, their nutritional characteristics vary significantly due to differences in grape variety, region, and environmental conditions. The present study aimed to evaluate six locally produced raisin varieties Sundar Khani, Sahibi, Kishmishi, Haita, Tour, and Pahari through proximate analysis, phytochemical composition, and elemental profiling to determine their nutritional potential. Standard analytical methods were used, and data were statistically analyzed using ANOVA, Tukey’s test, PCA, and cluster analysis to determine significant differences among varieties. The results revealed considerable differences in macronutrients, phenolic and flavonoid content, and mineral concentrations. Proximate analysis revealed that Tour raisins contained the highest amount of moisture content (4.40%) and protein content (3.24%). Kishmishi had the highest level of ash content (2.08%) and fat content (1.92%); likewise, Pahari had the highest amount of fat content (1.92%). Pahari had the highest total phenolics, flavonoids, and essential minerals such as zinc (5.46μg/g), iron (101μg/g), calcium (1367μg/g), magnesium (400μg/g). PCA further demonstrated Pahari as the most nutrient-dense variety among the studied varieties. Overall, the findings demonstrate significant varietal differences and highlight Pahari raisins as a promising functional food with strong nutritional characteristics, supporting their potential application in healthy diets and food-related products. • Indigenous Balochistan raisins were nutritionally and chemically characterized. • Pahari raisins showed higher phytochemicals and antioxidant activity. • All raisins contained essential minerals within safe limits. • Pahari raisins showed superior overall nutritional quality.