en public specific orginal article <div style="text-align: justify;"><b><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Background:</span></span></span></b><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> Awareness has recently increased </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">because of the reliance</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> on plant extracts such as raisin extracts to enhance biological properties and produce functional products such as dairy products fortified </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">with</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> these extracts. <b>Methods:</b> In this study, the active compounds in aqueous and alcoholic extracts of black and yellow raisins were </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">evaluated by</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> GC‒MS.</span></span></span> <span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">The yogurt fortified </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">with</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> extracts was manufactured, and the diameter of the inhibition zone was estimated against </span></span></span><i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Pseudomonas aeruginosa</span></span></span></i><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">. The</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> free radical-scavenging capacity </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">(</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">DPPH%</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">)</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> was estimated </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">at concentrations</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> of 0, 5, 10, </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">15 mg/ml</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">.</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> The letters also refer to antioxidants (A1) and (A2) in yogurt with alcoholic and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">aqueous </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">extracts of black raisins and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">(A3) </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">(A4)</span></span></span> <span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">in yogurt with alcoholic</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">aqueous extracts </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">of</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> yellow raisins. <b>Results:</b> The findings </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">revealed</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> the emergence of many active compounds, including</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> alcohols, hydroxymethylfurfural, vitamins, alkanes, alkynes, phenolics, long-chain saturated fatty acids, organic acids, and other active compounds of different percentages. The</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> highest inhibition zone of yogurt fortified with alcoholic extracts for black raisins was against <i>Bacillus cereus,</i> which reached 8, 20, and 23 mm,</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> respectively, </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">and increased in yogurt fortified with aqueous extracts for black raisins to 9, 21, and 24 mm</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">, respectively</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">. The free radical-scavenging </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">capacities</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> of the A1, A2, A3, and A4 samples</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> were</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> 38.17, 39.12, 39.46, </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">and </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">39.</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">89%, respectively,</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> at a concentration of 15 mg/ml, </span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">whereas that of</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times=""> ascorbic acid was 85.</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">90%</span></span></span><span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">. <b>Conclusion:</b> This study showed that consuming yogurt fortified with raisin</span></span></span> <span style="font-size:10.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">extracts provides the body with functional benefits.</span></span></span></div> Biological,DPPH, GC‒MS,Zone inhibition,Fortified yogurt, Raisin 191 204 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1325-1&slc_lang=en&sid=1 Raghad Al Musa raghad.saad@uobasrah.edu.iq 0000-0001-9260-4335 Yes Department of Food Sciences, College of Agriculture, University of Basrah, Iraq Esraa Ethafa 0000-0002-1285-2783 No Department of Food Sciences, College of Agriculture, University of Basrah, Iraq