450 



Scientific Proceedings (132) 



225 (2185) 



The vitamin content of raisins, dried raisin seeds and raisin 



seed oil. 1 



By R. ADAMS DUTCHER and JULIA OUTHOUSE. 



[From the Department of Agricultural Chemistry, Pennsylvania 

 State College, State College, Pa.] 



Commercial raisins are most commonly prepared by drying 

 two types of grapes, the small Sultanina (Thompson seedless 

 raisin) and the large Muscat of Alexandria (commonly called 

 the Muscat or Malaga raisin). When the latter is dried and 

 sold without removing the seeds, it is known as "loose" Muscat 

 raisin. When the seeds are removed the term "seeded Muscat 

 raisin" is applied. 



In this investigation studies have been made on the Thompson 

 seedless raisin, the loose Muscat raisin, the seeded Muscat, raisin 

 seed oil and dried raisin seeds. One hundred and fifty-six rats 

 were used in the experiments dealing with the study of vitamin 

 A and the usual technique was employed with the exception that 

 the yeast was fed in pellet form separate from the ration. In 

 all of the experiments the animals were confined in separate 

 cages and at least eight animals constituted an experimental 

 groups, on the same diet. Food intake records were kept for 

 each individual. The raisin materials were mixed (in ground 

 form) with the basal ration, with the exception of the raisin 

 seed oil, which was fed separately. 



A total of eighty-three rats were used in the study of vitamin 

 B and the usual technique was followed with the exception that 

 5 drops of crude cod liver oil were fed separately each day 

 instead of butter fat. 



Thirty guinea pigs were fed the following basal ration in 

 the study of vitamin C. 



Rolled oats 40 per cent. 



Milk powder 30 per cent. 



Bran 19 per cent. 



NaCl 1 per cent. 



Yeast 5 per cent. 



Cod liver oil 5 per cent. 



i A portion of the expense of this investigation was defrayed by a grant 

 from the Sun-Maid Raisin Growers Association. 



