An Experimental Study of the Effects of the Mud Boil-up Process on the Physico-Chemical Properties of Grape Syrup

Document Type: Research Article


1 Department of Chemistry of Islamic Azad University, Shahrekord Branch, Shahrekord, I.R. IRAN

2 Senior Scientist at Texas OilTech Laboratories, 10630 Fallstone Rd, Houston, TX 77099, USA


The deficiency of calcium, magnesium, potassium, and iron leads to severe disorders in human body organs. This study introduces Dooshab as a food source of these useful elements. The Dooshab which translates to grape syrup is widely used in Iran. In the traditional method of the Dooshab production, the white soil is added to the grape juice and the mixture is boiled. After cooling, it is filtered. To get the syrup, the filtered juice is boiled again and concentrated. In this research, grape juice was divided into two equal parts. A known amount of white soil was added to one of the samples. Then, both samples were boiled and left to cool down. After paper filtering, the pH of each sample was measured. Heating was continued until liquids were concentrated and converted to syrup. Both samples which are produced from using mud-boiled up the stage and skipping this step were diluted to fixed volumes. Similar amounts of two samples were ashed and dissolved in distilled water and tested. The atomic absorption spectroscopy, spectrophotometry, and flame atomic emission spectroscopy techniques were used for quantitative analyses. The calcium, magnesium, iron and potassium quantity are 12 mg, 6.82 mg, 2.32 mg, and 250 mg in 25 mL of the Dooshab and 1.75 mg, 0.65 mg, 1.28 mg, and 65 mg in 25 mL of grape sauce, respectively. This study demonstrates that boiling of grape juice with the white soil decreases the acidity and increases the amounts of useful elements in grape syrup. 


Main Subjects

1] Ebrahimi A., "Clinical Explanation of Laboratory Tests", Teimoorzadeh-Taiieb, Tehran Iran (2005). (Originally in Persian)

[2] Andreoli T.E., Loscalzo J., Carpenter C.J., “Cecil Essential of Medicine”, Saunders Company, Philadelphia  US (2004).

[3] NaderiBeni B., KazemiBabaheidari A., NaderiBeni A., Qualitative and Quantitative Analysis of the White Soil: Implication for Production of Grape Syrup, World Applied Sciences Journal (WASJ), 21 (12): 1829-1834 (2013).

[4] Bertrand M., Özcan M. M., Oil Yields, Fatty Acid Compositions and Tocopherol Contents of Grape Seed Oils from Turkey, Carpathian Journal of Food Science and Technology, 3(1): 63-71 (2011).

[5] Juhaimi F. Al., Gecgel Ü., Gülcü M., Hamurcu M., Ozcan M. M., Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils, South African Journal of Engology And Viticulture, 38(1): 103-108 (2017).

[6]  Gross, Paul M., "Superfruits: (Top 20 Fruits Packed with Nutrients and Phytochemicals, Best Ways
to Eat Fruits for Maximum Nutrition, and 75 Simple and Delicious Recipes
", McGraw Hill, New-York US (2009).

[7] Sessler T., Weiss J., Vodovotz Y., Influence of pH and Soy Protein Isolate Addition on the Physicochemical Properties of FunctionalGrape Pectin Confections, Food Hydrocolloids, 32 (2): 294-302 (2013).

[8] Mahdavi E., Production of Fermented Beverage Based on Grape Syrup, Islamic Azad University Shahrekord Branch (2013). [Originally in Persian]

[9] Safaie M., "Comprehensive Selection of Herbal Therapy and Grocery Books of Iran an Inheritance of Our Medicine", Chaharbagh Publication, Isfahan Iran (2010). [Originally in Persian]

[10] Peighambardoust S.H., Yaghchi F., Azadmard Damirchi S., Hesari J., Mohammadivash R., Alizadeh A., Preparation of Flax Riched Dooshab and Study of Its Chemical Properties, Iranian Food Science and Technology Research Journal (IFSTRJ), 10 (1): 55-61 (2014). [Originally in Persian]

[11] Aminian M. , Abedinia A., Study ofPossibility of Replacement of Sugar with Grape Syrup in the Traditional Syrup Sweetmeat , "National Food. Ind. Cong.", February 28-29, Ghoochan Iran, (2012). [Originally in Persian]

[12] Amirpour A., Investigating the Possibility of Producing Functional Gaz withTraditional Natural Sweeteners, Islamic Azad University Shahrekord Branch, (2013). [Originally in Persian]

[13] Maghamikia H., AhmadzadehGhavidel R., A Review in Processing of Nutrition Value and Application of Grape Syrup, " National Food. Ind. Cong.", February 28-29, Ghoochan Iran, (2012). [Originally in Persian]

[14] Farhadi M., Esmaili N., Alizadeh M., Koohnavard N., Study of Rheological Properties of Fruity Yoghurt Prepared from Dooshab, "21th National Cong. of Food. Sci. and Tech.", October 29-31, Shiraz Iran, (2013). [Originally in Persian]

[15] Mehrabi Sh., Koushki M., Azizi M.H., Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake, Current Research in Nutrition and Food Science (CRNFSJ), 5 (2): 126-136 (2017).

[16] Batu A., Arsalan A., Eroglu A., Effects of Black Grape Syrup on Texture, Colour and Sensory Qualies of Value Added Turkish Delight (Lokum),J Nutr Food Sci (JNFS), S8-005 (2014).

[17] Vogel A.I., "A Textbook of Quantitative Inorganic Analysis Including Elementary Instrumental Analysis", Longman, London UK (1978).

[18] Skoog D.A., West D.M., Holler F.J., "Fundamental of Analytical Chemistry", Sounder College Pub, Fort Worth US (1992).