Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties

摘要

The effect of six months storage at 25?°C and 35?°C of Halawa tahinia on physicochemical and nutraceutical properties were evaluated. The results revealed that the highest value of phenol content of Halawa tahinia is 215.8?mg GAE 100?g?1 at zero time, while, the lowest level is 156.41?mg GAE 100?g?1 at 25?°C stored for six months. The highest antioxidant value is 64.38% at zero time and the lowest is 42.42% stored at 25?°C for six months. Results showed a decrease in antioxidant activity, total phenolics content (TPC) and anthocyanin during storage of Halawa tahinia at 25?°C and 35?°C. The raw material Halawa tahinia found to contain the highest amounts of phenols, antioxidant activities and anthocyanins, which were 320.47?mg GAE 100?g?1, 71.80%, and 0.54?mg cya-3-glu100 g?1, respectively. While, the soapwort root contained lower amounts of phenols and antioxidant as the values found was 30.17?mg GAE 100?g?1 and 5.06%, respectively. There was no significant difference between TPC and anthocyanin content in Halawa tahinia at 25?°C and at 35?°C. The anthocyanin levels of Halawa tahinia stored at 35?°C for six months decreased from 0.48?mg cya-3-glu 100?g?1 at zero time to 0.12?mg cya-3-glu100 g?1 at the sixth month. The color values of Halawa tahinia increased during storage at 25?°C and 35?°C. However, the total phenolics, antioxidant activity and anthocyanin contents of Halawa tahinia decreased significantly during processing and storage for six months at 25?°C and 35?°C. However, still, it is of considerable amount.