Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties

Abstract

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.