Effect of tehina processing and storage in the physical-chemical quality

The effect of tehina processing and storage during six months at 25℃and 35℃on total phenolics,antioxidant activity,anthocyanins,and fatty acid analysis was evaluated.Tehina processing,storage period and temperature significantly(p≤0.05)decreased total phenolics,antioxidant activity and anthocyanins contents.The results showed that raw sesame seeds had the highest total phenolics(99.98 mg GAE/100 g)and lower levels were found in dehulled unroasted sesame seeds,tehina at zero time and roasted sesame seeds(62.53,60.61 and 47.03 mg GAE/100 g,respectively).In addition,tehina during storage showed a significant decrease in total phenolics(60.61 to 42.45 mg GAE/100 g).Raw sesame seeds had the highest antioxidant activity(0.51 mg/mL),while the tehina,dehulled unroasted and roasted sesame had antioxidant activity values of 1.21,1.35 and 1.79 mg/mL,respectively.Also,antioxidant activity of tehina at zero time was highest(1.21 mg/mL)and lowest was in tehina stored for six months(1.70 mg/mL).Sesame seeds and tehina had low levels of anthocyanins(1.26 and 0.50 mg cya-3-glu/100 g).Fatty acid analysis showed that sesame seeds(raw,dehulled unroasted and roasted)and tehina samples contain high percent of unsaturated fatty acid oleic(C18:1)and linoleic(C18:2).