Changes in the quality and antioxidant capacity of Msalais during storage

Abstract

In this study, the change of Msalais quality and antioxidant capacity during storage were investigated. The experiments were carried out over a period of 9 months, and analyses were performed monthly. The results showed that the pH, total sugar, and alcohol content of Msalais during the storage period exhibited a decreasing trend, while the total acid content increased. The antioxidant capacity indicated that the contents of total phenols and flavonoids and the scavenging ability of Msalais for DPPH and ABTS decreased markedly with storage time, and stabilizing after 9 months of storage. Furthermore, a total of 27 aroma components, including alcohols, aldehydes, ketones, esters and acids, were detected. After 9 months of storage, the content of most aroma components in Msalais had changed. Among them, the values of the characteristic aroma ingredient phenylethyl alcohol decreased during storage. However, the contents of diisobutyl phthalate, hexadecanoic acid ethyl ester, and octadecanoic acid ethyl ester increased substantially with the following 9 months of storage time. Overall, during the storage process, alcohols, aldehydes and ketones continued to decrease, while esters and acids continued to increase; it was determined that within the 9 month storage period, the longer the storage time, the greater the difference. The obtained findings provide reference data for the optimization of Msalais storage.

Keywords

• Msalais
• physicochemical properties
• antioxidant capacity
• aroma components