THE EFFECT OF THERMAL TREATMENT ON ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF BLACK SHALLOT (ALLIUM ASCALONICUM)

Black shallot is the newly developed food product from (Allium ascalonicum), which characterized by dark brown color, sweet taste and jelly texture. However, effect of thermal treatment on physicochemical properties, bioactive compounds, antioxidant activity has not been assessed yet. In this study, we determined changes some properties (reducing sugar, pH, moisture, acidity), polyphenols, its (via DPPH radical scavenging assay) during aging process at three different temperatures (60, 70, 80oC) with sampling intervals 3 days for a 21-day period. All conditions gradually reduced moisture pH versus increased acidity, reducing total polyphenol content, activity. The optimal to produce polyphenols - enriched black were 70oC 18 (63.95 ± 1.24 % 52.86 2.02 mg GAE/g DW, respectively). These findings only gives basis optimization processing improvement quality desired attributes but also suggests as promising source extract compounds application in pharmaceutical industry.