Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity
Faba beans cv. Fiesta with seed moisture content (SMC) modified to 8, 10, 12 and 14% were packed in polyethylene lined aluminium foil bags and stored at 5, 15, 20, 25, 30, 37, 45, 50 or 60 C ( 2 C) for one year. Samples were analysed for moisture content and seed coat (testa) colour over the storage...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
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Elsevier Ltd.
2009
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/31128 |
| _version_ | 1848753288950841344 |
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| author | Nasar-Abbas, Syed Siddique, K. Plummer, J. White, P. Harris, D. Dods, K. D'Antuono, M. |
| author_facet | Nasar-Abbas, Syed Siddique, K. Plummer, J. White, P. Harris, D. Dods, K. D'Antuono, M. |
| author_sort | Nasar-Abbas, Syed |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Faba beans cv. Fiesta with seed moisture content (SMC) modified to 8, 10, 12 and 14% were packed in polyethylene lined aluminium foil bags and stored at 5, 15, 20, 25, 30, 37, 45, 50 or 60 C ( 2 C) for one year. Samples were analysed for moisture content and seed coat (testa) colour over the storage period using a chroma meter. A continuous increase in L* and b* values was found in all samples with the passage of time whereas a *values first increased and then decreased in samples stored at relatively high temperatures (= 37 C). The initial beige testa colour changed to light brown, dark reddish brown or almost black depending on storage conditions. The higher the temperature and SMC the faster the rate of change in colour (E ab* values). Seeds with 8% SMC had more stable testa colour compared to seeds with higher SMC. Exposure to artificial light (350 mol m -2 s -1) substantially accelerated the colour darkening. Cotyledon stored at 37+2 C also darkened with the storage time. A loss in total free phenolics, total tannins and proanthocyanidins was found with increased darkness of testa and cotyledons during storage. |
| first_indexed | 2025-11-14T08:22:08Z |
| format | Journal Article |
| id | curtin-20.500.11937-31128 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:22:08Z |
| publishDate | 2009 |
| publisher | Elsevier Ltd. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-311282017-09-13T15:55:52Z Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity Nasar-Abbas, Syed Siddique, K. Plummer, J. White, P. Harris, D. Dods, K. D'Antuono, M. Cotyledons Phenolics Colour darkening Pulse Seed coat Faba beans cv. Fiesta with seed moisture content (SMC) modified to 8, 10, 12 and 14% were packed in polyethylene lined aluminium foil bags and stored at 5, 15, 20, 25, 30, 37, 45, 50 or 60 C ( 2 C) for one year. Samples were analysed for moisture content and seed coat (testa) colour over the storage period using a chroma meter. A continuous increase in L* and b* values was found in all samples with the passage of time whereas a *values first increased and then decreased in samples stored at relatively high temperatures (= 37 C). The initial beige testa colour changed to light brown, dark reddish brown or almost black depending on storage conditions. The higher the temperature and SMC the faster the rate of change in colour (E ab* values). Seeds with 8% SMC had more stable testa colour compared to seeds with higher SMC. Exposure to artificial light (350 mol m -2 s -1) substantially accelerated the colour darkening. Cotyledon stored at 37+2 C also darkened with the storage time. A loss in total free phenolics, total tannins and proanthocyanidins was found with increased darkness of testa and cotyledons during storage. 2009 Journal Article http://hdl.handle.net/20.500.11937/31128 10.1016/j.lwt.2009.05.013 Elsevier Ltd. fulltext |
| spellingShingle | Cotyledons Phenolics Colour darkening Pulse Seed coat Nasar-Abbas, Syed Siddique, K. Plummer, J. White, P. Harris, D. Dods, K. D'Antuono, M. Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title | Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title_full | Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title_fullStr | Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title_full_unstemmed | Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title_short | Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| title_sort | faba bean (vicia faba l.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity |
| topic | Cotyledons Phenolics Colour darkening Pulse Seed coat |
| url | http://hdl.handle.net/20.500.11937/31128 |