Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed

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dc.authorid0000-0003-0490-371Xen_US
dc.authorid0000-0003-4951-2050en_US
dc.authorid0000-0003-1739-4547en_US
dc.authorid0000-0003-0547-9527en_US
dc.contributor.authorYeken, Mehmet Zahit
dc.contributor.authorSoydemir, Hakkı Ekrem
dc.contributor.authorKibar, Hakan
dc.contributor.authorÇiftçi, Vahdettin
dc.date.accessioned2024-03-12T11:03:35Z
dc.date.available2024-03-12T11:03:35Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Tarla Bitkileri Bölümüen_US
dc.description.abstractThis study was carried out to investigate the changes in some phenolic, mineral, color and cooking traits of chickpea seeds stored at different temperatures (5, 10, 15 and 20 degrees C) and duration (0-540 days). Significant variations in the investigated traits were found statistically before and after storage. The investigation revealed that gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, chlorogenic acid, ferulic acid, quercetin, protein, phosphorus, magnesium, calcium, iron, zinc, manganese, and copper concentrations reduced at the end of the storage. Significant fluctuations in seed moisture content were observed depending on storage temperature and duration. Storage duration affected all color parameters except L* value, but storage interaction only influenced the a* value. According to correlation analysis, cooking time significantly correlated with hydration capacity and hydration index increased at the end of the storage. The eigenvalues of the first three principal components explained 80% and 75.1% of cumulative variances of mineral composition and cooking traits, respectively. In the biplot analysis, the Ca, Zn, Cu and Mg vectors revealed a high positive correlation with each other. The results of this study clearly revealed that 5 or 10 degrees C low storage temperature and 300-day storage period were the most suitable to maintain the quality of chickpea seeds. These findings could assist in providing information for the seed industry in maintaining nutritional composition for indication of storability and quality of chickpea seed, which in turn benefit the postharvest decisions for storage, distribution, and marketing.en_US
dc.identifier.citationYeken, M. Z., Soydemir, H. E., Kibar, H., & Çiftçi, V. (2023). Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed. Journal of Stored Products Research, 102, 102122.en_US
dc.identifier.doi10.1016/j.jspr.2023.102122
dc.identifier.endpage13en_US
dc.identifier.issn0022-474X
dc.identifier.issn1879-1212
dc.identifier.scopus2-s2.0-85156209397en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.jspr.2023.102122
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12078
dc.identifier.volume102en_US
dc.identifier.wosWOS:001004119000001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYeken, Mehmet Zahit
dc.institutionauthorSoydemir, Hakkı Ekrem
dc.institutionauthorKibar, Hakan
dc.institutionauthorÇiftçi, Vahdettin
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofJournal of Stored Products Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCicer Arietinum L.en_US
dc.subjectStorageen_US
dc.subjectNutritional Compositionen_US
dc.subjectPerCicer-Arietinum L.en_US
dc.subjectPerformance Liquid-Chromatographyen_US
dc.subjectPhaseolus-Vulgaris L.en_US
dc.titleLong-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seeden_US
dc.typeArticleen_US

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