Multivariate analysis of the conditions of temperature, moisture and storage time in the technological, chemical, nutritional parameters and phytochemical of green lentils

Abstract

The aim of this study was to determine appropriate conditions of temperature and moisture during a storage period of several months in the technological, chemical, nutritional parameters and phytochemical of green lentils. For this the experimental design adopted was completely randomized in a split-split plot scheme, with three replications. In the main plot, temperatures (15, 25 and 35 °C) were allocated; in the split plot the moisture (10, 12 and 14%); and, in the split-split plot, storage times (0, 60, 120, 180, 240, 300 and 360 days). At the end of 360 days of storage, it was observed that the grains maintained appropriate quality parameters at 15 °C/10% (temperature/moisture), followed by 25 °C/10% and 25 °C/12%. The storage time was proportional to the stress suffered by the grain, because in the three longest storage times (240, 300 and 360 days) in the three moistures, was observed a higher content of simple and total phenols, tannins and anion capture action evaluated by DPPH, as well as, greater darkening and brown tint. Significant reduction in nutritional compounds such as protein and lipid was also observed with the increase in storage time at all temperatures and moisture. In this way, this research also makes a significant contribution to producers and industries, so that in practice they can have appropriate storage conditions, reducing the technological, nutritional and economic depreciation of the grain, opening the horizon for a market that still needs to be better explored.