Relationship between Color (Instrumental and Visual) and Chlorophyll Contents in Soybean Seeds during Ripening

Abstract

The correlation between chlorophyll content and quantitative color parameters was investigated in order to find an indirect method for predicting green pigment in ripening soybean seeds. Five Brazilian soybean varieties harvested at different maturity stages (R(6) to R(8) according to the scale of Fehr & Caviness) and dried under two conditions (in oven at 40 degrees C with circulating air and at ambient temperature around 25 degrees C) were analyzed in two consecutive years. The slow-dried seeds at 25 degrees C lost chlorophyll faster, whereas drying at 40 degrees C did not result in yellowing of seeds. High and significant linear correlations between a value and total chlorophyll were obtained over the whole maturation period and on both conditions of drying. From an industrial point of view it appears that a value, obtained by the CIE-L*a*b* method, seems to be a good tool to be applied for quality control and classifying soybean seeds for different purposes.

Physicochemical Properties of Garden Cress (Lepidium sativum L.) Seed Oil

“…Soxhlet extracted oil was dark yellowish, while cold pressed oil showed a light yellowish colour. The seeds of the cruciferous family are known to contain chlorophyll and its derivatives [24] which could be extracted with the oil [25]. A linear correlation between the 'a' value and the total chlorophyll content of the oil has been reported [25].…”

O tempo e o tipo de embalagem sobre a erva-mate tipo chimarrão durante armazenagem em condições ambientais

“…Houve correlação significativa (P<0,01) com clorofila a (r=0,86), b (r=0,83) e total (r=0,87), o que relaciona a aproximação de zero na coordenada -a* com a diminuição na concentração de clorofila, fato observado também por outros autores (SCHMALKO & ALZAMORA, 2001;SINNECKER et al, 2002;CABRAL-MALHEIROS et al, 2006). Sugere-se que essa correlação esteja ligada à reação de feofitinização da clorofila, o que vai de acordo com alguns trabalhos que relatam correlação entre a formação de feofitina e a diminuição no valor de -a* (STEET & TONG, 1996;WEEMAES et al, 1999;KOCA et al, 2007).…”

Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin

“…In the same way as for other foods (Arias et al, 2000;Sinnecker et al, 2002), a simple and reliable method for colour measurements in pistachios could be very useful. Table 4 reports colour parameters (L*, C, h) and the relative statistical analysis.…”