Storage conditions and length affect the B vitamin profile of five different chickpea cultivars

Authors: KAZEMZADEH POURNAKI, SHIRIN - South Dakota State University; Biswas, Atanu; HALL, CLIFFORD - South Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/29/2025
Publication Date: 1/7/2026
Citation: Kazemzadeh S., Biswas, A., Hall, C. 2026. Storage conditions and length affect the B vitamin profile of five different chickpea cultivars. Cereal Chemistry.https://doi.org/10.1002/cche.70037
DOI: https://doi.org/10.1002/cche.70037

Interpretive Summary: As chickpeas are a staple food around the world, proper storage is key to preserving their nutritional value. This study examined how different temperature and humidity levels during storage affect the stability of five B vitamins (B1, B2, B3, B6, and B9) in five chickpea varieties over 360 days. Exposure to varying humidity and temperature levels led to measurable nutrient losses across five chickpea varieties (Crown, Royal, Orion, Sierra, and Frontier). Dry storage environments had pronounced negative effects on thiamin and riboflavin in Frontier and Sierra, while high-temperature, high-humidity (HTHRH) conditions resulted in the lowest niacin, pyridoxine, and folic acid concentrations, particularly with Royal and Crown varieties. Results highlight the importance of proper storage conditions to preserve chickpeas' nutritional value, benefiting farmers and manufacturers who supply chickpeas for various products like snacks, trail mixes, and baked goods.

Technical Abstract: The nutritional value of chickpeas, particularly their B vitamin concentration, can be influenced by storage conditions. In this study, the effects of different temperatures and relative humidity levels on the stability of five B vitamins—thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), and folic acid (B9)—were evaluated across five chickpea varieties (Crown, Royal, Orion, Sierra, and Frontier). Samples were stored for 360 days under four conditions: 1) Low Temperature, Low Relative Humidity (LTLRH), 21°C, 40%; 2) High Temperature, Low Relative Humidity (HTLRH), 40°C, 40%; 3) 21°C, 65%RH (LTHRH), and 40°C, 65%RH (HTHRH). A quad-enzyme extraction method followed by high-performance liquid chromatography (HPLC) analysis was employed to quantify vitamin concentrations. The method was validated, ensuring sensitivity, precision, and linear range for each vitamin compound. The limit of detection, limit of quantification, and matrix effects were evaluated. Results supported significant (P= 0.05) decreases in vitamin B concentration across all chickpea varieties over the storage period. Vitamins are changed by the effects of T, RH, and the effects of the interaction of the variables. Thiamin (34–85µg/100g), riboflavin (42–122µg/100g), niacin (211–618µg/100g), pyridoxine (910–1601µg/100g), and folic acid (81–293µg/100g) concentrations varied across chickpea varieties and storage conditions. Harsh conditions like HTHRH led to substantial losses in all five B vitamins, with the greatest reductions observed in the Royal and Crown varieties. LTLRH, with 360 days storage length, had the most pronounced negative effects on thiamin and riboflavin in Sierra and Frontier. The interaction of temperature, humidity, and storage duration contributed to 4–80% reductions in B vitamin concentration, depending on the variety and vitamin type. Keywords: water-soluble vitamin, legume, storage, HPLC, chickpea