Analysis of the physical and chemical characteristics of stored and fresh Leucaena leucocephala seeds.

The long-term behavior of plant dietary fibers affects their usefulness in creating stable and sustainable functional ingredients. This study compared the structural and chemical features of Leucaena leucocephala seeds stored for 11 years under environmental conditions with freshly harvested seeds from the same plant. The anatomical parts, including the seed coat, cotyledons, and endosperm, were examined using physicochemical methods, as specified by the Association of Official Analytical Chemists (AOAC), as well as scanning electron microscopy (SEM) and energy-dispersive spectroscopy (EDS). Stored seeds maintained surface integrity and had seed coat thickness similar to that of fresh seeds (p > 0.05), although fissures appeared due to tegument contraction. The elemental composition (C, N, Ca, K, S, Mg, and O) remained unchanged (p > 0.05), consistent with oxidative resistance and the preservation of lignocellulosic cell wall integrity, as inferred from the stability of dietary fiber and the seed coat microstructure. Chemical analysis showed higher levels of proteins (cotyledons and endosperm; p < 0.05) and ash (p < 0.001) in stored seeds, while fresh seeds contained more soluble carbohydrates (seed coat and endosperm; p < 0.001) and lipids in the endosperm (p = 0.004). The differences in composition reflect the combined effects of environmental exposure and physiological processes over time. Overall, L. leucocephala maintains its chemical and microstructural integrity during long-term natural aging, highlighting its potential as a durable, sustainable source of functional fibers for food science and plant biotechnology.