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Variations in lipid composition among chickpea cultivars
Author(s) -
Sosulski F. W.,
Gadan H. M.
Publication year - 1988
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663079
Subject(s) - cultivar , composition (language) , food science , stearic acid , palmitic acid , linoleic acid , linolenic acid , chemistry , oleic acid , biology , botany , fatty acid , biochemistry , linguistics , philosophy , organic chemistry
Seeds of 60 cultivars of chickpea, Cicer arietinum , from three countries were dehulled and the ground cotyledons evaluated for composition of lipids and lipoxygenase. the average lipid contents of Iraqi‐, Indian‐and Canadian‐grown samples were 5.3, 6.6 and 7.3%, respectively. While palmitic and stearic acids were uniformly about 9.3 and 1.5% of total fatty acids in the lipids, the proportions of oleic and linoleic acids varied from 36 and 50% for Iraqi samples to 17 and 68% for Canadian‐grown samples, respectively. Linolenic acid values ranged from 2.1 to 4.5% of total fatty aids and, with lipoxygenase activities averaging one‐half that of soybean, the potential for oxidative rancidity in chickpea flours was substantial, especially in northern‐grown samples.