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Characterization and Compositional Studies of Oil from Seeds of Desi Chickpea ( Cicer arietinum L.) Cultivars Grown in Pakistan
Author(s) -
ZiaUlHaq Muhammad,
Ahmad Mansoor,
Iqbal Shahid,
Ahmad Shakeel,
Ali Hakoomat
Publication year - 2007
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/s11746-007-1136-3
Subject(s) - iodine value , saponification value , unsaponifiable , cultivar , peroxide value , oleic acid , chemistry , acid value , composition (language) , linoleic acid , saponification , legume , food science , crop , fatty acid , horticulture , agronomy , biology , organic chemistry , biochemistry , philosophy , linguistics
The physiochemical properties and fatty acid (FA) composition of oil from seeds of four desi chickpea cultivars, grown in Pakistan, were investigated. The oil content was relatively low (5.88–6.87%). The physiochemical parameters determined included refractive indices (RI) at 40 °C (1.48–1.49), relative density (0.95–0.96), iodine value (IV) (111.87–113.69), acid value (AV) (2.55–2.73 mg KOH/g), saponification value (SV) (183.98–185.64 mg KOH/g), unsaponifiable matter (UM) (2.99–3.71%), peroxide value (PV) (3.97–6.37 mequiv/Kg), p‐ anisidine value ( p ‐AV) (5.39–8.74), and oxidation value (OV) (13.67–22.34). Linoleic acid and oleic acid were the dominant FAs. Results from most of the parameters revealed significant ( P < 0.05) differences among the cultivars. The findings reveal Desi chickpea ( Cicer arietinum L.), indigenous to Pakistan, to be a potentially valuable legume crop with comparable nutritional quality oil.