Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea ( Cicer arietinum L.)

• Published in: Food chemistry 1996-06, Vol.56 (2), p.123-129
• Main Authors: Attia, R.S., Aman, M.E., Shehata, A.M.El-Tabey, Hamza, M.A.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(95)00135-2

Lipid composition, lipase and lipoxygenase activities of chickpea seeds were determined in the green (Malana) and fully ripe (dry) chickpea seeds for Giza 1 and Giza 2 cultivars before and after some technological treatments (decortication, cooking and parching). Ripening resulted in marked increase in the content of triglycerides, phosphatidyl choline and phosphatidyl ethanolamine as major components of chickpea lipids. Also, there was a marked rise in lipase and lipoxygenase activities with slight changes in fatty acid composition of chickpea lipids. Minor changes in lipid composition owing to the decortication process applied to the two tested chickpea cultivars (Giza 1 and 2) were also noticed. Cooking and parching caused only slight changes in lipid classes and fatty acids composition, but yielded a significant increase in peroxide value of chickpea lipids. There was a marked drop in lipoxygenase activity with complete inhibition of lipase activity due to cooking and parching.