Rs. Attia et al., EFFECT OF RIPENING STAGE AND TECHNOLOGICAL TREATMENTS ON THE LIPID-COMPOSITION, LIPASE AND LIPOXYGENASE ACTIVITIES OF CHICKPEA (CICER-ARIETINUM L), Food chemistry, 56(2), 1996, pp. 123-129
Lipid composition, lipase and lipoxygenase activities of chickpea seed
s were determined in the green (Malana) and fully ripe (dry) chickpea
seeds for Giza 1 and Giza 2 cultivars before and after some technologi
cal treatments (decortication, cooking and parching). Ripening resulte
d in marked increase in the content of triglycerides, phosphatidyl cho
line and phosphatidyl ethanolamine as major components of chickpea lip
ids. Also, there was a marked rise in lipase and lipoxygenase activiti
es with slight changes in fatty acid composition of chickpea lipids. M
inor changes in lipid composition owing to the decortication process a
pplied to the two tested chickpea cultivars (Giza 1 and 2) were also n
oticed. Cooking and parching caused only slight changes in lipid class
es and fatty acids composition, but yielded a significant increase in
peroxide value of chickpea lipids. There was a marked drop in lipoxyge
nase activity with complete inhibition of lipase activity due to cooki
ng and parching. Copyright (C) 1996 Elsevier Science Ltd