Proximate composition and seed lipid components of “kabuli”-type chickpea (<i>Cicer arietinum</i> L.) from Argentina — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Proximate composition and seed lipid components of “kabuli”-type chickpea (<i>Cicer arietinum</i> L.) from Argentina
Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
,
Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
,
Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
,
Centro de Excelencia en Productos y Procesos (CEPROCOR-MINCyT), Córdoba, Argentina
,
Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
,
Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
,
Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
,
Centro de Excelencia en Productos y Procesos (CEPROCOR-MINCyT), Córdoba, Argentina
,
Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
1 Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
2 Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
3 Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
4 Centro de Excelencia en Productos y Procesos (CEPROCOR-MINCyT), Córdoba, Argentina
5 Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
6 Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
7 Facultad de Ciencias Agropecuarias (F.C.A.), Universidad Nacional de Córdoba (U.N.C.), Córdoba, Argentina
8 Centro de Excelencia en Productos y Procesos (CEPROCOR-MINCyT), Córdoba, Argentina
9 Laboratorio Calidad Nutricional de Granos, Estación Experimental Agropecuaria (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA) Manfredi, Córdoba, Argentina
Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the current work was to provide the chemical composition of “kabuli”-type chickpea ( Cicer arietinum L.) developed in Argentina for nutritional purpose. Protein, oil and ash contents, fatty acid, tocopherol and mineral element compositions were studied. Among the studied genotypes, protein content ranged from 18.46 to 24.46 g/100g, oil content ranged from 5.68 to 9.01 g/100g and ash from 3.55 to 4.46 g/100g. Linoleic, oleic and palmitic acids were the most abundant fatty acids. The average oleic-to-linoleic ratio was 0.62 and average iodine value was 117.82. Tocopherols, well-established natural antioxidants, were found in chickpea seeds in relatively similar amounts across all genotypes. Mineral element analysis showed that chickpea was rich in macronutrients such as K, P, Mg and Ca. The nutritional composition of chickpea genotypes developed and grown in Argentina provides useful information for breeding programs, food marketing and consumers and establishes chickpea as component of a balanced human diet.
KeywordsChickpeaPulse CropFatty AcidsTocopherolsMineral Elements
Food and Agriculture Organization of the United Nations Statistics Division (2011) http://faostat.fao.org/
Jukanti, A.K., Gaur, P.M., Gowda, L.L.C. and Chibbar, R.N. (2012) Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review. British Journal of Nutrition, 108, S11-S26. http://dx.doi.org/10.1017/S0007114512000797
Ulloa, J.A., Valencia, M.E. and García, Z.H. (1988) Protein concentrate from chickpea: Nutritive value of a protein concentrate form chickpea (Cicer arietinum L.) obtained by ultra filtration and its potential use in an infant formula. Journal of Food Science 53, 1396-1398. http://dx.doi.org/10.1111/j.1365-2621.1988.tb09285.x
Morrow, B. (1991) The rebirth of legumes: Legume production, consumption and export are increasing as more people become aware of legumes nutritional benefits. Food Technology, 9, 715-723.
Cordle, C.T. (1994) Control of food allergies using protein hydrolysates. Journal of Food Technology, 48, 72-76.
P. Clemente, A. Vioque, J. Sanchez-Vioque, R. Predroche, J. Bautista, J. and Millan, F. (1999) Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates. Food Chemistry, 67, 269-274. http://dx.doi.org/10.1016/S0308-8146(99)00130-2
Tharanathan, R.N. and Mahademavamma, S. (2003) Grain legumes—A boon to human nutrition. Trends Food & Science Technology, 14, 507-518. http://dx.doi.org/10.1016/j.tifs.2003.07.002
Amjad, I., Iqtidar, A.K., Nadia, A. and Khan, M.S. (2006) Nutritional quality of important food legumes. Food Chemistry, 97, 331-335. http://dx.doi.org/10.1016/j.foodchem.2005.05.011
Shad, M.A., Pervez, H., Zafar, Z.I., Zia-Ul-Haq, M. and Nawaz, H. (2009) Evaluation of biochemical composition and physicoquemical parameters of oil from seeds of desi chickpea varieties cultivated in arid zone of Pakistan. Pakistan Journal of Botany, 41, 655-662. http://www.pakbs.org/pjbot/tcontents/tcontent41(2)11-20.html
Williams, P.C. and Singh, U. (1987) Nutritional quality and the evaluation of quality in breeding programs. In: Saxena, M.C. and Singh, K.B., Eds., The Chickpea, CAB International, Wallingford, 329-356.
De Almeida Costa, G.E., Da Silva Queiroz-Monici, K., Pissini Machado Reis, S. and Costa De Oliveira, A. (2006) Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327-330. http://dx.doi.org/10.1016/j.foodchem.2004.11.020
Wood, J.A. and Grusak, M.A. (2007) Nutritional value of chickpea. In: Yadav, S.S., Redden, B., Chen, W. and Sharma, B., Eds., Chickpea Breeding and Management, CAB International, Wallingford, 101-142. http://dx.doi.org/10.1079/9781845932138.005
Gül, M.K., Egesel, C.M. and Turham, H. (2008) The effects of planting time on fatty acids and tocopherols in chickpea. European Food Research and Technology, 226, 517-522. http://dx.doi.org/10.1007/s00217-007-0564-5
Simopoulos, A. (1999) Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70, 560s-569s.
Turkulov, J., Dirnic, E., Karlovic, D., Percic, I. and Zubic, Z. (1996) Quality of edible nonrefined sunflower oil with different fatty acid composition. Proceedings of the 14th International Sunflower Conference, Beijing/Shenyang, 12-20 June 2006.
Pittaway, J.K., Robertson, I.K. and Ball, M.J. (2008) Chickpeas may influence fatty acid and fiber intake in an ad libitum diet, leading to small improvements in serum lipid profile and glycemic control. Journal of the American Dietetic Association, 108, 1009-1013. http://dx.doi.org/10.1007/s00217-007-0564-5
Boschin, G. and Arnoldi, A. (2011) Legumes are valuable sources of tocopherols. Food Chemistry, 127, 1199-1203. http://dx.doi.org/10.1016/j.foodchem.2011.01.124
Bolsa de Cereales (2011) Argentinean Chickpea Production 2010/2011. http://www.bccba.com.ar/bcc/images/semillas/Garbanzo%202010_2011.pdf
Biderbost, E. and Carreras, J. (2005) Registration of Chañaritos S-156. Chickpea. Crops Science, 45, 1653. http://dx.doi.org/10.2135/cropsci2003.033
Carreras, J., Allende, M., García, S., Panadero, C., Millán, T. and Gil, J. (2006) Selections of chickpea (Cicer arietinum L.) genotypes for direct threshing. Proceedings of the 29th Argentine Congress of Horticulture, Catamarca, 88.
Carreras, J., Allende, M., Avalos, S., Ateca, N., Mazzuderi, V., García, S. and Rubbio, J. (2010) The importance of chickpea breeding programs for the local economies of semiarid Chaco of Argentina. Proceedings of the 1st Plant Breeding Congress of Peru, Lima, 106-108.
AOCS (1998) Official methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign.
ISO 5509 (2000) Animal and vegetable fats and oils: Preparation of methyl esters of fatty acids. http://www.iso.org/iso/home/store/catalogue_ics/catalogue_detail_ics.htm?csnumber=11560
Hashim, I.B., Koehler, P.E., Eitenmiller, R.R. and Kvien, C. (1993) Fatty acid composition and tocopherol content of drought stressed Florunner peanuts. Peanut Science, 20, 21-24. http://dx.doi.org/10.3146/i0095-3679-20-1-6
Inga, C.M., Poliotti, M.V., Spahn, J.G., Badini, R.G., Martinez, M.J., Silva, M.P. and Aguilar, R.C. (2010) Non essential element maximum levels in runner and high oleic raw peanuts of Córdoba-Argentina by ICPMS. Proceedings of the 11th Rio Symposium on Atomic Spectrometry, Mar del Plata, 24-29 October 2010.
Poliotti, M.V., Inga, C.M., Spahn, J.G., Badini, R.G., Martinez, M.J., Aguilar, R.C. and Silva, M.P. (2010) Nutritional and mineral content in high oleic raw runner peanuts of Cordoba, Argentina, by atomic spectroscopy techniques. Proceedings of the 11th International Rio Symposium on Atomic Spectrometry, Mar del Plata, 24-29 October 2010.
Montgomery, D.C. (1991) Experiments with a single factor: The analysis of variance. In: Design and Analysis of Experiments, 3rd Edition, Willey, New York, 78.
Di Rienzo J.A., Casanoves, F., Balzarini, M.G., Gonzalez, L., Tablada, M. and Robledo, C.W. (2011) InfoStat. Infostat group from the National University of Córdoba, Argentina. http://www.infostat.com.ar
El-Adaway, T. (2002) Nutritional composition and nutriational factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition, 57, 83-97. http://dx.doi.org/10.1023/A:1013189620528
Alajaji, S.A. and El-Adawy, T.A. (2006) Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19, 806-812. http://dx.doi.org/10.1016/j.jfca.2006.04.007
Ahmed, E.H. and Young, C.T. (1982) Composition, nutrition and flavor of peanut. In: Pattee, H.E. and Young, C.T., Eds., Peanut Science and Technology, American Peanut Research and Education Society, Inc., Yoakum, 655-687.
Grosso, N.R., Nepote, V. and Guzmán, C.A. (2000) Chemical composition of some wild peanut species (Arachis L.) seeds. Journal of Agricultural and Food Chemistry, 48, 806-809. http://dx.doi.org/10.1021/jf9901744
Zia-Ul-Haq, M., Ahmad, S., Ahmad, M., Iqbal, S. and Khawar, K.M. (2009) Effects of cultivar and row spacing on tocopherol and sterol composition of chickpea (Cicer arietinum L.) seed oil. Journal of Agricultural Science (Tarim Bilimleri Dergisi), 15, 25-30.
Bramley, P.M., Elmadfa, I., Kafatos, A., Kelly, F.J., Manios, Y. and Roxborough, H.E., et al. (2000) Vitamin E (review). Journal of the Science of. Food and Agriculture, 80, 913-938. http://dx.doi.org/10.1002/(SICI)1097-0010(20000515)80:7 3.0.CO;2-3
Graham, R.D., Welch, R.M., Saunders, D.A., Ortiz-Monasterio, I., Bouis, H.E., Bonierbale, M., Haan, S. De, Burgos, G., Thiele, G., Liria, R., Meisner, C.A., Beebe, S.E., Potts, M.J., Kadian, M., Hobbs, P.R., Gupts, R.K. and Twomlow, S. (2007) Nutritious subsistence food systems. In: Advances in Agronomy, Elsevier Inc., 92. http://www.askforce.org/web/Biofortification/Graham-Subsistence-Food-Systems-2008.pdf
United States Department of Agriculture-Agricultural Research Service (2012) Nutrient database for standard reference. http://ndb.nal.usda.gov/ndb/foods/show/4671?fg=Legumes+and+Legume+Products&man=&lfacet=&format=&count=&max=25&offset=50&sort=&qlookup=
Petterson, D.S., Sipsas, S. and Mackintosh, J.B. (1997) The chemical composition and nutritive value of Australian pulses. 2nd Edition, Grains Research and Development Corporation, Kingston.
Bueckert, R.A., Thavarajah, D., Thavarajah, P. and Pritchard, J. (2011) Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada. European Food Research and Technology, 233, 203-212. http://dx.doi.org/10.1007/s00217-011-1495-8