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Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the cur- rent work was to provide the chemical composi- tion of “kabuli”-type chickpea (Cicer arietinum L.) developed in Argentina for nutritional pur- pose. Protein, oil and ash contents, fatty acid, tocopherol and mineral element compositions were studied. Among the studied genotypes, protein content ranged from
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dc.contributor.author | Marioli Nobile, Carla Georgina | |
dc.contributor.author | Carreras, Julia | |
dc.contributor.author | Grosso, Rubén | |
dc.contributor.author | Inga, Claudia Marcela | |
dc.contributor.author | Silva, Mercedes Pilar | |
dc.contributor.author | Aguilar, Roxana | |
dc.contributor.author | Allende, María José | |
dc.contributor.author | Badini, Raul | |
dc.contributor.author | Martinez, Maria Jose | |
dc.date.accessioned | 2019-03-15T15:25:00Z | |
dc.date.available | 2019-03-15T15:25:00Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 2156-8553 | |
dc.identifier.issn | 2156-8561 (Online) | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4626 | |
dc.identifier.uri | https://www.scirp.org/journal/PaperInformation.aspx?PaperID=41168 | |
dc.description.abstract | Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the cur- rent work was to provide the chemical composi- tion of “kabuli”-type chickpea (Cicer arietinum L.) developed in Argentina for nutritional pur- pose. 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 ac- ids. 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 macronutri- ents such as K, P, Mg and Ca. The nutritional composition of chickpea genotypes developed and grown in Argentina provides useful infor- mation for breeding programs, food marketing and consumers and establishes chickpea as component of a balanced human diet. | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.publisher | Scientific Research Publishing | eng |
dc.rights | info:eu-repo/semantics/openAccess | eng |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | Agricultural sciences 4 (12) : 729-737. (2013) | eng |
dc.subject | Cicer Arietinum | es_AR |
dc.subject | Garbanzo | es_AR |
dc.subject | Chickpeas | eng |
dc.subject | Semillas | es_AR |
dc.subject | Seed | eng |
dc.subject | Grain Legumes | eng |
dc.subject | Leguminosas de Grano | es_AR |
dc.subject | Fatty Acids | eng |
dc.subject | Acidos Grasos | es_AR |
dc.subject | Tocopherols | eng |
dc.subject | Tocoferoles | es_AR |
dc.subject | Mineral Content | eng |
dc.subject | Contenido Mineral | es_AR |
dc.subject.other | Argentina | es_AR |
dc.subject.other | Pulse Crop | eng |
dc.title | Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum L.) from Argentina | enge |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA Manfredi | es_AR |
dc.description.fil | Fil: Marioli Nobile, Carla. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi. Laboratorio Calidad Nutricional de Granos; Argentina | es_AR |
dc.description.fil | Fil: Carreras, Julia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina | es_AR |
dc.description.fil | Fil: Grosso, Rubén. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina | es_AR |
dc.description.fil | Fil: Inga, Claudia Marcela. Centro de Excelencia en Productos y Procesos; Argentina | es_AR |
dc.description.fil | Fil: Silva, Mercedes Pilar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi. Laboratorio Calidad Nutricional de Granos; Argentina | es_AR |
dc.description.fil | Fil: Aguilar, Roxana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi. Laboratorio Calidad Nutricional de Granos; Argentina | es_AR |
dc.description.fil | Fil: Allende, María José. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina | es_AR |
dc.description.fil | Badini, Raul. Centro de Excelencia en Productos y Procesos; Argentina | es_AR |
dc.description.fil | Fil: Martinez, Maria Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi. Laboratorio Calidad Nutricional de Granos; Argentina | es_AR |
dc.subtype | cientifico |
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