THE CHICK-PEA NOTE II. COMPOSITION AND CHARACTERS OF LIPIDIC FRACTION

Abstract

The results of an investigation carried out on fatty acid and sterolic composition and physico-chemical characters of the chick-pea lipidic fraction, are reported. The fatty acid composition is characterized by a well-balanced linoleic/oleic ratio and medium content of saturated acids. The sterolic fraction of the insaponificable is made of several components with a prevalence of the beta-sitosterol. The specific absorption values in U.V. and visible range and the carotenoid content are also determined.