The use of chromatographic and thermal techniques to assess the stability of fat isolated from chickpea protein concentrate during its storage

The aim of the study was to assess the stability of fat isolated from chickpea protein concentrate (CPC) during its storage using chromatographic and thermal techniques.

Fat was extracted from CPC using the Folch method, and the fat fraction was analyzed for the fatty acid (FA) composition by gas chromatography (GC) and for the oxidative stability by pressure differential scanning calorimetry (PDSC). The isolated fat was stored in freezing and cooling conditions, as well as at room temperature with and without access to light. The GC analysis of the stored fat was repeated 28 days after extraction, and PDSC tests were done also 7, 14, 21 and 28 days after extraction.

The FA profile of CPC fat was dominated by unsaturated fatty acids (~85%), with the highest content of oleic (~37%) and linoleic (~44%). The studies showed only slight changes in the FA composition of the CPC fat after storage. Moreover, despite the high content of unsaturated FAs, also, the oxidation induction time in the PDSC tests changed only slightly, which proved the stability of the CPC fat during 28 days of storage under various conditions.