Chemical Quality Evaluation of Damaged Jojoba Seeds (Simmondsia chinensis)

• Published in: Journal of the American Oil Chemists' Society 2009, Vol.86 (1), p.65-70
• Main Authors: Gayol, María F, Labuckas, Diana O, Aparicio, José, Oberti, Juan C, Grosso, Nelson R, Guzmán, Carlos A
• Format: Article
• Language: English
• Subjects: Agriculture; Arid zones; Biological and medical sciences; Biomaterials; Biotechnology; chemical constituents of plants; Chemistry; Chemistry and Materials Science; Electrophoresis; Extraction processes; Fat industries; fatty acid composition; Fatty acids; Food industries; Food Science; Fundamental and applied biological sciences. Psychology; Industrial Chemistry/Chemical Engineering; Jojoba; Methods; Moisture content; Molecular weight; Original Paper; Oxidation; peroxides; plant proteins; Polyethylene glycol; Protein; protein composition; Proteins; proximate composition; Raw materials; Seeds; Simmondsia chinensis; Sulfuric acid; Wax
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-008-1307-x

The objective of the research was to characterize the quality of damaged and undamaged jojoba seeds. The study was performed on jojoba seeds grown in La Rioja, Argentina. Proximal composition, fatty acid composition, acid value, peroxide value, conjugated dienes and trienes and protein electrophoresis profiles were determined in undamaged (JS) and damaged jojoba seeds (DJS). The fat content (wax) was lower in DJS (39.11%) than in JS (50.82%). The values of acid, peroxide, conjugated dienes and trienes were higher in DJS than in JS. No difference in fatty acid composition was observed between DJS and JS. The protein content was not significantly different between JS and DJS. However, DJS had lower soluble protein values. In the electrophoresis profiles, the band located at 50 kDa disappeared in DJS and the intensity of the band located at 25 kDa decreased. The deterioration process in jojoba kernels significantly affects the chemical quality of their proteins and waxes.