Simmondsin quantification by spectrophotometry UV-V in press cake and jojoba seeds (Simmondsia chinensis (Link) Schneider), from Argentina

GAYOL, M. F.; LABUCKAS, D. O.; NICOTRA, V. E.; OBERTI, J. C.; GUZMAN, C. A.

Industrial Crops and Products

ELSEVIER SCIENCE BV

Año: 2009 vol. 29 p. 177 - 181

0926-6690

A simple, fast and efficient method for the quantification of simmondsins and simmondsin ferulates in jojoba seeds and residual cakes has been developed in this work, without using expensive equipment or laborious techniques. Spectrophotometric measurement (UV-Visible) was used for the quantification of the content of simmondsins, total ferulates and total simmondsins in jojoba seeds and residual cakes from Catamarca and La Rioja, Argentina. The average values of such components, in 100 g of dry and defatted sample, found in seeds were 11.54 ± 0.91 g of simmondsins and 2.24 ± 0.28 g of simmondsin ferulates whereas the respective values in residual cakes were 10.08 ± 0.31 g of simmondsins and 2.93 ± 0.64 g of simmondsin ferulates. A great diversity between the simmondsin contents and their ferulates in seed samples of different origins as well as in different clones was observed. The residual cakes did not present differences with the simmondsin contents; however there was some difference with the simmondsin ferulates. These variations are due to the genetic antecedents of plants and the environmental conditions in which they grow.