Chemical Quality Evaluation of Damaged Jojoba Seeds (Simmondsia Chinensis)

M. F. GAYOL; D. O. LABUCKAS; J. APARICIO; J. C. OBERTI; N. R. GROSSO; C. A. GUZMÁN

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

Springer

Año: 2009 vol. 86 p. 65 - 70

0003-021X

ABSTRACT. 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. Protein content was not significantly difference between JS and DJS. However, DJS had lower soluble protein values. In the electrophoresis profiles, the band located at 50 kD disappeared in DJS and the intensity of the band located at 25kD decreased. The deterioration process in jojoba kernels significantly affects the chemical quality of their proteins and waxes.