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

MARÍA F. GAYOL; DIANA O. LABUKCAS; VIVIANA E. NICOTRA; JUAN C. OBERTI; CARLOS A. GUZMÁN

Industrial Crops and Products

Elsevier

Lugar: Amsterdam; Año: 2009 vol. 29 p. 177 - 181

0926-6690

In this paper, we describe a simple, fast, and efficient method for the qualtification of simmondsins and simmondsin´s ferulates in jojoba seeds and residual cakes, without using expensive equipment or laborius techniques. Spectrophotometric measurement (UV-vis) were used for the quantification of the content of simmondsins, total ferulates and total simmondsins in jojoba seeds and residual cakes from province of Catamarca and La Rioja, Argentine. The average values of such compounds found in seeds, in 100 g of dry and deffated sample, were 11.54 +/- 0.91 and 2.24 +/- 0.28 g of simmondsins and the simmondsin´s ferulates, respectively. A grear diversity values in residual cakes were 10.08 +/- 0.31 and 2.93 +/- 0.64 g, respectively. A great diversity between the simmondsins 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 respect to the simmondsins contents; however, there were some difference with the simmondsins ferulates. These variations are due to the genetc antecedents of plants and the envionmental conditions in which they grow.