dinsdag, 21 mei 2019
 
  HOME arrow 2.Seed composition
template designed by Joomla-templates.com
 
Main Menu
HOME
Legend
1.Introduction
2.Seed composition
3.Food restriction
4.ANGIOGENESIS INHIBITION
5.SCIENTIFIC RESULTS
6.PATENT
7.EARNING POWER
8.INVESTORS
9.Contacts
10.Links
Toxicity and medical use
2.SEED COMPOSITION

 Image

 

Note : the given % are indicative and have a range of +/- 10% depending on the weather conditions, jojoba breed (fenotype), soil, etc

50-55% jojoba oil

Jojoba ‘oil’ is not exactly an oil, it is as a matter of fact a liquid wax (mono-ester), but however, commonly referred to as ‘oil’.

Max. 70-80% of the oil can be obtained through cold pressing. In the press cake remaining oil can be recuperated by solvent extraction.

55-60% press cake

 

This press cake still contains about 15% residual oil and approx. 20% peel fragments. Both fractions should be removed in order to get a useful and commercially interesting jojoba flour as a source of simmondsins. However, the currently used method to produce oil yields a press cake which is very difficult for further processing. An alternative pathway in order to obtain both oil and useful jojoba flour is described in TECHNICS / ECONOMICS .

The refined, de-oiled press cake (flour) contains :
  • Ça. 50% sugars (3 hexoses & 2 pentoses)

  • Ça. 30% proteins (low in methionin)

  • Ça. 10% moisture

  • Up to 10% bulk Simmondsins (55% Dimethylsimmondsin and his ferulate, 45% minor Simmondsins and their ferulates)

The bulk Simmondsins can easely be extracted using a polar solvent. This polar extract contains of all natural occuring Simmondsins and its derivates, averaging :

Simmondsin glucosides

Simmondsin glucoside ferulates

Dimethylsimmondsin ça. 40%

Dimethylsimmondsin ferulate ça. 16%

4,5-Didesmethylsimmondsin ça. 16%

4-Desmethyl-, 5-Desmethyl- and 4,5-Didesmethylsimmondsin ferulates

(all together) ça 8%

5-Desmethylsimmondsin ça. 13%

4-Desmethylsimmondsin ça. 10%

Figure 1: HPLC Chromatogram of total polar extract from refined de-oiled jojoba flour

Image

Figure 2: Structural formula of the different simmondsin molecules present in the total polar extract from refined, de-oiled jojoba flour.

Image

Notes :

All ferulates do have cis/trans isomers

  1. Ferulates do have the same biological activity as the unferulated molecule on an equimolar basis

  2. When using for eg. the term ‘Dimethylsimmondsins’, all natural occuring derivates such as ferulates are comprised. Otherwise, the term ‘pure dimethylsimmondsin’ is used.

Table: Average composition of jojoba seed


TOTAL seed

PRESS CAKE

FLOUR (deolied and refined)

POLAR EXTRACT

oil

50

13

<1

<0,1

peel fragments

10

17

<2%

0

sugars

19

37,5

>50%

<0,1

proteins

12

16

20

0

moisture

>4

>4

>6

<3%

bulk simmondsins

6

8,2

12

> 95%

other compounds (*)

<2

<2

<2,0

<0,1

(*) phospholipiden, xyloglucan, oligosacchariden, phosphatidilcholine, inositol, sucrose, pinitol, galactosiden a.o..

dimethylsimmondsin (major)

2,5

3,4

4,8

40%

dimethylsimmondsin ferulate

1,0

1,3

1,8

15%

4,5-desmethylsimmondsin

1,3

1,8

2,7

23

4,5-didesmethylsimmondsin

0,5

0,7

1,0

11

ferulates of minor simmondsins

0,7

1,0

1,4

11

 

© 2019 Simmondsine
Joomla! is Free Software released under the GNU/GPL License.

Get The Best Free Joomla Templates at www.joomla-templates.com