Simmondsins quantification by spectrophotometry UV–vis in press cake and in jojoba seeds (Simmondsia chinensis (Link) Schneider), from Argentina |
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| Authors: | M Fernanda Gayol Diana O Labuckas Viviana E Nicotra Juan C Oberti Carlos A Guzmán |
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| Institution: | 1. Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Ciudad Universitaria, Córdoba, Argentina;2. Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas, (CONICET), Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Ciudad Universitaria,Córdoba, Argentina;3. Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Haya de la Torre y Medina Allende, Ciudad Universitaria, Córdoba, Argentina;1. Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de San Juan, Avenida Libertador 1109, Oeste (5400) San Juan, Argentina;2. Instituto de Física Aplicada, Universidad Nacional de San Luis – CONICET, Avenida Ejército de los Andes, San Luis 950 (5700), Argentina;1. Division of Fish Nutrition, Biochemistry and Physiology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, India;2. Directorate of Coldwater Fisheries Research, Bhimtal, Nainital, Uttarakhand-263136, India;3. Department of Biological Sciences, Wesley University of Science and Technology, Ondo State, Nigeria;1. Beijing Key Laboratory for Science and Application of Functional Molecular and Crystalline Materials, Department of Chemistry, University of Science and Technology Beijing, Beijing 100083, China;2. Shandong Provincial Key Laboratory of Fluorine Chemistry and Chemical Materials, School of Chemistry and Chemical Engineering, University of Jinan, Jinan 250022, China;1. Engineering Faculty, UNESP – Univ Estadual Paulista, Campus of Guaratinguetá, Department of Electrical Engineering, Av. Ariberto P. da Cunha, 333, Guaratinguetá, SP 12510410, Brazil;2. National University of Mar del Plata – UNMdP, Engineering Faculty, Av. Juan B. Justo 4302, Mar del Plata, BsAs 7630, Argentina;3. Engineering Faculty, UNESP- Univ Estadual Paulista, Campus of Guaratinguetá, Department of Mechanical Engineering, Av. Ariberto P. da Cunha, 333, Guaratinguetá, SP 12510410, Brazil |
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| Abstract: | In this paper, we describe a simple, fast, and efficient method for the quantification of simmondsins and simmondsin's ferulates in jojoba seeds and residual cakes, without using expensive equipment or laborious techniques. Spectrophotometric measurements (UV–vis) were used for the quantification of the content of simmondsins, total ferulates and total simmondsins in jojoba seeds and residual cakes from the provinces of Catamarca and La Rioja, Argentina. The average values of such components found in seeds, in 100 g of dry and defatted sample, were 11.54 ± 0.91 and 2.24 ± 0.28 g of simmondsins and of simmondsin's ferulates, respectively, whereas the respective values in residual cakes were 10.08 ± 0.31 and 2.93 ± 0.64 g, respectively. 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 respect to the simmondsin contents; however, there were some difference with the simmondsin ferulates. These variations are due to the genetic antecedents of plants and the environmental conditions in which they grow. |
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