Journal of the American Oil Chemists’ Society

, Volume 52, Issue 4, pp 115–117

Composition of jojoba seed during development

  • D. M. Yermanos
Technical

Abstract

Data were taken on developing jojoba (Simmondsia chinensis [Link] Schneider) seed to determine what differences should be expected in quantity and quality of wax and meal when seed is harvested before complete maturation. Analyses were carried out for seed wt; moisture, protein, and wax contents; fatty acid and alcohol composition of the wax; and amino acid composition of the meal of seed samples collected from a natural population in Aguanga, Calif., at weekly intervals from June 20 to maturity on August 15. Wax content of the seed increased rapidly during the first 4 weeks from 13.5–40.5% and slower later, from 43.6–49.4%. Protein content of the meal increased at a slow steady rate during the entire period from 22.3–32.6%. Seed harvested 20 days prior to full maturity had essentially the same wax and protein contents as mature seed; it had lower seed wt and excessively high moisture though. The amino acid content of the meal increased considerably between the first and last sampling from 13.40–26.18% by wt. Certain amino acids increased at a faster rate than others. Whereas major changes occurred in the fatty acid composition of the wax, the alcohol composition remained unchanged throughout the sampling period.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© American Oil Chemists’ Society 1975

Authors and Affiliations

  • D. M. Yermanos
    • 1
  1. 1.Department of Plant SciencesUniversity of CaliforniaRiverside

Personalised recommendations