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
Figure 2: Structural formula of the different simmondsin molecules present in the total polar extract from refined, de-oiled jojoba flour.
Notes :
All ferulates do have cis/trans isomers
-
Ferulates do have the same biological activity as the unferulated molecule on an equimolar basis
-
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 |