Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal

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Objective: The objectives of this study were to reduce the toxic compounds and polyphenolic compounds in jojoba meal by (1) One solvent with one concentration (100%) and different techniques, (2) Different solvents and different concentrations with the same technique and (3) Illustrate its effection on native and protein bands. Methodology: The jojoba press cake was defatted in a soxhelt apparatus, the dried defatted meal was extracted with different solvents and different techniques to reduce both phenolic and simmondsins content. Results: The results showed that maximum simmondsins and phenolic extractes were 14% and 18.5 mg gG1 meal, respectively. The best achieved condition to extract simmondsins was soxhlet extraction for 30 h whereas, in case of phenolic compounds, shaking for 15 min, then soaking for 72 h was the best condition. The examination of the dried residue by electrophoresis (native and SDS-PAGE) analysis showed that five major polypeptide bands (10, 15, 20, 38 and 48 kDa) were predominant with similar ratios in almost all used techniques, no reduction in protein bands with 100% solvent, whereas variations in solvent concentrations caused reduction in protein bands and the protein mobility increased with increasing the effect of microwave time. Conclusion: The protein analysis revealed that there is no relation between the simmondsins content and the protein quality

Autores: 
Suzanne M. Wagdy
Autores: 
F.S. Taha
Autores: 
Salma S. Omar
Editora: 
American Journal of Food Technology
Año: 
2016