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Title: GAS CHROMATOGRAPHIC ANALYSIS OF SIMMONDSINS AND SIMMONDSIN FERULATES IN JOJOBA MEAL

Author
item VAN BOVEN, M - KATHOLIEKE UNIVERSITEIT
item Holser, Ronald
item COKELAERE, M - KATHOLIEKE UNIVERSITEIT
item FLO, G - KATHOLIEKE UNIVERSITEIT
item DECUYPERE, E - KATHOLIEKE UNIVERSITEIT

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/9/2000
Publication Date: 7/25/2000
Citation: VAN BOVEN, M., HOLSER, R.A., COKELAERE, M., FLO, G., DECUYPERE, E. GAS CHROMATOGRAPHIC ANALYSIS OF SIMMONDSINS AND SIMMONDSIN FERULATES IN JOJOBA MEAL. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2000.

Interpretive Summary: Simmondsins are produced in small quantities in the jojoba plant and occur in several different forms. Some of these forms exhibit appetite suppression in mammals and could become a valuable product. A new method was developed to identify the different forms of simmondsin using a very common analytic instrument. This method will allow scientists to accurately determine the amounts of the different simmondsins in a single sample much more quickly than before. This is currently a great benefit to scientists involved in simmondsin research, producers, and consumers

Technical Abstract: A capillary gas chromatographic method was developed for the simultaneous determination of simmondsins and simmondsin ferulates in jojoba meal, in detoxified jojoba meal, in jojoba meal extracts, and in animal food mixtures.