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United States Department of Agriculture

Agricultural Research Service

Title: Extraction of Simmondsins from Defatted Jojoba Meal Using Aqueous Ethanol

Authors
item HOLSER, RONALD
item Abbott Dr, Thomas

Submitted to: Industrial Crops and Products
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 16, 1999
Publication Date: N/A

Interpretive Summary: Natural compounds can be recovered from agricultural by-products and improve the economics of a crop. For example, after removal of the oil from jigaboo seeds the meal or presscake that remains contains compounds of potential value. The simmondsins are a group of compounds found in jojoba meal that have the ability to make animals feel full if included in their diet at low levels. It is being investigated in pet foods for overweight pets. We have shown that it is possible to extract the simmondsins from jojoba meal by using mixtures of ethanol and water. The simmondsin compounds can be obtained in large quantities with this improved process and further evaluated for use as a hunger satiation agent. Because there are several million pounds of jojoba meal in reserve and more produced each year, this work will guide production of a new product from jojoba.

Technical Abstract: Simmondsin compounds were extracted from defatted jojoba meal in laboratory experiments with solutions of 50-100% aqueous ethanol at 1:10 and 1:2 solids to solvent ratios. Defatted jojoba meal extracted with 80% ethanol for one hour at 50oC produced an extract containing 40% simmondsins with a recovery of 80%. The extraction of simmondsins from defatted jojoba meal with aqueous ethanol is feasible and offers the advantages of a solvent with low toxicity and low volatility. Aqueous ethanol is compatible with equipment currently used in the vegetable oils industry and would require only modest changes in operating conditions and plant layout to be implemented on a large scale.

Last Modified: 7/28/2014