The possibility of using jojoba safe extract as natural food preservation
Makpoul .K .R, Ibraheem.A.A
Food science and technology – Agricultural industrialization unite
Department of Plant Production – Desert Research Center – Cairo –Egypt
Abstract
The impact of unrefined watery concentrate of jojoba feast and leaves with simmondsin (MS and LS) and without simmondsin (MS-1 and LS-1) at different focuses on Physio synthetic, microbiological and tactile nature of mango beverage amid capacity was surveyed. Inhibitory movement of the jojoba removes as additives and their impact on concoction and tangible traits was tried intermittently by reproducing the mechanical mango savor stockpiling the room temperature for a time of 180 days. Protein, fats, diminished while fiery remains substance and aggregate dissolvable strong (TSS) expanded amid the capacity time frame. A slight dynamic decrease in pH was seen with a corresponding increment (p<0.05) in the corrosiveness of the put away mash tests. Critical restraint of the aggregate bacterial number (TBC) was seen on applying the predetermined focus. Capacity time altogether (p<0.05) expanded the CFU/g of the beverage tests as the most extreme development was seen following 180 days of capacity. Tangible attributes of the beverage arranged from treated mango mash tests were influenced adversely on expansion of additives in any case, the examples were acknowledged by the judges even following six months of capacity.
Keywords : jojoba, defatted meal, jojoba leaves, simmondosin, food preservation, mango drink
corresponding author / khaledmakpoul@hotmail.com
1- INTRODUCTION
Sustenance waste and support borne pathogens change on food things straightforwardly influences the reducing of the nutritious quality by eating up protein, fat and sugar present in these things which appropriately causes sustenance stain extent, biochemical changes and hurtfulness, in like manner of their hostile money related results. Various bacterial and parasitic contaminants can make some exceedingly deadly discretionary metabolites, like mycotoxins, that are fit for realizing illness and going in individuals (You, 2006). Truly, various preservation methodologies were used in sustenance industry including low-temperature stockpiling, vacuum pack, light… however the use of compound added substances remains the most used methodology in agroindustry. In any case, the security issues related to the use of engineered added substances are tolerating creating thought.
In this way, various investigation bunches have focused on the headway of prosperity assurance frameworks using typically derived substances, for instance, salt, sugars, vinegar and general concentrates from dietary plants. The excess of these dietary plants on phenolic blends, for instance, tannins and flavonoids, known for their couple of natural effects including antimicrobial properties, can straightforwardly influence diminishing the prosperity risks and money related incidents in view of sustenance borne pathogens (Feten et al, 2014). Standard plants have a high potential for conveying The most disparaging of bioactive constituents, which are basically discretionary metabolites, for instance, alkaloids, saponin, flavonoids, tannins and phenolic blends. These phytochemicals could be hurtful to microbial cells (Dash et al, 2008).
Simmondsia chinensis (jojoba) is a semiarid evergreen hedge. It grows wild in the desert south-western United States and north-western Mexico. Regardless, the plant is produced in a part of the Middle East and Latin American countries (Borlaug et al., 1985; Bellirou et al., 2005). Jojoba seeds contain around 50–60% of an extraordinary wax ester oil which is made for the most part out of straight chain monoesters in the extent of C40–C44 (Ellinger et al., 1973). Jojoba oil has extraordinary markets in the magnificence care items and oil business ventures (Cokelaere et al., 1992a), and starting late, it has been represented that the jojoba seeds have quieting activity (Habashy et al., 2005). After oil extraction of jojoba seeds, a protein rich development stays, known as defatted jojoba dinner. The dinner contains 20–32% of protein, including fundamentally of albumins (79%) and globulins (21%) (Shrestha et al., 2002). This dinner in like manner contains approximately 15% of a social event of glucosides, known as simmondsins (Ellinger et al., 1973; Van Boven et al., 2000). Eight glucoside blends (simmondsin and seven simmondsin auxiliaries) have been separated and perceived structure jojoba seeds (Bellirou et al., 2005). Among these the methylated blends simmondsin and simmondsin 2_-ferulate demonstrated sustenance affirmation limitation in rodents and chickens. In our request of the written work we have found no studies on the bioactivity of concentrates and glucosides isolated from jojoba against agricultural vermin (Moustafa et al., 2007).
Other than Jojoba seeds and devour have been seemed to contain noteworthy measures of tannins (2.5%) (Wiseman, 1987 a, b). Besides, Jojoba contains anthocyanins specifically malvidin (Sharp, 1974), alkaloids (Hultin, 1966), while the leaves contain two huge flavonoids which are isorhamnetin 3-rutinoside (narcissin) and isorhamnetin 3, 7-dirhamnoside (Orwa et al., 2009). At first, it was assumed that the jojoba plant was deadly in light of the proximity of simmondsin. It was communicated that the – CN part would offer climb to HCN in the body while preparing the simmondsin compound (Booth et al., 1974; Verbiscar et al., 1980; Williams, 1980), in this way inciting starvation. Meanwhile, it has been shown that preparing of simmondsin does not quick opportunity of cyanides into the body (Cokelaere et al., 1992b), however rats fed with 3% de-oiled jojoba flour still exhibited a lower weight get than the pair-reinforced animals (Cokelaere et al., 1993).
In 1980, Verbiscar et al. reported that five mice kicked the pail when supported simmondsin at 750 mg/kg for 14 days and three surviving mice implied at hepatotoxicity and possible intestinal release. Intraperitoneal association of the same estimation, in any case, did not lessen body weight of rats nor were there whatever other pharmaceutical induced effects. Resulting pair-feeding concentrates on, using more straightforward levels of simmondsin, suggested that its effects are essentially because of reduced deliberate sustenance usage. Rats managed 250 mg/kg for 5 days showed no toxicological effects on biochemical parameters of the liver, pancreas and kidneys and no hypochondriac changes were found in kidney, liver, pancreas, stomach, digestive tract, testis and unique vesicle (Moyad, 2014). The LD50 of the watery concentrate of Simmondsia chinensis was 4.14 g kg-1 body weight, technique which addresses 20.54 g of grungy powdered plant material for 1 kg body weights (Litchfield and Wilcoxon, 1949).
The purpose of the present examination is to perform the convincing utilization of water concentrates of jojoba leaves and jojoba defatted dinner for sustenance shielding. Choose full scale polyphenol, simmondsin, and tannin substance at (leaves, and defatted supper) of jojoba. Compound added substances are being supplanted with water isolates from jojoba leaves and defatted supper. Thusly, the natural activity of the concentrates will be considered. A couple of mergings of water concentrate, evaluated as sustenance protection in mango juice in the midst of limit. taken after by inspected to the antimicrobial effect of the differing centralizations of water concentrate. choose the effect of simmondsin in food defending.
2. Materials and methods
2-1 Plant material preparation:
Jojoba defatted meal and leaves were obtained from Middle Sinai research station (El Maghara in Sinai)- desert research center-Egypt. The defatted meal samples were ground to pass through a 60-mesh sieve using an analytical mill to fine powder. Jojoba leaves were dried at 50°C then ground to pass through a 60-mesh sieve using an analytical mill to fine powder. Mango fruit was obtained from the local market of Egypt. The fruit was thoroughly washed to remove dirt, dust, pesticide residues and microflora on the surface of the fruit.
2.2. Preparation of Extracts
The fine powdered samples (20g) of defatted meal and leaves were extracted with 100 ml of boiling water until cooled, then saved at room temperature for 24 h and filtered using Whatman No. 1 filter paper. This crude extracts with simmondsin were labeled as (MS) for meal with simmondsin and (LS) for leaves with simmondsin. For extracts without simmondsin the fine powdered samples (20g) of defatted meal and leaves were extracted with 100 ml of acetone and water (80:20, (v/v)) for 24 h at ( 25°C). After filtered The residues of defatted meal and leaves were extracted with 100 ml of boiling water until cooled, then saved at room temperature for 24 h and filtered using Whatman No. 1 filter paper. This crude extracts without simmondsin were labeled as (MS-1) for meal without simmondsin and (LS-1) for leaves without simmondsin.
2-3 Determination of phenols, tannins and simmondsins in extracts
Total phenols were determined with the Folin-Ciocalteau reagent (Makkar, et al., 1993, and Makkar 2003). Extractable tannins were determined as the differences in total phenols (measured by Folin-Ciocalteau reagent) before and after treatment with insoluble polyvinyl polypyrrolidone (PVPP), as this polymer binds strongly to tannins (Makkar et al., 1995). Total phenols TP and total tannins (TT) TT were expressed as tannic acid equivalents. Condensed tannins were measured by the HCl-butanol method and results were expressed as leucocyanidin equivalent (Makkar, 2003). Simmondsins were determined in the defatted jojoba meal and jojoba leaves extracts using HPLC apparatus with a L-6200 pump (Merck- Hitachi, Germany) equipped with a L-3000 photo diode array detector (Merck-Hitachi, Germany). Total simmondsins (TS) determined as summation of (Simmondsin, simmondsin ferulate, demethylsimmondsin (DMS), and didemethylsimmondsin (DDMS)).
2-4 Preparation of mango drink samples:
Mangoes were passed to separate pulp from the stones and skin and the pulp obtained was ready to serve drinks (pulp 8%, acid 0.2% and sugar 16 Brix), and mixed with deferent concentration (1%, 2% and 3%) of jojoba extract (MS, MS-1, LS and LS-1). Mango drinks with chemical preservatives sodium benzoate (NaC6H5CO2) (0.1 %) was control sample (SB). The mango drinks samples were transferred to lock glass bottle (1 litter) and stored at room temperature (25ºC) for a period of 180 days.
2-5 Sensory evaluation of mango drinks
Each sample of mango drink were presented to a panel of judges for sensory evaluation for color, taste, flavor, stickiness, and overall acceptability. The panel members were selected on the basis of their ability to discriminate and scale a broad range of different attributes of mango and mango products. An orientation program was organized for the panel members to brief them the objective of the study. The judges were provided with prescribed questionnaires to record their observation. The information contained on the performa was 9 = Like extremely; 8 = Like very much; 7 = Like moderately; 6 = Like slightly; 5 = Neither like nor dislike; 4 = Dislike slightly; 3 = Dislike moderately; 2 = Dislike very much; 1 = Dislike extremely. The panelists expectorated the drinks and rinsed mouth using distilled water between samples the method described by Larmond (1977). Samples were carried out after 30 days for analyses. The experiment was repeated twice and the values are presented as means (SD±).
2-6 Microbiological assay:
The determination of the total microbial contamination of the drink samples were performed after 30 days until six months by the method outlined in compendium of methods for the microbiological examination of foods (Anon., 1992). Nutrient agar, (The media used in the present investigation were obtained from Microbiological Resources Center (Cairo) Faculty of Agriculture, Ain Shams University) was used for periodical determination of total bacterial count (TBC) in the stored mango drink samples. Nutrient medium was suspended/litre of distilled water, mixed thoroughly, pH adjusted at 7.2 (25ºC) (Jenway 3510-UK), heated with frequent agitation and boiled for 1 minute to completely dissolve the ingredients and autoclaved at 121°C for 15 minutes. One gram sample was taken from each treated drink sample using aseptic techniques, placed in labeled sterile dilution bottles and made into a volume of 100 ml by distilled water to achieve 10-1 suspension under sterile conditions. The contents were mixed thoroughly and aliquots were serially diluted and enumerated onto Nutrient agar. Plates were subsequently incubated (Memmert 100-Germany) for 48h at 37°C and TBC was calculated using colony counter. Samples were carried out after every 30 days for analyses. The experiment was repeated twice and reported data represent mean values (CFU/ml) of these measurements (Saeed et al, 2010).
2-7 Physio chemical analyses of the drink
The main physical-chemical characteristics of the juices have been established, thus: the relative density of the juices was picnometrically measured, the refraction index with ABBÉ refractometer, the sugar content with a Carlzeiss Jena portable refractometer, the pH through the potentiometric method using pH-meter equipped with a SenTix81 combined glass electrode. The glass electrode was calibrated using standard buffer solutions. The turbidity of the juices was measured with a TURB 355 IR/T turbidimeter (Corina et al, 2006).
2-8 Hemolysis assay
The hemolytic activity of aqueous jojoba meal extract and aqueous jojoba leaves extract were evaluated using human erythrocytes. Different extracts at the concentrations ranging from 0.05 to 10 mg ml-1, were incubated with washed erythrocytes (108 cells) in PBS (Dulbecco’s phosphate-buffered saline) pH 7.4 (100 μl) for 1 h at 37 °C. After centrifugation (1000 g for 5 min), the absorbance at 450 nm of the supernatant was measured. A parallel erythrocytes incubation in the presence of Triton X 0.1% and PBS served as controls inducing 100% and 0% hemolysis, respectively. Extracts hemolytic activities were expressed as LC50 corresponding to the concentration inducing 50% hemolysis (Feten et al, 2014).
2-9 Statistical analysis
Data were statistically analyzed, using analysis of variance (Steel et al., 1997). Duncan’s Multiple Range Test was applied to assess the difference between means. Significance was defined at p≤0.05. Values are means of two experiments (SD±).
3-RESULTS AND DISCUSSION
3-1 Determination of phenols, tannins and simmondsins in extracts
Most studies on jojoba have concentrated on the extraction or change of simmondsin as the central dangerous constituent. Different parts may add to the poisonous quality and unpalatability of jojoba leaves and feast. Phenolic mixes may give astringency and sharpness (Ozawa et al 1987). The simmondsin content in watery concentrate of jojoba defatted dinner (MS) was (41.6 mg/ml) and contained (24.9 mg/ml) phenols, while the fluid concentrate of jojoba leaves (LS) contained (3.9 mg/ml) simmondsin and (10.3 mg/ml) phenols as shownin Fig (1).
Acetone was discovered successful in evacuating 85% of the simmondsins and 35% of phenols from jojoba supper and leaves (LUIS and AUGUSTO, 1990). The simmondsin was removed at levels (5.4 mg/ml) in watery concentrate of jojoba defatted dinner after treated with Acetone (MS-1), and phenols were separated at levels (19.7 mg/ml). While the fluid concentrate of jojoba leaves after treated with Acetone (LS-1) contained (0.3 mg/ml) simmondsin and (8.2 mg/ml) phenols as appeared in Fig (1). Tannins are the polyphenolic exacerbates the level of tannins in fluid concentrate of jojoba defatted supper (MS) was (0.98 mg/ml) and (7.8 mg/ml) in watery concentrate of jojoba leaves (LS). Though the fluid concentrate of jojoba defatted dinner after treated with Acetone (MS-1) contained (0.74 mg/ml) and watery concentrate of jojoba leaves after treated with Acetone (LS-1) contained (5.6 mg/ml) tannins.
3-2 Sensory assessment of mango beverages
Mango drinks arranged from the treated mash tests was completed for shading, flavor, taste, stickiness and general worthiness. It is clear that expansion of jojoba concentrates additives significantly impacts these properties with a little misfortune in beverage quality (Fig 2, 3 and 4). The outcomes relating to the impact of the expansion of jojoba watery concentrate of dinner and leaves with simmondsins (MS and LS) and after evacuated simmondsins (MS-1 and LS-1) as sustenance additives to mango beverage are introduced in fig (2and 3). Focus and synergistic expansion of MS 1% and LS 1% appear to have slight impact on their capacity to act distinctively to deteriorate the taste, shading, flavor, stickiness and general worthiness of put away mango drink, the beverage tests were still loved especially by the judges for shading and flavor as appeared in fig (4).
In any case, the special case was seen in scores demonstrating more prominent variability in connection to treatment and the centralization of these concentrates. The most extreme crumbling was seen with (MS 3% and LS 3%) in the beverage test for all parameter and general adequacy as an element of capacity for the time, in this way should be rejected. Shading score 2 for MS 3% and LS 3%, general worthiness score for MS 3% and LS 3% individually. The specialists unmistakably recognized the adjustments in parameter profile of the (LS 2% and LS-1 2%) tests rating the put away specimen substandard when contrasted with the newly arranged beverages. Capacity time never-endingly diminish flavor score until 30 days stockpiling, in any case, the beverage tests were still preferred by the judges for general agreeableness. A uniform example of decrease in these tactile traits of the mango drink tests treated with MS 2%, MS-1 1% , MS-1 2% , MS-1 3% and LS 3% were clear in connection to capacity time which makes the specimens were rejected.
3-3 Microbiological measure:
Table. 1 uncovered inhibitory impacts of jojoba fluid concentrate (MS, MS-1, LS and LS-1 ) on the microbial development of the mango drink at various fixations (1,2 and 3 %) utilized as a part of the sustenance business. The most astounding inhibitory impacts on bacterial development in mango drink tests were applied by MS and LS at a centralization of 3% took after by convergence of 2% of MS and LS of each. Expanding of MS-1 and LS-1 focus from 1 to 3% lessened the development speed and fixation 1% of MS and LS were appeared to be similarly successful when contrasted with 1 mg/kg of the SB (Fig. 5). The consequences of the present concentrate likewise showed an inhibitory impact of MS, MS-1, LS and LS-1 in mango drink put away for a time of six months.
The most abnormal amount of defilement in mango drink tests was seen in control (no additive included) following 180 days of capacity while the base development was appeared within the sight of LS 3%. Periodical examination of the mango drink tests for the TBC demonstrated a dynamic increment in the development however the rate of development changed with various treatment for 180 days proposing the jojoba concentrate to be generally inhibitor in mango drink. The consequences of the present study substantiated that none of the concentrates utilized as additives could totally restrain the bacterial development in all focuses for a time of 180 days stockpiling.
3-4 Physicochemical examinations of the beverage
Fuse of jojoba concentrate additives showed a noteworthy (p<0.05) impact on physicochemical profile of mango beverage (Table 2). Expansion of MS, MS-1, LS and LS-1 at all fixation did not demonstrate a non-critical impact on the fat substance of the examples. Expanding of concentrates focus from 1 to 3% decreased the protein content in mango drink test. The outcomes uncovered that jojoba fluid concentrates expanded the corrosiveness of mango beverage with a comparing diminish in pH estimation of the examples. Capacity time had demonstrated a proclaimed impact on physicochemical traits of artificially protected mango drink. Dynamic reduction in turbidity, thickness and protein substance of beverage test was seen over the whole stockpiling time of 180 days. The high sugar substance of beverage may be ascribed to the change of starch into solvent sugars under the activity of compounds amid aging, notwithstanding, the expansion in TSS was clear in the last time of 180 days stockpiling.
3-5 Hemolysis test
Reports managing about watery jojoba extricate lethality, we have watched that the (LS, LS – 1 and MS-1) removes don't displayed hemolytic action against human erythrocytes at fixations going from 1 to 20 ml/kg body weight with the exception of MS concentrate (LC50 = 3.5 ml kg body weight)
4-DISCUSSION
Adjacent to phenolics and tannins have antimicrobial movement that is influenced by variables, for example, the aglycone, number, position and compound structure of sugar side chains (Maier 2008). Tannins are the phenolic mixes go about as antibacterial specialist against numerous pathogenic microscopic organisms, for example, Staphylococcus aureus, Staphylococcus epidermis, Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa, Klebsiella pneumonia, Salmonella typhi and Escherichia coli (Kamal et al, 2010) .
The antimicrobial properties of watery jojoba concentrates can be because of the abundance of its organs on polyphenolic mixes. Numerous studies have shown that great direct connections exist between antibacterial movement and the abnormal state of phenolic parts, and stressed the significance of a few classes of polyphenol, for example, phenolic acids and tannins. Phenolic mixes in plant guard instrument against pathogenic microorganisms, creepy crawlies, and herbivores. Be that as it may, we have watched that watery jojoba separates from defatted feast and leaves showing the most astounding antibacterial movement in sustenance conservation, as contrasted and the compound additives sodium benzoate. These discoveries can be clarified by the way of the parts involved in the nourishment safeguarding as antimicrobial movement.
The present results show that the segregated glucosides; Total (Simmondsin, simmondsin ferulate, demethylsimmondsin (DMS), and didemethylsimmondsin (DDMS)) have surprising antimicrobial exercises against. In addition, they have moderate antifungal movement against . This can be clarified that the simmondsin may have a part in the nourishment safeguarding. Besides, the unrefined watery concentrates of jojoba defatted dinner and leaves with simmondsin were more powerful than different concentrates of the supper and leaves after evacuated simmondsin. It is finished up from these outcomes that the secluded glucosides may be considered as key mixes for creating safe option sustenance insurance operators as indicated by the IC50 values.
5-Conclusions
This study exhibited the inhibitory impacts of unrefined watery concentrate of jojoba feast and leaves with simmondsin (MS and LS) and without simmondsin (MS-1 and LS-1) on microbial development in the mango drink put away under room temperature. Proposed that MS and LS at convergences of 1% for each had been similarly powerful at 100 ppm sodium benzoate (SB) utilized separately. Further, these watery concentrates as sustenance additives had essentially influenced the physic synthetically profile of the beverage tests with an affirmed increment in sharpness and comparing diminish in pH amid capacity for six months. Expansion of jojoba concentrates antagonistically affected the tangible characteristics of the put away drink in any case, the item stayed worthy following six months stockpiling. The impact of jojoba watery concentrates as additives on physic substance profile, microflora and organoleptic properties of put away mango drink appeared in this work constitutes a noteworthy commitment that can help the advancement of a more secure and practical stockpiling of mango beverage at modern scale as indicated by the IC50 values
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Figures and tabled
Fig (1): Total phenols, tannins and simmondsin (mg/ml) of jojoba aqueous extracts
TP: total phenols (eq-mg tannic acid/ml); TT: total tannins (eq mg tannic acid/ml) and TS: total simmondsin mg/ml eq sum of (Simmondsin, simmondsin ferulate, demethylsimmondsin (DMS), and didemethylsimmondsin (DDMS));
MS: (aqueous extract of jojoba meal with simmondsin); MS-1: (aqueous extract of jojoba meal without simmondsin); LS: (aqueous extract of jojoba leavesl with simmondsin); LS-1: (aqueous extract of jojoba leaves without simmondsin). values are expressed as a mean ± SD; n=3.
Fig (2): Effect on sensory characteristics of preserved mango drink treated with aqueous extracts of jojoba defatted meal.
MS: (aqueous extract of jojoba meal with simmondsin); MS-1: (aqueous extract of jojoba meal without simmondsin); Control: (freshly prepared drinks); SB: sodium benzoate. values are expressed as a mean ± SD; n=3.
Fig (3): Effect on sensory characteristics of preserved mango drink treated with aqueous extracts of jojoba leaves.
LS: (aqueous extract of jojoba leavesl with simmondsin); LS-1: (aqueous extract of jojoba leaves without simmondsin); Control: (freshly prepared drinks); SB: sodium benzoate. values are expressed as a mean ± SD; n=3.
Fig (4): Slightly effect on sensory characteristics of preserved mango drink treated with jojoba aqueous extracts.
MS 1%: (aqueous extract of jojoba meal with simmondsin) concentration 1%; LS 1%: (aqueous extract of jojoba leavesl with simmondsin) ) concentration 1%; Control: (freshly prepared drinks); SB: sodium benzoate. values are expressed as a mean ± SD; n=3.
Table (1). Effect of different jojoba aqueous extracts as preservatives (CFU/g) during six months storage of mango drink.
Treatment Storage time (days)
0 days 30 days 60 days 90 days 120 days 150 days 180 days
MS 1% 15c 17b 18c 23d 25c 30c 39e
MS 2% 14c 14a 16b 17b 22b 26b 31b
MS 3% 11a 13a 14a 15a 19a 24a 27a
MS-1 1% 12a 17b 25e 32f 48f 67h 93k
MS-1 2% 12a 13a 18c 28e 41e 59f 73h
MS-1 3% 14c 16b 19c 24d 38d 46e 61g
LS 1% 11a 12a 13a 19c 23b 33d 46f
LS 2% 13b 14a 15b 19c 24c 31c 37d
LS 3% 12a 12a 14a 19c 21b 26b 32b
LS-1 1% 13b 19c 27f 39g 52f 74i 108l
LS-1 2% 11a 14a 23d 29e 42e 68h 91j
LS-1 3% 13b 16b 22d 37g 51g 64g 79i
SB 12a 12a 13a 14a 19a 27b 35c
Control 11a 72d 194g 310h 524h 698j 847m
MS: (aqueous extract of jojoba meal with simmondsin); MS-1: (aqueous extract of jojoba meal without simmondsin); LS: (aqueous extract of jojoba leavesl with simmondsin); LS-1: (aqueous extract of jojoba leaves without simmondsin). Means (± SD) sharing similar superscripts in a column are statistically non-significant (p<0.05)
Table (2). Effect of different jojoba aqueous extracts as preservatives on physicochemical profile of mango drink during six months storage.
Treatment Relative density at ( 20ºC) Refraction index at (20ºC) Sugar content (%) Turbidity (NTU) pH at (20 ºC) Protein (%) Fat (%)
MS 1% 1013* 18.8* 17.1 3216* 3.8*** 0.61** 0.56*
MS 2% 987 19.1 17.8 2371 3.2 0.54 0.54
MS 3% 979 19.4 17.9 1628 3.3 0.42 0.53
MS-1 1% 973 18.7 17.3 3167 3.5* 0.58 0.58***
MS-1 2% 969 18.8* 17.5 2743 3.4* 0.51 0.56*
MS-1 3% 962 18.9* 17.5 2139 3.2 0.46 0.54
LS 1% 1024** 18.5*** 16.4** 3594*** 3.6** 0.62*** 0.57**
LS 2% 998 18.9* 17.4 3118 3.4* 0.57 0.54
LS 3% 991 18.9* 17.6 2674 3.4* 0.52 0.54
LS-1 1% 991 18.4*** 16.1*** 3187 3.2 0.62*** 0.58***
LS-1 2% 987 18.6** 16.8 2847 3.1 0.59* 0.57**
LS-1 3% 982 18.7** 16.5** 2536 3.1 0.53 0.57**
SB 1031*** 18.6** 16.7* 3462** 3.6** 0.58 0.58***
Control (fresh drink)
baselines 1047 18.3 15.8 3729 3.9 0.64 0.58
MS: (aqueous extract of jojoba meal with simmondsin); MS-1: (aqueous extract of jojoba meal without simmondsin); LS: (aqueous extract of jojoba leavesl with simmondsin); LS-1: (aqueous extract of jojoba leaves without simmondsin).
*P<0.0*P<0.05, **P<0.01, ***P<0.001, Changes from baselines by different concentration.
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