| Autor: |
Awad NA; Agriculture Research Center, Horticulture Research Institute, Giza 12619, Egypt., Eliraq M; Agriculture Research Center, Horticulture Research Institute, Giza 12619, Egypt., El-Bassel EH; Agriculture Research Center, Horticulture Research Institute, Giza 12619, Egypt., Ismail ASM; Agriculture Research Center, Horticulture Research Institute, Giza 12619, Egypt., Abd El-Aziz YSG; Agriculture Research Center, Horticulture Research Institute, Giza 12619, Egypt., Gawish MS; Pomology Department, Faculty of Agriculture, Damietta University, Damietta 34512, Egypt., Zewail RMY; Botany Department, Faculty of Agriculture, Benha University, Benha 13736, Egypt., Sami R; Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia., Khojah E; Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia., Hilary U; Department of Agricultural Engineering, Delta State University of Science and Technology, Ozoro 334111, Nigeria., Al-Moalem MH; Department of Home Ecomomics, College of Education-Delam, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Alkharj 11942, Saudi Arabia., Sayed-Ahmed K; Department of Agricultural Chemistry, Faculty of Agriculture, Damietta University, Damietta 34512, Egypt. |
| Abstrakt: |
Jojoba oil (JO) extracted from seeds has outstanding properties, including anti-inflammatory, antioxidant, and antibacterial activities, and can be stored forlong periodsof time. The unique properties of jojoba oil depend on its chemical composition; therefore, the effect of the jojoba genotype on the chemical properties and active components of the seed oil was evaluated in this study. Oil samples were collected from 15 elite Egyptian jojoba lines. The chemical composition, such as moisture, crude fiber, crude oil, ash, and crude protein of elite lines' seeds was determined to investigate the variation among them based on the jojoba genotype. In addition, the iodine value was obtained to measure the degree of jojoba oil unsaturation, whereas the peroxide number was determined as an indicator of the damage level in jojoba oil. Fatty acid composition was studied to compare elite jojoba lines. Fatty acid profiles varied significantly depending on the jojoba genotype. Gadoleic acid exhibited the highest percentage value (67.85-75.50%) in the extracted jojoba oil, followed by erucic acid (12.60-14.81%) and oleic acid (7.86-10.99%). The iodine value, peroxide number, and fatty acid composition of the tested elite jojoba lines were compared withthose reported by the International Jojoba Export Council (IJEC). The results showed that the chemical properties of jojoba oils varied significantly, depending on the jojoba genotype. |
