Quality and chemical composition of residual cakes obtained by pressing jojoba seeds produced in La Rioja, Argentina

the objectives of the present work were to compare the chemical composition in a residual cakes (rc) obtained by the industrial pressing process of jojoba seeds harvested in the years 2001, 2002 and 2003 in ba？ado de los pantanos, la rioja, argentina and to analyze the effects of a second pressing process on the residual cakes. the analyzed parameters were moisture, ashes, lipids, proteins, nitrogen-free extract, total phenolic compounds, tannins, acid value, peroxide value, and p-anisidine value. rc 2001 and rc 2002 showed higher lipid content (13.42 % and 10.20%, respectively) and lower protein percentage (23.20 % y 24.86 %, respectively), and also showed higher acid value (6.57 and 5.11 mg koh/g, respectively), peroxide value (4.58 and 3.65 meq o2/kg, respectively) and p-anisidine (0.80 and 0.75, respectively) than rc 2003. longer storage time with air contact and higher tiperature during the extraction process of jojoba seed wax were the factors that affected the quality of rc.