Jojoba chemistry

J. Wisniak, ed., The Chemistry and Technology of Jojoba Oil, AOCS Press, Champaign, Illinois, 1987. 

The plant kingdom is estimated to offer >300,000 species available to man (1) of which only a few hundred are in organized agriculture. In 1957, the USDA initiated a program to collect >8000 different plant species, many of which were analyzed for potential sources of starch, protein, oil, fiber, medicinal components, as well as any other unusual materials. As a result of this effort, >100 new oils were discovered. Of these new oilseed plants, three have progressed to the point of commercial production, crambe, jojoba, and meadowfoam. In addition, lesquerella is almost sufficiently developed to begin production. The unique chemical structures of these four seed oils and how they affect the chemistry of the oil will be the basis of this chapter. 

Wisniak, j., The Chemistry of Jojoba, American Oil Chemical Society, Champaign, EL, 1988. 

Knoepfler, N.B., Vix, H.L.E., 1958. Review of chemistry and research potential of Simmondsia chinensis (Jojoba) oil. J. Agric. Food Chem. 6,118-121. 

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