Reduction of phorbol ester content in jatropha cake using high energy gamma radiation

In this paper, an attempt has been made to remove phorbol ester present in jatropha cake by exposing it to gamma radiation. A sensitizer was also used to accelerate the degradation of phorbol esters. The phorbol ester content in the cake was estimated by high performance liquid chromatography (HPLC). It was observed that gamma irradiation of the jatropha seed cake was effective in reducing the phorbol ester content. Originally, the phorbol ester content in the cake was found as 0.29 mg/g, which on exposure to radiation was reduced by 33.4% and 96% with radiation dose of 30 and 125 kGy respectively. The presence of a sensitizer was found to enhances the susceptibility of phorbol esters degradation by oxidative degradation on exposure to ionizing radiation.