Utilization of jojoba oil for deep-fat frying of foods

I. S. Saguy, A. Shani, P. Weinberg, N. Garti

Research output: Contribution to journalArticlepeer-review

85 Scopus citations


Jojoba oil is a mixture of long chain esters comprising C18, C20, C22 and C24 monounsaturated acids and alcohols, but in particular two ester molecules containing 40 and 42 carbon atoms which make up to 80% of the oil. Five quality parameters of Jojoba oil were compared with cotton oil in time-temperature conditions simulating abusive industrial deep-fat frying. In four out of five quality criteria, namely, colour index, oxidation index, peroxide value and viscosity, Jojoba oil was found to be superior to cotton oil, while free fatty acids showed comparable low values, within the range expected, in industrial frying operations. Oil uptake of a deep-fried restructured potato product was significantly higher in Jojoba oil as compared to cotton oil. The enhanced stability during deep-fat frying of Jojoba oil could play a part in improving the shelf-life of fried foods.

Original languageEnglish
Pages (from-to)573-577
Number of pages5
Issue number5-6
StatePublished - 1 Jan 1996

ASJC Scopus subject areas

  • Food Science


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