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Use of sunflower oil mixed with Jojoba and paraffin oils in deep – fat frying
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Article  in  International Journal of Food Science & Technology · January 2008

DOI: 10.1111/j.1365-2621.2007.01609.x

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1306 International Journal of Food Science and Technology 2008, 43, 1306–1315

Original article
Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat
frying process

Radwan S. Farag,* Mostafa M. Farag & Rehab F.M. Ali

Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt
(Received 4 January 2007; Accepted in revised form 23 March 2007)

Summary The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain
low-calorie fried foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at
ratios of 9:1 and 8:2 (v ⁄ v). The frying process was conducted at 180  ± 5 C for 12 h continuous heating
time. Some physico-chemical properties (refractive index, viscosity, colour, acid value, peroxide value,
thiobarbituric acid test, iodine value and polymer content) of non-fried and binary fried oil systems were
measured at various heating periods. The results demonstrated that mixing sunflower oil with jojoba oil or
paraffin oil increased the stability and hence improved the quality of sunflower oil during frying process.
Keywords Sunflower oil, jojoba oil, paraffin oil, quality assurance tests.

man (1994) reported that jojoba oil is slow to turn

Introduction
The people of Egypt are fond of fried foods such as
falafal, potato chips, French fries, fish sticks and fried
chicken. Therefore, large amounts of oils are needed to
cope up with the high consumption of oils for deep-fat
frying. Because of the shortage of oil production,
alternative ways are needed to overcome this situation;
among these ways is to find another heating medium for
deep-fat frying. In general, the deep-fat frying medium
has to fulfill the following characteristics: non-glyceride
substance (low caloric compounds), does not smoke
above 200 C, withstand thermal oxidation and cause
no nutritional risks. Therefore, two types of oils can
fulfill most of the aforementioned parameters, i.e. jojoba
and paraffin oils and consequently can be utilised for
deep-fat frying process.
Jojoba (Simmondsia chinensis) is unique among
plants; its seeds contain about 50% by weight oil, which
is more than twice the amount in soybeans and
somewhat more than in most oilseed crops. The oil is
composed mainly of straight chain monoesters in the
range of Cl8–C24 as alcohols and acids with two double
bonds, one at each side of the ester bond (Saguy et al.,
1996; Abbott et al., 1999).
The human lipase enzymes, which digest most veget-
able oils and animal fats, do not digest jojoba oil,
allowing it to pass through the digestive tract largely
unmetabolised (Hamm, 1984). In addition, Ananthara-
*Correspondent: E-mail: radwanfarag@yahoo.com
rancid and undamaged by heating to high temperatures.
Furthermore, Isbell et al. (1999) studied the oxidative
stability indices of several vegetable oils at 110 C. They
reported that crude jojoba oil possessed good oxidative
stability. Beneficial results were also demonstrated in
studies focusing on replacing edible fats and oils by
jojoba oil in margarine and mayonnaise (Hamm, 1984).
Concerning the folk medicine uses of jojoba oil, it was
reported to have a wide range of uses. Indians of
California used the oil as a medicine for cancer, kidney
disorders, headache, wounds and sore throat (Duke,
1989). Also, the oil was reported to be used in cosmetics
as anti-dandruff, in hair-restore, hair creams and body
lotions (Shani, 1995).
Furthermore, jojoba oil was found to be effective in
treatment of acne, eczema and psoriasis (Bernardo,
1984). Also, the oil possesses an anti-microbial, anti-
parasitic, anti-pyretic, anti-inflammatory (Hanan &
Elham, 1996) and hypocholesterolemic effects (Clarke
& Yermanos, 1981). Several applications have been
reported, including coating of foodstuffs, which greatly
improved stability in comparison with hydrogenated oils
(Devitt & Russell, 1982).
Mineral hydrocarbons (MHC) are derived from
petroleum sources. Structurally, the hydrocarbons
found in mineral oils are mostly paraffins (alkanes of
straight chains), isoparaffins (branched chains) and
cycloparaffins (saturated rings with side chains) (CONC-
AWE, 1984). The Scientific Committee on Food (SCF,
1997) has assessed the toxicity of mineral and synthetic

doi:10.1111/j.1365-2621.2007.01609.x
 2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund

hydrocarbons and assigned acceptable daily intake
(ADI) of 0–20 mg kg)1 bw day)1 for certain white
mineral oils. In addition, Farag et al. (1990) conducted
mutagenicity tests on paraffin oil at 2000 ppm using TA
102 and TA 98 of Salmonella typhimurium and their
results indicated that the oil is recognised as safe for use
in foods.
Application of MHC and petroleum are intentionally
applied to both direct and indirect food additive uses.
Some approved direct additive uses of MHC as coatings
for fruits and vegetables, sealing and polishing agents
for confectionary, dust-control agents for grains during
storage and as grease and pan-release oils in baking
(MHW, 1992).
Indirect additive applications of MHC include uses as
components of carton and packaging materials, adhe-
sives, food-grade lubricants and sealants for bottles and
home-canning jarscant. In addition, MHC are widely
used in cosmetics and pharmaceutical products (Doerry,
1996; USDA, 1996; Tennant, 2004).
The main objectives of this study were to assess the
performance of jojoba and paraffin oils and admixture
of these oils (9:1 and 8:2, v ⁄ v) with sunflower oil for
deep-fat frying and to extend the shelf-life of sunflower
oil.
Materials and methods
Oils
Refined sunflower oil was obtained from Sila edible oil
Co. S. A. E., Kom Osheim, El-Fayoum Governorate,
Egypt. Paraffin oil was purchased from El-Gomhoria
Co. for trading medicines, Chemical & Medical Appli-
ances El-Sawah St., Amireya-Cairo, Egypt. Jojoba oil
(S. chinensis) was obtained from Alkanz Co. for oils
extraction, Zagazig Governorate, Egypt.
Solvents
All solvents used throughout the entire work were of
analytical grade and distilled before use.
Frying process
A known amount (c. 2 kg) of each of the refined
sunflower, jojoba and paraffin oils and sunflower oil
mixed with paraffin oil and jojoba oil at ratios of 9:1
(v ⁄ v) and 8:2 (v ⁄ v) were placed separately in a stainless
steel panfryer (60-cm diameter · 30-cm height). The
aforementioned oils and binary oil mixtures were
separately heated at 180  ± 5 C, then lots of potato
chips (2-mm thickness) previously soaked in sodium
chloride solution (10%, w ⁄ v) were fried. Two lots of
potato chips (c. 150 g each) were fried in sunflower and
sunflower oil mixed with the other oils at the beginning
 2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund
Deep-fat frying of oil mixtures R. S. Farag et al. 1307
and after 2 and 4 h from the commencement of the
frying process. Oil samples were taken every 4 h for
chemical analyses and the entire continuous heating
period was 12 h. The oil samples were left to cool down
and then stored at )10 C for chemical analyses.
Quality assurance methods for unfried and fried sunflower
oil and binary oil mixtures
Refractive index, acid value, peroxide value (PV) and
iodine value (IV) were determined according to AOAC
Official Methods, 2000 (969.18, 969.17, 965.33 and
965.158, respectively). Thiobarbituric acid (TBA) value
and insoluble polymer content for the unfried and fried
oil samples were determined according to the method of
Sidwell et al. (1954) and Wu & Nawar (1986), respect-
ively. The colour of the unfried and fried oil samples was
estimated using a Lovibond tintometer. The yellow glass
filter was fixed at 30 and the intensity of red and blue
glass colours were measured according to the method
reported by Nielsen (1998). Relative flow time was
measured as an indication of oil viscosity. The relative
flow times of the various samples of oils were measured
using an Ostwald viscometer according to Joslyn (1950).
Statistical analysis
The present data were subjected to analysis of variance
and the least significant difference (LSD) test was
calculated to allow comparison between the average
values of the studied factors (Cochran & Cox, 1992).
Results and discussion
Deep-fat frying of foods is considered everywhere in the
world to be the most common unit operation used in
food preparation. Deep-fat frying indicates heating oil
or fat in the presence of moisture and air and then
undergoes extensive degradation through oxidation.
This process comprises oxidation of the unsaturated
centres of the unsaturated fatty acids and the resultant
hyperoxides, carcinogenic substances, will decompose to
produce in general volatile substances such as aldehydes,
ketones and acids, the compounds responsible for the
off-flavour. In this situation, several methods are used to
prevent or delay oil oxidation and improve the quality
of fried oils. These methods include: methyl siloxane
(Tangel et al., 1977), blending or mixing oils (mixing
high-oleic sunflower oil with other oils) (Frankel &
Huang, 1994), membrane process (Subramanian et al.,
2000), ferrous sulphate (Farag & Amany-Bassiuny,
2002) and filter aids (Farag & El-Anany, 2006).
In the present study, the attention was focussed on the
prevention or delay of oil oxidation and to concomit-
antly obtain fried foods with low caloric value. Hence,
sunflower oil was mixed with paraffin oil and jojoba oil
International Journal of Food Science and Technology 2008
1308 Deep-fat frying of oil mixtures R. S. Farag et al.

at ratios of 9:1 and 8:2 (v ⁄ v) to delay sunflower oil
oxidation. The authors are fully aware that the price of
jojoba oil is much higher than that of sunflower oil.
Meanwhile, the human health is highly valuable and
would expect in the near future that its price will
dramatically cut down, through the cultivation of
numerous feddans and the low cost of management.
Physico-chemical properties of non-fried, fried sunflower,
jojoba and paraffin oils
Refractive index
Table 1 and Fig. 1a show the refractive index values for
the non-fried and fried sunflower oil, jojoba oil and their
admixtures (9:1 and 8:2 v ⁄ v). The values demonstrate
that sunflower oil refractive index value was higher than
that of the refractive indices of jojoba oil, and binary
mixed oil samples. There is a strong relationship
between the refractive index and IV, the oils with higher
IV would have higher refractive index and this fact is in
line with data of the present work.
The values of refractive index of fried sunflower oil,
jojoba oil and their mixtures indicate a linear relation-
ship between their refractive indices and frying period.
The increase of the refractive index values over frying
time for the oil systems was in the order: sunflower
oil > sunflower oil + jojoba oil mixture (9:1
v ⁄ v) > sunflower oil + jojoba oil mixture (8:2
v ⁄ v) > jojoba oil. This sequence is in line with the fact
that the refractive index values for the conjugated
compounds are higher than that of their non-conjugated
isomers. It is established that during oil frying some of
the non-conjugated double bonds are converted to
conjugated ones and this process causes an increase in
the refractive index value. Similar findings (Table 1 and
Fig. 1b) were noticed with the data for paraffin oil and
its admixtures with sunflower oil.
Viscosity
Table 1 and Fig. 2a and b show the changes in viscosity
values of non-fried and fried sunflower oil, jojoba oil,
paraffin oil and their mixtures. The viscosity values of
the non-fried sunflower oil, jojoba oil and paraffin oil
were 4.87, 4.14 and 9.07, respectively. Hence, the
viscosity values of the oils were in the order: paraffin
oil > sunflower oil > jojoba oil. It is worth noting that
mixing sunflower oil with paraffin oil (9:1 and 8:2 v ⁄ v)
led to an increase in the viscosity values of sunflower oil
and vice versa with paraffin oil. Heating the oil systems
at 180  ± 5 C for 12 h continuously caused a linear
increase in the viscosity values throughout the entire
experiment. In other words, there were gradual and
significant increases in the viscosity values of the oils
and heating time. Consequently, simple regression

Table 1 Changes in refractive indices, viscosities and colour values of fried sunflower oil, jojoba oil, paraffin oil and their mixtures over time.

Sunflower oil mixed with

Sunflower oil mixed with jojoba oil paraffin oil

Time Sunflower Jojoba Paraffin S+J S+J S+P S+P

(h) oil (S) oil (J) oil (P) (8:2 v/v) (9:1 v/v) (8:2 v/v) (9:1 v/v)

Refractive index
0 190a ± 1.01 90.67a ± 1.09 0 174.33a ± 0.75 181.33a ± 0.93 149.00a ± 0.55 177.00a ± 1.04
4 212b ± 1.01 95.00a ± 1.09 0 186.33b ± 0.75 201.00b ± 0.93 170.00b ± 0.55 190.00b ± 1.04
8 227c ± 1.01 105.00c ± 1.09 0 210.00c ± 0.75 220.00c ± 0.93 190.33c ± 0.55 208.00c ± 1.04
12 251d ± 1.01 109.00c ± 1.09 0 231.00d ± 0.75 243.00d ± 0.90 211.33d ± 0.55 232.00d ± 1.04
LSD = 0.01 4.81 5.20 0 3.54 4.40 0.83 4.94
Viscosity
0 4.87a ± 0.18 4.14a ± 0.11 9.07a ± 0.12 4.15a ± 0.07 4.41a ± 0.17 7.30a ± 0.11 6.03a ± 0.30
4 12.33b ± 0.18 5.10b ± 0.11 14.03b ± 0.12 8.27b ± 0.07 10.17b ± 0.17 13.05b ± 0.11 12.26b ± 0.30
8 18.68c ± 0.18 6.82c ± 0.11 20.08c ± 0.12 12.10c ± 0. 07 16.11c ± 0.17 19.30c ± 0. 11 19.00c ± 0.30
12 25.14d ± 0.18 118.17d ± 0.11 25.73d ± 0.12 16.11d ± 0.07 21.34d ± 0.17 25.25d ± 0.11 25.11d ± 0.30
LSD = 0.01 0.86 0.84 0.60 0.35 0.83 0.51 1.42
Colour *
Y R B Y R B Y R B Y R B Y R B Y R B Y R B
0 30 1.9 – 30 2.4 – 0.9 – – 30 2.4 – 30 1.9 – 30 0.9 – 30 0.9 –
4 30 2.4 – 30 4.4 – 1.9 – – 30 3.1 – 30 2.8 – 30 1.4 – 30 1.9 –
8 30 7.9 – 30 10.4 0.9 10 – – 30 9.9 – 30 8.9 – 30 6.9 – 30 7.4 –
12 30 12.4 – 30 14.4 1.7 30 1.4 – 30 13.9 0.5 30 12.9 – 30 10.9 – 30 11.4 –

Each value represents the parameter mean value followed by standard error (±). Numbers in the column followed by the same letter in each are not
significantly different by least significant difference (LSD) test.
*The letters Y, R and B refer to yellow, red and blue, respectively using non-significantly different cell length.

International Journal of Food Science and Technology 2008  2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund

Figure 1 (a) Changes in refractive indices of fried sunflower oil, jojoba
oil and mixture of them over time. (b) Changes in refractive indices of
fried sunflower oil, paraffin oil and mixture of them over time.
coefficient values for the viscosity of oil systems vs. the
values of heating time were calculated and the slope
values were 0.52, 0.45, 0.30 and 0.13, respectively, for
sunflower oil, sunflower oil + jojoba oil (9:1 v ⁄ v),
sunflower oil + jojoba oil (8:2 v ⁄ v) and jojoba oil.
Similar findings (Table 1 and Fig. 2b) were recorded
with sunflower oil mixed with different ratios of paraffin
oil.
Colour
In most cases two types of coloured glasses of Lovibond
tintometer, i.e. yellow and red, were used to measure the
colour of the oils. The yellow glasses were fixed at a
value of 35 and the variation in oil colour was matched
with the red glasses. Table 1 and Figs 3 and 4 illustrate
that the initial red colours for sunflower oil, jojoba oil
and paraffin oil were 1.9, 2.9 and 0.0, respectively. These
values demonstrate that paraffin oil was a lighter oil
followed by sunflower oil and jojoba oil. As a general
trend, the intensity of the red colour in all oil systems
 2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund
Deep-fat frying of oil mixtures R. S. Farag et al. 1309
Figure 2 (a) Changes in viscosities of fried sunflower oil, jojoba oil and
mixture of them over time. (b) Changes in viscosities of fried sunflower
oil, oil and mixture of them over time.
was increased as the frying time increased. The darkness
of oil colour because of frying at 180  ± 5 C was
arranged according to the oil type in the following
decreasing order: jojoba oil > sunflower oil–jojoba oil
mixtures > sunflower oil > sunflower oil–paraffin oil
mixtures > paraffin oil. It is worth noting that fried
jojoba oil samples after 8 and 12 h of frying times
needed to use blue glass of Lovibond tintometer (0.9 and
1.7, respectively) to match the oil colour beside the other
yellow and red glasses. Accordingly, blending sunflower
oil with paraffin oil produced lighter frying media and
vice versa when sunflower oil is mixed with jojoba oil.
Acid value
Acid value is one of the indicators used to access oil
quality. The acid values of non-fried sunflower, jojoba
and paraffin oils were 0.26, 0.19 and 0.17 mg KOH g)1,
respectively. These results demonstrated that the acid
value of the non-fried sunflower oil was slightly higher
International Journal of Food Science and Technology 2008
1310 Deep-fat frying of oil mixtures R. S. Farag et al.

35
14
(Red Lovibond unit)

(Red Lovibond unit)

30 Paraffin oil (P)
12 Sunflower oil (S)
10 25
Colour

Colour
8 20
6 15
4 10
2 5
0 0
1 2 3 4 1 2 3 4
Heating time (h) Heating time (h)

12
S + P (9:1, v/v) 12
(Red Lovibond unit)

(Red Lovibond unit)

S + P (8:2, v/v)
8
Colour

Colour 8

4 4

0 0 Figure 3 Changes in colour of fried sunflower

1 2 3 4 1 2 3 4 oil, paraffin oil and mixtures of them over
Heating time (h) Heating time (h) time.

16 16
(Red Lovibond unit)

Jojoba oil (J)

(Red Lovibond unit)

Sunflower oil (S)

12 12
Colour
Colour

8 8

4 4

0 0
1 2 3 4 1 2 3 4
Heating time (h) Heating time (h)

16 16
(Red Lovibond unit)
(Red Lovibond unit)

S + J (9:1, v/v) S + J (8:2, v/v)

12 12
Colour
Colour

8 8

4 4

0 0 Figure 4 Changes in colour of fried sunflower

1 2 3 4 1 2 3 4 oil, paraffin oil and mixtures of them over
Heating time (h) Heating time (h) time.

than that of jojoba and paraffin oils. One would expect flower oil with jojoba oil at ratios of 9:1 and 8:2 (v ⁄ v) led
that the acid value of paraffin oil is the lowest as this oil to lower acid values of sunflower oil during frying
does not contain ester or carboxyl groups. In general, process. In addition, a linear increase in acid values and
the oils used in the present study are of good quality as the slope values of these changes in acid values for the
their acid values are within the acceptable range for oils with time were: 0.52, 0.36, 0.29 and 0.21, respect-
edible oil consumption. Table 2 and Fig. 5a show the ively. Hence, the increase of the acid value was in the
changes of acid values for the fried oils under study. The order: sunflower oil > sunflower oil–jojoba oil mixture
acid value curves of the fried oils showed linear increase (9:1 v ⁄ v) > sunflower oil–jojoba oil mixture (8:2
with heating time. v ⁄ v) > jojoba oil.
As there was a linear increase in acid values of the Similar results were obtained when sunflower oil was
fried oils, simple regression coefficient values for the acid mixed with paraffin oil (Table 2 and Fig. 5b). These
values of sunflower, jojoba and paraffin oils vs. heating findings demonstrate the improvement in sunflower oil
times were calculated and the values followed the order: quality during heating at 180  ± 5 C when mixed
sunflower oil > paraffin oil > jojoba oil. Mixing sun- with jojoba or paraffin oils.

International Journal of Food Science and Technology 2008  2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund
 Deep-fat frying of oil mixtures R. S. Farag et al. 1311

Table 2 Changes in acid and peroxide values of fried sunflower oil, jojoba oil, paraffin oil and their mixtures over time

Sunflower oil mixed with Sunflower oil mixed with

jojoba oil paraffin oil

Time (h) Sunflower oil (S) Jojoba oil (J) Paraffin oil (P) S + J (8:2 v/v) S + J (9:1 v/v) S + P (8:2 v/v) S + P (9:1 v/v)

Acid value
0 0.26a ± 0.04 0.19a ± 0.01 0.17a ± 0.01 0.21a ± 0.01 0.24a ± 0.01 0.22a ± 0.00 0.24a ± 0.06
4 0.57b ± 0.04 0.31b ± 0.01 0.39b ± 0.01 0.41b ± 0.01 0.45b ± 0.01 0.45b ± 0.00 0.47ab ± 0.06
8 0.80c ± 0.04 0.41c ± 0.01 0.57c ± 0.01 0.56c ± 0.01 0.61c ± 0.01 0.67c ± 0.00 0.72b ± 0.06
12 1.17d ± 0.04 0.58d ± 0.01 0.80d ± 0.01 0.77d ± 0.01 0.82d ± 0.01 0.89d ± 0.00 1.06c ± 0.06
LSD = 0.01 0.21 0.03 0.03 0.03 0.03 0.03 0.30
Peroxide value
0 1.67a ± 0.12 1.37a ± 0.10 0.00a ± 0.00 1.43a ± 0.07 1.47a ± 0.06 1.43a ± 0.07 1.57a ± 0.07
4 6.57b ± 0.12 3.10b ± 0.10 4.80b ± 0.00 4.13b ± 0.07 6.13b ± 0.06 6.28b ± 0.07 6.60b ± 0.07
8 11.20c ± 0.12 5.00c ± 0.10 9.50c ± 0.00 7.90c ± 0.07 10.60c ± 0.06 10.63c ± 0.07 10.80c ± 0.07
12 15.40d ± 0.12 10.07d ± 0.10 11.23d ± 0.00 13.10d ± 0.07 15.13d ± 0.06 13.20d ± 0.07 14.30d ± 0.07
LSD = 0.01 0.60 0.46 0.30 0.32 0.27 0.35 0.35

Each value represents the parameter mean value followed by standard error (±). Numbers in the column followed by the same letter are not significantly
different by least sinificant difference test (LSD) test.

(a) 1.2
Sunflower oil (S) Jojoba oil (J) (a) 20
S+J (9:1, v/v) S+J (8:2, v/v) Sunflower oil (S) Jojoba oil (J)
S+J (8:2, v/v)
(meq. peroxides kg–1 oil)
S+J (9:1, v/v)
16
Peroxide value
(mg KOH/g oil)

0.8
Acid value

12

8
0.4
4

0
0 0 4 8 12
0 4 8 12 Heating time (h)
Heating time (h)
(b) 20
Sunflower oil (S) Paraffiun oil (J)
(b) 1.2 S+J (9:1, v/v) S+J (8:2, v/v)
Sunflower oil (S) Paraffin oil (P)
(meq. peroxides kg–1 oil)

S+P (9:1, v/v) S+P (8:2, v/v) 16

Peroxide value
(mg KOH/g oil)

0.8 12
Acid value

8
0.4
4

0 0
0 4 8 12 0 4 8 12
Heating time (h) Heating time (h)

Figure 5 (a) Changes in acid values of fried sunflower oil, jojoba oil Figure 6 (a) Changes in peroxide values of fried sunflower oil, jojoba
and mixture of them over time. (b) Changes in acid values of fried oil and mixture of them over time. (b) Changes in peroxide values of
sunflower oil, paraffin oil and mixture of them over time. fried sunflower oil, paraffin oil and mixture of them over time.

 2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2008
1312 Deep-fat frying of oil mixtures R. S. Farag et al.

One has to point out that the increase in acid value
stems from two sources. The basic source is the fatty
acids produced from the hydrolysis of ester linkages in
the oil moiety because of the presence of moisture either
from the water in the food or from the surrounding
atmosphere. The minor route comes from the organic
acids produced from the secondary oxidation products.
The data of the present study are in good agreement
with data observed by Farag et al. (1990) who reported
that the addition of paraffin oil to butter at various
concentrations possessed an anti-hydrolytic effect and
exhibited more antihydrolytic activity than that of
butter with added butylated hydroxy toluene (BHT).
Peroxide value
This fat constant indicates the primary oxidation
products of the oils (hydroperoxides). Table 2 and
Fig. 6a and b show the PV of sunflower oil, jojoba oil
and paraffin oil at the beginning of the experiment as
1.67, 1.37 and 0.0 meq O2 kg)1 oil, respectively. The PV
of these oils were within the recommended values for
human consumption. The PV value of paraffin oil under
study was nil and this is because paraffin oil had very
low levels of unsaturated centres. The changes in the PV
of fried sunflower, jojoba and paraffin oils are shown in
Table 2 and Fig. 6a and b. The values of PV of the fried
oils were progressively and significantly increased during
frying process.
The values of PV for the oils at the end of the
heating period indicate that the increase of PV was in
the order: sunflower oil > jojoba oil > paraffin oil. It
is well known that the degree of oil oxidation is
obviously dependent on oil unsaturation and this order
is in line with this fact. The admixture of sunflower oil
with jojoba oil at ratios of 9:1 and 8:2 (v ⁄ v) led to a
linear increase in PV during heating at 180  ± 5 C
for 12 h. The simple regression coefficient values for
the PV vs. heating time were 0.43, 0.40, 0.34 and 0.26,
respectively. This means that the increase of PV was in
the order: sunflower oil > sunflower oil + jojoba oil
(9:1 v ⁄ v) > sunflower oil + jojoba oil (8:2 v ⁄ v) > jo-
joba oil. Similar findings were achieved when sun-
flower was mixed with paraffin oil. In other words,
mixing sunflower oil with jojoba oil or paraffin oil
lowered the PV of sunflower oil during heating and
hence increased the stability of sunflower oil during
frying.
TBA value
The results of TBA test (Table 3 and Fig. 7a) indicate
the incidence of gradual and significant increase on the
TBA values for heated sunflower oil alone and mixed
with different ratios of jojoba oil (9:1 and 8:2 v ⁄ v). In
fact, there was a non-linear increase of TBA values over
heating time for all oil systems. The non-linear curve
indicates the need to build up small concentrations of

Table 3 Changes in thiobarbituric acid value, iodine value and polymer content of fried sunflower oil, jojoba oil, paraffin oil and their mixtures
over time

Sunflower oil mixed with Sunflower oil mixed with

jojoba oil paraffin oil

Time (h) Sunflower oil (S) Jojoba oil (J) Paraffin oil (P) S + J (8:2 v/v) S + J (9:1 v/v) S + P (8:2 v/v) S + P (9:1 v/v)

Thiobarbituric acid value

0 0.03a ± 0.00 0.01a ± 0.00 0.00a ± 0.00 0.03a ± 0.00 0.03a ± 0.00 0.03a ± 0.00 0.03a ± 0.00
4 0.10b ± 0.00 0.02a ± 0.00 0.03a ± 0.00 0.06a ± 0.00 0.07b ± 0.00 0.07b ± 0.00 0.08b ± 0.00
8 0.50c ± 0.00 0.06a ± 0.00 0.12b ± 0.00 0.24b ± 0.00 0.30c ± 0.00 0.39c ± 0.00 0.42c ± 0.00
12 1.02d ± 0.00 0.15b ± 0.00 0.50c ± 0.00 0.55c ± 0.00 0.74d ± 0.00 0.72d ± 0.00 0.89d ± 0.00
LSD = 0.01 0.03 0.06 0.03 0.03 0.03 0.03 0.03
Polymer content
0 0.00a 0.00a 0.00a 0.00a 0.00a 0.00a 0.00a
4 2.50b ± 0.12 2.30b ± 0.15 3.00b ± 0.12 2.50b ± 0.23 2.50b ± 0.23 2.93b ± 0.12 2.80b ± 0.18
8 5.70c ± 0.12 4.50c ± 0.15 6.70c ± 0. 12 4.70c ± 0.23 4.70c ± 0.23 6.00c ± 0.12 5.60c ± 0.18
12 8.40d ± 0.12 7.00d ± 0.15 11.00d ± 0.12 7.47d ± 0.23 7.47d ± 0.23 9.00d ± 0.12 8.80d ± 0.18
LSD = 0.01 0.57 0.70 0.60 1.07 1.07 0.60 0.84
Iodine value
0 139.00a ± 0.69 82.00a ± 0.82 55.67a ± 0.49 123.00a ± 0.58 130.33a ± 0.50 117.67a ± 0.44 127.67a ± 0.41
4 135.67b ± 0.69 79.33b ± 0.82 51.33b ± 0.49 117.00b ± 0.58 123.67b ± 0.50 112.33b ± 0.44 122.67b ± 0.41
8 123.67c ± 0.69 74.67c ± 0.82 42.00c ± 0.49 112.00c ± 0.58 112.33c ± 0.50 103.33c ± 0.44 117.67c ± 0.41
12 115.00d ± 0.69 68.67d ± 0.82 31.00d ± 0.49 104.00d ± 0.58 109.00d ± 0.50 101.67d ± 0.44 108.00d ± 0.4
LSD = 0.01 3.26 3.90 2.34 2.74 2.37 3.09 1.94

Each value represents the parameter mean value followed by standard error (±). Numbers in the column followed by the same letter are not significantly
different by least significant difference (LSD) test.

International Journal of Food Science and Technology 2008  2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund
 Deep-fat frying of oil mixtures R. S. Farag et al. 1313

(a) 1.2 (a) 10 Sunflower oil (S)

Sunflower oil (S) Jojoba oil (J) Jojoba oil (J)
S+J (9:1, v/v) S+J (8:2, v/v) S+J (9:1, v/v) S+J (8:2, v/v)
Thiobarbituric acid value
(absorbance at 535 nm)

Polymer content (%)

0.8
6

0.4 4

2
0
0 4 8 12 0
Heating time (h)
0 4 8 12
(b) 1.2 Heating time (h)
Sunflower oil (S) Paraffin oil (P)
S+P (9:1, v/v) S+P (8:2, v/v)
Thiobarbituric acid value
(absorbance at 535 nm)

(b) 12
Sunflower oil (S) Paraffin oil (P)
S+P (9:1, v/v) S+P (8:2, v/v)
0.8 10

Polymer content (%) 8

0.4 6

0 2
0 4 8 12
Heating time (h) 0
0 4 8 12
Figure 7 (a) Changes in thiobarbituric acid values of fried sunflower
Heating time (h)
oil, jojoba oil and mixture of them over time. (b) Changes in
thiobarbituric acid values of fried sunflower oil, paraffin oil and Figure 8 (a) Changes in polymer contents of fried sunflower oil, jojoba
mixture of them over time. oil and mixture of them over time. (b) Changes in polymer contents of
fried sunflower oil, paraffin oil and mixture of them over time.

hydroperoxides to catalyse the formation of the secon-

dary oxidation substances. The results show that the
production rate of TBA-reacting substances was obvi-
ously dependent on the degree of oil unsaturation.
According to the IV, jojoba oil was much lower in IV
than that of sunflower oil. Consequently, admixture
sunflower oil with jojoba oil results in depression of the
production of secondary oxidation substances. Accord-
ingly, the increase of the TBA value according to the oil
type was in the order: sunflower oil > sunflower
oil + jojoba oil (9:1 v ⁄ v) > sunflower oil + jojoba
oil (8:2 v ⁄ v) > jojoba oil. Similar results were achieved
when sunflower oil was mixed with different ratios of
paraffin oil (Table 3 and Fig. 7b). These findings dem-
onstrate that mixing sunflower with jojoba oil or
paraffin oil decreased the formation rate of TBA-
reacting substances. This means that blending sunflower
oil with the other oils improved its quality during frying
process.
Polymer content
The initial polymer contents for sunflower oil, jojoba oil
and its admixtures were nil (Table 3 and Fig. 8a). The
changes in polymer contents of the fried oil systems
showed linear increases with time. The increases of
polymer contents of the oil systems were in the order:
sunflower oil > sunflower oil + jojoba oil (9:1
v ⁄ v) > sunflower oil + jojoba oil (8:2 v ⁄ v) > jojoba
oil. These results indicate that blending sunflower oil
with jojoba oil at different ratios (9:1 and 8:2 v ⁄ v)
possessed lowering effect on the formation of polymers
during heating process.
Also, a linear relationship existed between the forma-
tion of polymeric compounds of the oil systems
consisting of sunflower oil alone and mixed with paraffin
oil at ratios of 9:1 and 8:2 (v ⁄ v) and heating time
(Table 3 and Fig. 8b). In addition, blending sunflower
oil with paraffin oil induced lowering effect on the

 2008 The Authors. Journal compilation  2008 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2008
1314 Deep-fat frying of oil mixtures R. S. Farag et al.

(a) were 139, 82 and 55.67 g I2 per 100 g oil, respectively.

160 Sunflower oil (S) Jojoba oil (J) These values indicate that sunflower oil and jojoba oil or
S+J (9:1, v/v) S+J (8:2, v/v) paraffin oil belong to semi-drying and non-drying oils,
respectively. The effect of heating time on the oils under
Iodine value (g l2 100 g–1 oil)

120 study shows a gradual and significant decrease in the IV

of the oils and these results may be expected because
during oxidation process some of the non-conjugated
double bonds are converted to conjugated ones which
80 preclude the complete addition of iodine to the double
bonds. The admixture of sunflower oil with jojoba oil at
ratios of 9:1 (v ⁄ v) and 8:2 (v ⁄ v) caused lowering of the
40
IV of sunflower oil during heating. The oil admixture of
8:2 (v ⁄ v) ratio possessed much lowering effect on IV
compared with high admixture ratio (9:1 v ⁄ v). In the
mean time, the IV of mixtures of sunflower oil and
0 jojoba oil were much higher than that of jojoba oil itself.
0 4 8 12 Similar results were achieved when sunflower oil was
mixed with paraffin oil alone and the oil mixtures.
Heating time (h)

(b) 160
Sunflower oil (S) Paraffin oil (P) References
S+P (9:1, v/v) S+P (8:2, v/v) Abbott, T.P., Holser, R.A., Plattner, B.J., Plattner, R.D. & Purcell,
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H.C. (1999). Pilot-scale isolation of simmondsin and related jojoba

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Figure 9 (a) Changes in iodine values of fried sunflower oil, jojoba oil
and mixture of them over time. (b) Changes in iodine values of fried
sunflower oil, paraffin oil and mixture of them over time.
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unsaturation. Therefore, mixing sunflower oil with
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polymer content during heating at 180  ± 5 C for
12 h.
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The IV indicates the degree of oil unsaturation. Table 3
Fig. 9a and b show the changes of IV for fried sunflower
oil, jojoba oil and paraffin oil during heating (180 C)
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paraffin oils at the commencement of the experiment
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