This study was carried out to evaluate Tundub (Capparis decidua Pax) seed oil for different nutritional and industrial uses. The nutritional values were evaluated by measuring physicochemical properties, fatty acids profile and antioxidants of oil. The industrial value was evaluated by blending Tundub oil with sunflower oil for frying potato chips from oils in addition to sensory evaluation. The oil extracted from Tundub seeds has 1.485 refractive index, 21.34 cp viscosity, 0.91 relative density, 3.5% free fatty acids, 2.7meq/kg peroxide value (PV), 77.38 iodine value and 154.19 saponification value. The oil also contained the antioxidants and revealed the existence of unsaturated fatty acids in high quantities: oleic acid (50.69%), linoleic acid (13.5%) and arashidonic acid 1.89%, in addition to saturated fatty acids, palmitic acid (18.0%) and stearic acid (9.38%). Tundub oil was blended with refined sunflower oil in the ratio of 1:9. The blend and sunflower oil were used for frying potato chips at temperature of 160C° for a period of 1.5 hours, PV of each oil was determined every 15 minutes of frying time. In the end of period, sunflower oil had significantly (p≤0.05) higher PV (17.44meq/kg) than the blend oil (12.00meq/kg), also, oleic acid for blend oil had significantly higher (36.19meq/kg) than the refined sunflower oil. The panelists preferred the potatoes chips fried in blend oil.
