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Jojoba oil
Jojoba oil is the liquid produced in the seed of the ''Simmondsia chinensis'' (Jojoba) plant, a shrub, which is native to southern Arizona, southern California, and northwestern Mexico. The oil makes up approximately 50% of the jojoba seed by weight.
== Appearance ==
Unrefined jojoba oil appears as a clear golden liquid at room temperature with a slightly nutty odor. Refined jojoba oil is colorless and odorless. The melting point of jojoba oil is approximately 10°C and the iodine value is approximately 80.〔(【引用サイトリンク】 url = http://www.aocs.org/tech/onlinemethods/search.asp?id=192&process=view )〕 Jojoba oil is relatively shelf-stable when compared with other vegetable oils mainly because it does not contain triglycerides, unlike most other vegetable oils such as grape seed oil and coconut oil.〔("Learn the powerful benefits of jojoba oil" ). Retrieved 2011-07-01.〕 It has an oxidative stability index of approximately 60,〔(【引用サイトリンク】 url = http://www.aocs.org/tech/onlinemethods/search.asp?id=405&process=view )〕 which means that it is more shelf-stable than safflower oil, canola oil, almond oil or squalene but less than castor oil and coconut oil.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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