Improvement of the oxidative stability of soybean oil (SBO) by blending with jojoba oil (JO) was investigated. SBO in the presence of 5, 10, 15 and 20 wt-% of JO was subjected to accelerated storage at 60 7C. Peroxide values (PV), anisidine values (AV), UV absorption characteristics (K 232 and K 270 values), and headspace volatiles were determined to monitor the oxidative stability of oil samples. JO was effective in reducing the formation of hydroperoxides and volatile compounds in SBO. The effect was remarkable in SBO/JO blends containing 15 and 20% JO, which showed significant reductions in PV, AV and volatile content with respect to pure SBO. The increased oxidative stability of SBO/JO blends could not be attributed to JO tocopherols, since the addition of JO to SBO significantly reduced the tocopherol content of SBO. Besides the tocopherol content and unsaturation degree of SBO and JO, the effect of the JO ester structure on the oxidative stability of the blends is discussed. The enhanced chemical and flavor stabilities of SBO/JO blends with respect to pure SBO may make a significant contribution to improve the shelf life of SBO by reducing the deterioration reactions related to lipid peroxidation.