Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils

The effect on induction period and tocopherol content after γ-irradiation on samples of olive oil and seed oils (sunflower and soybean) was determined. In seed oil samples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2 and 3kGy. The results of induction period showed that, after irradiation, all samples presented a significant decreased in resistance to oxidation. However, this decrease was minimized when δ-tocopherol was added. Irradiation significantly decreased the level of tocopherols. δ-Tocopherol appeared more sensitive in irradiation process than α- and γ-tocopherol. The addition of δ-tocopherol significantly reduced, in most cases, the depletion of the other tocopherols.