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In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxidant activity of the seed oils, and chemical (dry matter, fat, ash, total sugar, invert sugar) changes of grape seeds were determined. Regarding fatty acid composition, oleic acid (C18:1) and linoleic acid (C18:2) levels decreased. β‐sitosterol content with a highest percentage among sterols in grape seed oils decreased due to gamma irradiation. Generally gamma irradiation increased free fatty acids and peroxide value of the oils; however, phenolic content and antioxidant capacity of grape seeds decreased.

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In the present study, the characteristics of oils extracted from ɣ-irradiated chia (Salvia hispanica L.) seeds at five different doses (0, 2.5, 5.0, 7.5, and 10 kGy) were established. After the irradiation process, the oils of chia seeds were obtained by using cold press technique. Sterol composition, fatty acid composition, tocopherol content, fatty acid value (FAV), peroxide value (PV), and total phenolic content were chosen as test parameters. Gamma irradiation led to the modification of fatty acid content of chia seed oil as a decrease in oleic acid (18:1), linoleic acid (18:2) levels and an increase in palmitic acid (16:0), and stearic acid (18:0) levels were observed. In parallel with the increase of irradiation dose, total monounsaturated and polyunsaturated fatty acids decreased. Phenolic and tocopherol levels decreased significantly (p < 0.05), while FAV and PV increased significantly (p < 0.05) due to irradiation. Regarding sterol compositions; β-sitosterol was determined as the highest and β-sitosterol ratio decreased with increasing of irradiation dose. However, no significant changes was detected in the amount of campesterol in the sterol composition depending on the irradiation doses applied (p > 0.01). ɣ-irradiation caused a decrease in the total amount of sterol, as well as in the tocopherol content.