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The characteristics of oils extracted from gamma-irradiated sunflower (Halianthus annuus) and maize (Zea mays) seeds at absorbed doses of 2, 4, 6, 8, and 10 kGy were investigated. Gamma irradiation did not affect the lipid, protein, fiber, and ash contents of neither sunflower nor maize seeds significantly ( p>0.05). No significant changes were observed for the values of refractive index and density between the control and irradiated sunflower and maize oils. Peroxide value, acid value, para-anisidine value, and conjugated dienes and trienes contents increased, while iodine values decreased in the irradiated oils as compared to those of control oils ( p<0.05). A small decrease in the contents of a-, g-, and d-tocopherols of both sunflower and maize oils was noted by radiation treatment up to 6 kGy, however, the decline was more pronounced at higher dosages. The effects of irradiation on the fatty acid composition of sunflower oil showed a significant ( p<0.05) change in the amounts of stearic, oleic, and linoleic acids, while the concentration of palmitic acid was unaffected even at 10 kGy. Similar trends in the fatty acid profile were found for both the sunflower and maize oil.

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This study focuses on the evaluation of antioxidant activity, phenolic and flavonoids contents of selected flaxseed cultivars, native to Pakistan. Antioxidant activities were determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing ability and inhibition of linoleic acid peroxidation (LAP). Total phenolic content (TPC) was determined using Folin-Ciocalteu reagent, whereas colorimetric method was used to assess total flavonoids (TF). The TPC, TF, DPPH˚ scavenging activity and LAP were 2560 to 3286 mg gallic acid equivalent (GAE)/100 g, 232.53 to 346.67 mg catechin equivalent (CE)/100g and 63.08 to 86.58%, 65.59 to 84.25%, respectively. Results of the present study revealed that flaxseed cultivars possess varying degree of antioxidant capacity and therefore may be considered as a potent source of natural antioxidants.