Quality characteristics of oils extracted from ɣ‐irradiated chia (Salvia hispanica L.) seeds

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