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• Gortzi, O
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Int. J. Mol. Sci. 2007, 8(6), 533-540; doi:10.3390/i8060533

Article

Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils

Stavros Lalas ^1,* , Olga Gortzi ¹ , John Tsaknis ²  and Konstantinos Sflomos ²

¹ Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa, Karditsa, GR-43100, Greece ² Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Egaleo, Athens, GR-12210, Greece

* Author to whom correspondence should be addressed.

Received: 30 April 2007 / Accepted: 22 May 2007 / Published: 15 June 2007

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

Keywords: γ-irradiation; lipids; oxidation; tocopherol.

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