Akyol, EniseGeçgel, ÜmitApaydın, Demet2023-04-202023-04-2020220003-021X1558-9331https://doi.org/10.1002/aocs.12626https://hdl.handle.net/20.500.11776/10901In the present study, the characteristics of oils extracted from gamma-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; beta-sitosterol was determined as the highest and beta-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). gamma-irradiation caused a decrease in the total amount of sterol, as well as in the tocopherol content.en10.1002/aocs.12626info:eu-repo/semantics/closedAccessChia Seed OilFatty AcidsGamma IrradiationOil QualityTocopherolFatty-Acid-CompositionSensory PropertiesPhysicochemical PropertiesSesameTocopherolRadiationPeanutYieldArticle9910891898Q3WOS:0008196729000012-s2.0-85133212444Q2