Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils


  • A. M.R. Afify Biochemistry Dept., Faculty of Agriculture, Cairo University
  • M. M. Rashed Biochemistry Dept., Faculty of Agriculture, Cairo University
  • A. M. Ebtesam Biochemistry Dept., Faculty of Agriculture, Cairo University
  • H. S. El-Beltagi Biochemistry Dept., Faculty of Agriculture, Cairo University




Fatty acids, Gamma irradiation, Hydrocarbon, Oil seeds, Sterol


Seeds of soybean, peanut, and sesame were exposed to various doses of gamma irradiation (0.0, 0.5, 1.0, 2.0, 3.0, 5.0 and 7.5 kGy). Fatty acid and unsaponifiable profiles of the extracted oils were separated by gas chromatography mass spectroscopy. The results demonstrated that the ratios of unsaturated to saturated total fatty acids (TU/TS) and total hydrocarbons to sterols (TH/TSt) were significantly altered upon irradiation. These changes were clearly observed in the oil extracted from irradiated sesame seeds compared with the oils from irradiated peanuts and soybean. The major change in fatty acid composition was the decrease in the quantity of unsaturated fatty acids (C18:1 and C18:2) in all cases. In contrast, the sterol fractions such as cholesterol, campesterol, stigmasterol and β-sitosterol levels of irradiated seeds were generally lower than that of the un-irradiated seeds.


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How to Cite

Afify AM, Rashed MM, Ebtesam AM, El-Beltagi HS. Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils. Grasas aceites [Internet]. 2013Sep.30 [cited 2024Apr.17];64(4):356-68. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1441