The effect of gamma rays applied in different doses on the quality properties of peanut (Arachis hypogaea L.) oil

In this study, oil-type peanut variety was used. Peanuts were grown in the first half of May 2021 in the agricultural land, Alibeyköy in Meriç district of Edirne province and harvested in the second half of September. After removing the outer shells of peanut seeds, they were divided into five equal parts of 250 grams and stored in polyethylene bags under suitable conditions. Packed peanut seeds were taken to GAMMAPAK in Çerkezköy / Tekirdağ for irradiation and the grouped samples were irrediated at doses of 1,5 kGy, 3 kGy, 4 kGy and 5 kGy, respectively, provided that the first was the control group. After the irradiation process, the oil percentages of the samples were determined by the soxhlet extraction method. The effects of irradiation on the chemical properties of peanut oil were determined by analyzing the free fatty acidity, fatty acdity composition, proxide number, total tocopherol, sterol composition and total phenolic substance of the oil extracted samples. According to the data obtained, there were significant increases in free fatty acidity, peroxide number, C16:0, C18:0 and sitostanol ratios of peanut oils, depending on the increased irradiation döşe compared to the control group (p<0,01). On the other hand, there were significant decreases in the rations of phenolic substance, C18:1, C18:2, campesterol, total sterol and total tocopherol compared to the control group, depending on the increasing irradiation döşe (p<0,01).