Gamma rays at the dose rate of 5, 20,40,60,80, and 100 bad were applied to irradiate canola and sunflower oils, and changes in their quality parameters were determined. The quality constants monitored were free fatty acid (FFA), iodine value (IV), peroxide value (POV), anisidine value (AV) and color (OD). Results revealed that a significant increase (p< 0.05) in FFA, POV, AV, and OD occurred after irradiation. However, IV decreased in both the oils as the radiation doses increased. Canola oil was found to be more stable than sunflower oil under the test conditions.


T AHMAD ,S AHMED ,S ALAM ,F K BANGASH ,S ATTA ,