Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7kGy of gamma
irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid
composition of the nuts were investigated immediately after irradiation. The data obtained
from the experiments indicated that gamma irradiation did not cause any significant change
in the oil content of nuts. In contrast, free fatty acid and peroxide value of the nuts increased
proportionally to the dose (p< 0.05). Among the fatty acids determined, the concentration of …