This study was conducted to investigate the impacts of gamma irradiation treatments at different doses (0, 10, 20 and 30 kGy) on the quality attributes of thyme meal oil (ThMO). The fatty acid (FA) profile was determined using a gas chromatography-flame ionization detector analysis. Linoleic acid (C18:2) contents of ThMO changed between 44.21 (irradiated with 30 kGy) and 45.10% (control). Oleic acid (C18:1) contents of ThMO varied between 39.76 (irradiated with 30 kGy) and 39.10% (control). Palmitic acid (C16:0) of ThMO varied between 9.69% (control) and 10.21% (irradiated with 20 kGy). Stearic acid (C18:0) of ThMO varied between 5.08% (control) and 4.79% (irradiated with 10 kGy). Linoleic acid (C18:3) of ThMO varied between 1.04% (control) and 1.23% (irradiated with 30 kGy). Irradiation treatment caused irregular changes in the contents of individual FAs. In general, the results showed that gamma irradiation and storage of ThM had no insignificant (P ≥ 0.05) effect on the individual FAs present in ThMO.
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