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The oaks Quercus robur L. and Quercus rubra L. are grown worldwide. The oak fruits (acorns) fallen on the ground during the autumn are usually considered as unusable, although some possible applications have been reported. In the present study, the possible recovery of tocopherols from acorns of two oak species Q. rubra (n = 14) and Q. robur (n = 15) was evaluated. Four tocopherols (Ts) (α-T, β-T, γ-T, and δ-T) in the oak fruits of Q. rubra and Q. robur were identified. The Q. robur acorns had abundant γ-T (28.18 ± 6.7 mg/100 g dw), while in Q. rubra β-T was predominant (17.28 ± 2.91 mg/100 g dw), nearly 95 and 90% of total detected tocopherols, respectively. The variability of tocopherol levels within the same species was lower for Q. rubra (16.5%) and higher for Q. robur (23.4%). The principal component analysis, applied to four tocopherol homologues, confirmed their feasibility to distinguish two strictly separated groups: one for species Q. rubra and the other for Q. robur. The predominance of β-T in Q. rubra acorns is a unique finding in the plant world; therefore, acorns of this oak species can be used as an unconventional natural source of this rare tocopherol homologue.

The effect of irradiation (0–20 kGy) on hemp and sunflower seeds was assessed, with specific reference to the oxidatively labile lipid component (unsaturated fatty acids and tocochromanols). Total protein, lipid, and solids content of the seeds did not vary with irradiation dose. Lipid hydroperoxide concentration increased significantly in the sunflower seeds (48 mmol kg−1 lipid) and a significant increase in volatile secondary oxidation products was measured in both seeds (e.g. hexanal, heptanal, 1-penten-3-ol) with increasing irradiation dose. Irradiation at 5 kGy sterilised the seeds of all microbial contamination and irradiation doses of 20 kGy prevented germination. A loss of the antioxidant tocopherol was shown with increasing irradiation doses, although this was selective for specific tocopherol isoforms (α-tocopherol, β-tocopherol and γ-tocopherol).