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The effect on induction period and tocopherol content after γ-irradiation onsamples of olive oil and seed oils (sunflower and soybean) was determined. In seed oilsamples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2and 3kGy. The results of induction period showed that, after irradiation, all samplespresented a significant decreased in resistance to oxidation. However, this decrease wasminimized when δ-tocopherol was added. Irradiation significantly decreased the level oftocopherols. δ-Tocopherol appeared more sensitive in irradiation process than α- andγ-tocopherol. The addition of δ-tocopherol significantly reduced, in most cases, thedepletion of the other tocopherols.