Objective To investigate the irradiation stability of carotenoids and capsaicinoids in pepper oils prepared using different plant oils.Methods With rapeseed oil (RO), soybean oil (SO), and their blended oil (RSO) as materials, pepper oils RO-P, SO-P, and RSO-P were prepared, and subjected to high-energy electron beam irradiation (10 MeV). The effects of different irradiation doses (4~12 kGy) on the peroxide value (PV), acid value (AV), carotenoid content, and capsaicinoid content of the pepper oils were investigated.Results Electron beam irradiation promoted lipid oxidation in the pepper oils, resulting in increased PV and AV values, with SO-P exhibiting the highest degree of lipid oxidation. When the irradiation dose ranged from 4 to 12 kGy, the irradiation-induced lipid oxidation and rancidity of pepper oils remained within acceptable limits. Electron beam irradiation induced a dose-dependent degradation of carotenoids and capsaicinoids in pepper oils. Among all carotenoids, capsanthin demonstrated the highest irradiation stability, followed by β-carotene, β-cryptoxanthin, zeaxanthin, and capsorubin. The irradiation stability of capsaicin and dihydrocapsaicin was comparable. Although SO-P was more prone to lipid oxidation during electron beam irradiation, it exhibited higher irradiation stability of carotenoids and capsaicinoids.Conclusion The irradiation stability of carotenoids and capsaicinoids in different pepper oils is influenced by the fatty acid composition and antioxidant content of the plant oil used as the raw material.