Table 3.
Tocochromanol composition and content (mg/100 mg of fat) in different samples of Italian and Canadian durum wheat at different levels of debranning.
| α-Tocopherol | α-Tocotrienol | β-Tocopherol | γ-Tocopherol | β-Tocotrienol | Total | |
|---|---|---|---|---|---|---|
| I-WG | 77.3 ± 0.4 abA | 36.4 ± 0.3 cdA | 14.7 ± 0.7 cA | 2.1 ± 0.3 bA | 71.1 ± 2.3 cdA | 201.6 ± 4.1 bcA |
| I-DG3 | 73.1 ± 0.8 bcA | 55.0 ± 3.7 aA | 21.2 ± 1.7 abA | n.d. | 97.2 ± 6.2 bA | 246.5 ± 10.8 aA |
| I-DB3 | 80.3 ± 7.3 abA | 35.5 ± 0.8 cdA | 27.2 ± 0.9 aA | 4.9 ± 0.8 aA | 56.4 ± 0.9 eA | 204.3 ± 10.7 bcA |
| I-DG6 | 67.3 ± 0.3 cdA | 52.1 ± 1.2 aA | 16.0 ± 2.0 bA | n.d. | 110.2 ± 0.4 aA | 245.6 ± 3.3 aA |
| I-DB6 | 87.2 ± 2.5 aA | 32.2 ± 0.5 dB | 20.1 ± 0.3 bA | 2.5 ± 0.0 bB | 54.9 ± 0.5 eB | 196.9 ± 3.8 cA |
| I-DG9 | 54.9 ± 0.8 cefA | 39.9 ± 0.4 bcB | 12.8 ± 0.2 cdA | n.d. | 89.9 ± 1.2 bA | 197.5 ± 2.6 cB |
| I-DB9 | 65.0 ± 3.1 deA | 39.4 ± 1.4 bcB | 12.1 ± 0.1 deA | 2.7 ± 0.0 bB | 67.7 ± 1.6 dB | 186.9 ± 6.0 cA |
| I-DG12 | 38.0 ± 1.8 fB | 41.2 ± 1.8 bB | 8.2 ± 0.2 efB | n.d. | 79.6 ± 0.3 cB | 167.0 ± 3.8 dB |
| I-DB12 | 61.8 ± 0.4 eA | 38.1 ± 0.4 bcB | 11.5 ± 0.1 deA | 2.3 ± 0.3 bB | 68.1 ± 0.1 dB | 181.8 ± 0.5 cB |
| I-DG15 | 45.5 ± 2.3 fA | 42.9 ± 1.7 bA | 14.4 ± 1.6 cA | n.d. | 118.5 ± 2.2 aA | 221.3 ± 7.9 bA |
| I-DB15 | 67.2 ± 0.2 cdA | 33.5 ± 0.2 eA | 14.5 ± 0.3 cB | n.d. | 49.0 ± 0.2 fB | 164.2 ± 0.2 dB |
| C-WG | 56.7 ± 1.0 cdeB | 26.6 ± 0.4 fB | 12.2 ± 0.2 cB | 1.8 ± 0.1 dA | 50.9 ± 1.2 fB | 148.2 ± 0.4 eB |
| C-DG3 | 53.8 ± 2.0 deB | 38.2 ± 1.1 deB | 11.0 ± 0.8 dB | n.d. | 77.2 ± 0.3 dB | 180.2 ± 4.2 dB |
| C-DB3 | 67.5 ± 0.5 aB | 28.8 ± 0.5 fB | 11.4 ± 0.1 dB | 3.0 ± 0.2 cB | 35.5 ± 0.6 gB | 146.2 ± 1.9 eB |
| C-DG6 | 50.7 ± 2.0 eB | 48.6 ± 0.6 bB | 14.7 ± 0.0 bcB | n.d. | 76.8 ± 0.4 dB | 190.8 ± 3.0 cB |
| C-DB6 | 64.8 ± 0.3 bB | 43.4 ± 0.6 cdeA | 14.6 ± 1.6 bB | 6.6 ± 1.1 aA | 67.2 ± 0.7 eA | 196.6 ± 0.2 cA |
| C-DG9 | 56.1 ± 0.6 cdeA | 45.8 ± 1.0 bcA | 12.0 ± 0.2 bcA | n.d. | 94.2 ± 2.2 cA | 208.1 ± 0.8 bA |
| C-DB9 | 62.0 ± 0.2 bcA | 45.0 ± 2.1 bcA | 12.5 ± 0.4 cA | 4.3 ± 0.1 bA | 73.3 ± 0.3 dA | 197.1 ± 2.8 cA |
| C-DG12 | 58.1 ± 2.3 cdA | 58.5 ± 0.6 aA | 12.0 ± 0.7 cdA | n.d. | 137.0 ± 1.3 bA | 265.6 ± 1.0 aA |
| C-DB12 | 63.6 ± 1.3 bA | 46.6 ± 0.2 bA | 11.4 ± 0.4 dA | 4.7 ± 0.2 bA | 76.4 ± 1.4 dA | 202.7 ± 0.6 cA |
| C-DG15 | 42.7 ± 2.3 fA | 40.3 ± 0.9 dA | 11.4 ± 0.4 dB | n.d. | 107.8 ± 1.8 aB | 202.2 ± 3.9 cB |
| C-DB15 | 63.1 ± 2.1 bA | 35.3 ± 1.1 eA | 18.4 ± 1.6 aA | 6.9 ± 0.9 aA | 74.8 ± 1.1 dA | 198.5 ± 2.7 cA |
Abbreviation: I: Italian; C: Canadian; DG: debranned grain; DB: debranning by-product. Data are expressed as means ± standard deviation (n = 4). In each column, different lowercase letters mean significant differences (p < 0.05) among the fractions of each individual durum wheat variety (Italian and Canadian), whereas different capital letters mean significant differences (p < 0.05) between the same Italian and Canadian durum wheat fraction for each tocochromanol.