Table 4.

The tocopherol content * (µg/g DW) in the kernels and flakes of twelve popcorn hybrids after microwave popping.

Hybrid	δ-T			β + γ-T			α-T
	Kernels	Flakes	% Change	Kernels	Flakes	% Change	Kernels	Flakes	% Change
H1	1.33 ± 0.01 j	0.61 ± 0.01 p	−53.98	16.94 ± 0.15 ef	8.44 ± 0.48 l	−50.18	0.85 ± 0.02 p	1.74 ± 0.03 k	105.01
H2	1.46 ± 0.01 gh	1.09 ± 0.02 l	−25.13	19.07 ± 0.13 b	14.45 ± 0.18 i	−24.19	1.64 ± 0.04 l	1.94 ± 0.02 j	17.75
H3	1.35 ± 0.03 ij	0.96 ± 0.02 mn	−28.61	18.13 ± 0.25 c	13.32 ± 0.26 jk	−26.54	2.92 ± 0.07 b	3.03 ± 0.06 a	3.97
H4	1.70 ± 0.01 e	1.20 ± 0.02 k	−29.05	17.77 ± 0.12 cd	14.26 ± 0.20 i	−19.76	2.14 ± 0.01 h	2.58 ± 0.04 e	20.83
H5	0.99 ± 0.01 m	0.91 ± 0.01 n	−8.22	15.25 ± 0.19 h	13.40 ± 0.19 j	−12.15	2.20 ± 0.03 h	2.07 ± 0.03 i	−5.75
H6	2.19 ± 0.02 a	1.86 ± 0.03 c	−15.03	19.70 ± 0.17 a	16.85 ± 0.24 f	−14.49	1.89 ± 0.03 j	1.51 ± 0.01 m	−20.28
H7	1.74 ± 0.05 de	1.40 ± 0.02 hi	−19.15	17.61 ± 0.52 cd	13.17 ± 0.21 jk	−25.21	1.33 ± 0.02 n	1.48 ± 0.04 m	10.98
H8	1.51 ± 0.04 fg	1.40 ± 0.02 hi	−7.23	17.29 ± 0.26 def	16.09 ± 0.22 g	−6.92	3.05 ± 0.04 a	2.15 ± 0.05 h	−29.56
H9	1.95 ± 0.04 b	1.93 ± 0.02 b	−0.81	12.89 ± 0.15 jk	17.46 ± 0.16 de	35.46	1.01 ± 0.01 o	2.69 ± 0.05 d	167.23
H10	1.78 ± 0.03 d	1.56 ± 0.01 f	−12.41	17.30 ± 0.18 def	15.44 ± 0.12 h	−10.75	1.55 ± 0.01 m	1.49 ± 0.03 m	−3.72
H11	0.95 ± 0.02 mn	0.93 ± 0.01 mn	−2.38	15.32 ± 0.29 h	13.99 ± 0.19 i	−8.68	2.32 ± 0.04 g	2.06 ± 0.05 i	−11.23
H12	0.94 ± 0.06 n	0.69 ± 0.01 o	−26.93	15.46 ± 0.73 h	12.75 ± 0.16 k	−17.51	2.46 ± 0.03 f	2.82 ± 0.07 c	14.58
Average	1.49 ± 0.40	1.21 ± 0.43	−53.98	16.89 ± 1.88	14.13 ± 2.35	35.46	1.95 ± 0.70	2.13 ± 0.54	48.62
						−19.67			−14.11

* Contents are expressed as mean values (n = 3) ± standard deviation (SD); means followed by a different letter within the same row are significantly different based on Fisher’s least significant difference test at a α = 0.05 level.