. 2016 Jun 23;2016:8173876. doi: 10.1155/2016/8173876

Table 3.

Vitamin E content in lyophilized extracts and oil of E. edulis fruits.

Components	LEE	LDEE	EO
α-tocopherol	32.17 ± 0.61^a	2.10 ± 0.30^b	140.45 ± 3.56^c
β-tocopherol	1.50 ± 0.01^a	0.11 ± 0.01^b	7.10 ± 0.07^c
γ-tocopherol	1.71 ± 0.01^a	0.10 ± 0.01^b	7.37 ± 0.03^c
Total vitamin E¹	35.38 ± 0.61^a	2.31 ± 0.03^b	154.92 ± 3.67^c
α-tocopherol activity	33.09 ± 0.62^a	2.16 ± 0.03^b	144.74 ± 2.60^c

LEE, lyophilized extract of E. edulis fruits; LDEE, defatted lyophilized extract of E. edulis fruits; EO, E. edulis oil. ¹Obtained by summing the concentrations of all isomers, with a weight of 1 for α-tocopherol and 0.3 for β- and γ-tocopherol. The results were expressed as mean of five replicates ± standard deviation. ^a,b,cMeans followed by the same letter in the line do not differ statistically among themselves.