Table 6.
The content of antioxidants in oil depending on variety. All results are statistically significant (p < 0.05). Different superscripts imply significant differences.
| Compounds (µg/100g FW) | Linola | Szafir | Silesia |
|---|---|---|---|
| Ferulic acid | 0.79 ± 0.01 a | 1.39 ± 0.24 b | 2.15 ± 0.03 c |
| Coumaric acid | 0. 51 ± 0.01 a | 0.68 ± 0.03 a | 1.02 ± 0.01 b |
| Caffeic acid | 0.15 ± 0.05 a | 0.26 ± 0.02 b | 0.35 ± 0.006 c |
| Chlorogenic acid | 0.01 ± 0.001 a | 0.11 ± 0.01 a | 0.77 ± 0.018 b |
| Vanillin | 2.27 ± 0.01 a | 3.43 ± 0.72 b | 6.37 ± 0.001 c |
| Syringic aldehyde | 0.37 ± 0.01 a | 0.35 ± 0.03 a | 0. 53 ± 0.001 b |
| Coniferyl aldehyde | 0.47 ± 0.01 a | 1.58 ± 0.05 b | 2.74 ± 0.008 c |
| Proanthocyanidin | 0.15 ± 0.02 a | 0.26 ± 0.02 b | 0.27 ± 0.003 b |
| Hydrolysable tannins | 0.077 ± 0.05 a | 0.127 ± 0.05 b | 0.289 ± 0.011 c |
| γ-Tocopherol | 3579 ± 18.05 a | 3670 ± 15.85 b | 3628 ± 14.95 c |
| Plastochromanol-8 | 45.92 ± 3.05 a | 48.80 ± 5.02 b | 52.84 ± 4.35 c |
| Lutein | 1.84 ± 0.15 a | 1.84 ± 0.14 a | 1.56 ± 0.14 b |