Table 6.
Total antioxidant capacity of different edible oils and vitamin E.
| Moringa seed oil | Tea oil | Peanut oil | Vitamin E | |
|---|---|---|---|---|
| T—AOC (U/mL) | 3.22 ± 0.09 | 0.89 ± 0.02 | 2.98 ± 0.01 | 54.6 ± 0.37 |
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