Table 4.
Tocopherols content (mg/kg) in the oil extracted from two peanut varieties, Virginia and Valencia, via different extraction methods.
| Tocopherol (mg/kg) | Virginia | Valencia | ||||
|---|---|---|---|---|---|---|
| CP | Sox | Mac | CP | Sox | Mac | |
| Total tocopherols | 719.36 ± 2.39 a | 367.26 ± 1.96 b | 40.29 ± 2.02 c | 818.66 ± 1.79 d | 651.10 ± 2.08 e | 74.09 ± 1.56 f |
| α-tocopherol | 319.60 ± 1.04 a | 123.29 ± 0.62 b | 5.65 ± 0.36 c | 392.28 ± 0.73 d | 314.70 ± 0.81 e | 13.86 ± 0.52 f |
| β-tocopherol | 11.41 ± 0.11 a | 12.85 ± 0.09 b | 2.56 ± 0.16 b | 10.87 ± 0.17 a | 11.38 ± 0.07 a | 5.24 ± 0.15 c |
| γ-tocopherol | 343.68 ± 1.26 a | 214.62 ± 0.76 b | 30.91 ± 1.09 c | 371.71 ± 0.32 d | 309.03 ± 0.77 e | 54.84 ± 0.74 f |
| δ-tocopherol | 26.16 ± 0.34 a | 12.21 ± 0.07 b | 0.00 ± 0.00 c | 29.78 ± 0.13 d | 15.71 ± 0.16 e | 0.00 ± 0.00 c |
Results are expressed as mean values ± standard deviation of three replicates (mean ± SD, n = 3); (a−f) different letters within a row indicate significant statistical differences (p ≤ 0.05).