Research Article
Biochemical Characterization of Coriander Cakes Obtained by Extrusion
Table 3
Tocopherol and tocotrienol content (mg/100 g oil) of coriander cake.
| | Nozzle diameter (mm) | 7 | 8 | 9 |
| α-Tocopherol | 3.44 ± 0.10a | 2.45 ± 0.01b | 3.72 ± 0.21a | α-Tocotrienol | 19.77 ± 1.31a | 12.29 ± 1.60b | 19.61 ± 0.65a | γ-Tocopherol | 1.37 ± 0.06b | 2.72 ± 0.07a | 1.29 ± 0.10b | γ-Tocotrienol | 71.51 ± 2.05b | 76.42 ± 1.09a | 71.11 ± 1.55b | δ-Tocopherol | 0.92 ± 0.02c | 1.54 ± 0.05a | 1.10 ± 0.03b | δ-Tocotrienol | 2.99 ± 0.11c | 4.58 ± 0.22a | 3.16 ± 0.11b |
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Data are expressed as mean ± SD of three replicates. Values with different superscripts (a–c) are significantly different at < 0.05.
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