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 ± 0.10^a	2.45 ± 0.01^b	3.72 ± 0.21^a
α-Tocotrienol	19.77 ± 1.31^a	12.29 ± 1.60^b	19.61 ± 0.65^a
γ-Tocopherol	1.37 ± 0.06^b	2.72 ± 0.07^a	1.29 ± 0.10^b
γ-Tocotrienol	71.51 ± 2.05^b	76.42 ± 1.09^a	71.11 ± 1.55^b
δ-Tocopherol	0.92 ± 0.02^c	1.54 ± 0.05^a	1.10 ± 0.03^b
δ-Tocotrienol	2.99 ± 0.11^c	4.58 ± 0.22^a	3.16 ± 0.11^b

Data are expressed as mean ± SD of three replicates. Values with different superscripts (a–c) are significantly different at 𝑃 < 0.05.