Royal Society of Chemistry

Table 1.2

The contents of tocopherols (T) and tocotrienols (T3) in representative edible oils. Adapted from ref. 36–41 a

Oil	αT	βT	γT	δT	αT3	βT3	γT3	δT3
Corn	18–25	1	44–75	2–3	1	0	1–2	<1
Olive	11–17	<1	1	<1	<1	<1	<1	<1
Palm	6–42	<1	<1	<1	5–26	<1	11–36	3–8
Rapeseed	18–24	<1	37–51	<1	0	0	0	0
Rice bran	1–15	0–2	0–8	0–2	0–13	0–2	1–23	0–2
Soybean	9–12	1	61–69	23–26	0	0	0	0
Sunflower	32–59	0–2	1–4	<1	<1	0	0	0
Wheat germ	151–192	31–65	0–52	<1	2–3	0–8	0–1	<1

Oil	αT	βT	γT	δT	αT3	βT3	γT3	δT3
Corn	18–25	1	44–75	2–3	1	0	1–2	<1
Olive	11–17	<1	1	<1	<1	<1	<1	<1
Palm	6–42	<1	<1	<1	5–26	<1	11–36	3–8
Rapeseed	18–24	<1	37–51	<1	0	0	0	0
Rice bran	1–15	0–2	0–8	0–2	0–13	0–2	1–23	0–2
Soybean	9–12	1	61–69	23–26	0	0	0	0
Sunflower	32–59	0–2	1–4	<1	<1	0	0	0
Wheat germ	151–192	31–65	0–52	<1	2–3	0–8	0–1	<1

a

In mg per 100 g oil. Major components are shown in bold.