Determination of tocopherol and tocotrienol contents in maize by in vitro digestion and chemical methods.

α, γ, and δ-tocopherols (TPs) and α, γ, and δ-tocotrienols (TTs) in native and partially cooked samples of Big
Flint Maize (BFM), Pop Corn (PC), and Red Maize (RM) were analyzed after chemical method of extraction and
in vitro digestion of partially cooked samples. Native RM contained higher TP, TT, α-TP, α-TT, and γ-TT contents
than BFM and PC. TP and TT component contents were higher in native maize than in partially cooked samples
by the chemical method. TP and TT contents of in vitro digestion (bioaccessible) were lower than those obtained
by the chemical method. BFM contained higher bioaccessible TP, TT, α-TP, γ-TP, γ-TT and δ-TT contents. BFM
and PC showed higher percent bioaccessibility. The percent bioaccessibility of γ-TP and γ-TT tended to be higher
than that of α-TP and α-TT. These results highlight differences in the contents of individual vitamin E isomers
obtained by in vitro digestion and chemical method.