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.