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Tocopherols are synthesized only by photosynthetic organisms. Their content in the plant tissue ranges from extremely low, below 1 μg/g in dry weight basis, for instance in the potato tuber, to very high concentrations, above 1 mg/g in dry weight basis, in leaves and seeds. Tocopherols in coffee beans are a part of the lipid fraction representing approximately 0.04–0.06% of lipid dry mass. Tocopherols in coffee beans are a part of the lipid fraction representing approximately 0.04–0.06% of lipid dry mass. The content of oil in coffee beans is diversified and can range from 7% up to 17%. Usually, Arabica beans contain approximately 15%.