## 4 Variation in the Tools Content of Oils from Unconventional Plant Sources
**} \\ \hline
**V**epatables** & & & & & & & & & & \\ \hline \multirow{2}{*}{**b**-b**-b**-b**} & \multirow{2}{*}{1.8} & & 9.4 & 0.5 & 1.8 & & & & 13.5 & [131] \\  & & & & & & & & & 38.4 & [88] \\ \hline \multirow{2}{*}{**c**-c** cabbage} & 13.0 & 0.1 & 24.0 & 0.8 & 0.2 & & & & 38.1 & [135] \\  & 20.6 & 0.2 & 22.7 & 0.7 & 0.1 & & & 16.0 & 60.3 & [131] \\ \hline \multirow{2}{*}{**c**-c** carrot} & 0.6 & 0.5 & 0.8 & 0.1 & 8.6 & & 14.3 & 0.9 & 25.8 & [190] \\  & 0.2 & & 0.2 & 0.1 & 5.1 & & 13.3 & 0.8 & 19.6 & [131] \\ \hline \multirow{2}{*}{**c**-c** cucumber} & 0.4 & 0.4 & 7.5 & 91.3 & 7.3 & & & 107.0 & [135] \\  & 227.3 & 21.1 & 2.1 & 0.1 & & 7.9 & 1.7 & 0.7 & 260.9 & [190] \\  & 90.3 & 14.7 & 16.4 & 4.3 & 0.4 & 0.4 & 0.2 & 0.2 & 127.0 & [131] \\  & 49.8-68.2 & & 15.6-21.9 & 2.3-2.9 & & & & & 67.7-90.0 & [159] \\ \hline \multirow{2}{*}{**parles**} & 39.1 & & 3.8 & 0.2 & 0.9 & & 2.0 & 0.1 & 46.1 & [191] \\  & 36.5-48.1 & 1.0-1.2 & 0.1 & & & & & 37.6-49.5 & [208] \\  & 2.9 & & 0.3-0.4 & 0.1 & & & & 34.3-35 & [159] \\ \hline \multirow{4}{*}{**radish**} & 0.6-2.2 & & 51.6 & 2.1 & & 0.3 & & 54.0 & [135] \\  & 1.2-11.4 & & 39.9-51.8 & 1.6-21 & 0.0-0.1 & & 0.0-0.2 & 0.0-0.9 & 42.2-57.4 & [131] \\  & 1.2-11.4 & & 84.3-106.7 & 2.6-4.7 & & & & 98.6-112.2 & [184] \\  & 8.8-27.1 & 4.3 \begin{table}
\begin{tabular}{l l l l l l l l l l l} \hline \hline
**Species** & \multicolumn{2}{c}{**Tools**} & \multicolumn{2}{c}{**Tools**} & \multicolumn{2}{c}{**Ref.**} \\
**\(\mathbf{o}\)-T** & \(\mathbf{\beta}\)-T** & \(\mathbf{\gamma}\)-T & \(\mathbf{\delta}\)-T & \(\mathbf{o}\)-T3 & \(\mathbf{\beta}\)-T3 & \(\mathbf{\gamma}\)-T3 & \(\mathbf{\delta}\)-T3 & **Total** & **Ref.** \\ \hline Herbs & & & & & & & & & \\ \cline{3-10}  & 1.8 & 0.5 & 60.9 & 2.2 & & 0.2 & & 66.6 & [172] \\ basil & 2.4 & & 85.4 & 8.1 & 4.4 & & 6.1 & 107.0 & [211] \\  & 5.2 & & 82.8 & 4.7 & & & & 92.8 & [135] \\  & \(\mathbf{<}\)0.2 & \(\mathbf{<}\)0.2 & 97.6 & 1.2 & & & 98.8 & [129] \\ \hline coriander & 1.0 & & 0.5 & & 9.3 & 65.2 & 1.0 & 77.0 & [191] \\  & 4.6 & & 3.1 & & 9.6 & 23.1 & 4.1 & 44.5 & [135] \\ \cline{3-10} femel & & & 0.5 & & 1.4 & 18.2 & & 20.1 & [133] \\  & 16.0 & 3.5 & & 2.1 & & & 21.5 & [126] \\ \hline fenugreek & 73.6-91.0 & 1.1-1.6 & 0.9-2.0 & 0.0-0.2 & & & 72.6-103.3 & [71] \\ \hline  & 0.3 & & 61.7 & 5.8 & 2.0 & & 0.4 & 70.1 & [211] \\  & 2.8-3.0 & & 68.5-71.3 & & & & 71.3-74.3 & [212] \\  & 2.3 & 0.2 & 83.1 & 1.4 & & & 87.0 & [67] \\ perilla & 4.1-4.8 & & 34.5-44.1 & 1.3–2.3 & & & 40.1-80.3 & [113] \\  & 1.0-3.0 & & 86.1-10.8 & & & & 87.0-104.0 & [110] \\  & 2.0 & & 73.08 & 7.3 & & & 82.3 & [158] \\  & 5.7 & & 33.8 & 4.0 & & & 67.2 & [135] \\ \hline \hline \end{tabular}  
* T or T presents recognized or recognized context, an empty cell means that compound was not detected or not determined. Results centered between third and fourth column present sum of \(\mathbf{o}\)-tocopherol + \(\mathbf{\gamma}\)-tocopherol.  
\end{table} 
Table 5: Conf. The total tool contents of the selected oil species represented the ranges cited in the literature for common oils [25; 230]. In addition to the factors mentioned (cultivar, extraction process), the climate during growth and ripening, the time and conditions of harvest, storage, and raw material pre-treatment affect the content and profile of tools [231].