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In this study, twelve vegetable groups were screened on TFAE and contents of (free)\u00a0tocopherols and TFAE were determined in red bell pepper, red chili pepper, cucumber and walnut (n\u2009=\u20095, respectively). Intact TFAE were separated by solid phase extraction from free tocopherols and analyzed by GC\/MS. Highest TFAE values were determined in chili pepper (4.0\u201316\u2009mg\/100\u2009g fresh weight, FW) and walnut (4.1\u201312\u2009mg\/100\u2009g FW), followed by bell pepper (1.3\u20131.5\u2009mg\/100\u2009g FW) and cucumber (0.06\u20130.2\u2009mg\/100\u2009g FW). Contribution of TFAE to the total tocopherol content ranged from 7\u201384%. Neither the treatment with artificial digestion juices nor exposure to sunlight showed degradation of TFAE. This substance class might represent a hitherto overlooked storage form for free tocopherols in plants as they occur to be more stable. 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