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Keywords:

  • antioxidant activity;
  • ascorbic acid;
  • α-tocopherol;
  • polyphenol;
  • synergistic effect

ABSTRACT

The effects of ascorbic acid and α-tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α-tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH–HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α-tocopherol showed synergistic effects.